Seasoned and dry brined 2 3-4 pound chuck roasts the night before smoking with 2:2:1 course salt, course pepper, and garlic.
Smoked at 275 in charbroil bullet smoker uncovered until IT 170. Spritzed hourly after 2 hours with mixture of apple cider vinegar, water, and a splash of dales marinade. Then wrapped in butcher paper with tallow and put back on the smoker until IT 204 and probe tender. About 7 hours total on the smoker.
Then put in oven at lowest setting of 170 for 3 hours to maintain temp until serving.
Used b&b oak lump charcoal with mostly post oak chunks and some cherry chunks.
Taste better than most brisket I’ve had. Would definitely recommend.
by GCSeight
3 Comments
Looks great
Well you have inspired me to find some chuck roast. I’ve been cooking tritip brisket style but this looks even better.
Did the same yesterday and turned out pretty dry, great flavor tho. 225 until wrap with tallow then oven at 300 until probe tender. Then rest until 170 and slice and eat. Think I’ll try your method next time.