Smoked it at 180 smoke boost for 45 minutes then up to 250 until it hit 170 internal temp then I put it in a half pan with some beef broth and wrapped it. Started checking for probe tender at 195 pulled it at probe tender which was between 202-206. Let it rest for an hour. I think I can do better next time it feels a little overcooked but still edible and tastes good. Might turn half into poor man’s burnt ends.
by TheCommerceComet7
2 Comments
That looks damn smokin’ good
Looks good man! That’s pretty much how my first chuck roast went too, and I also felt like I maybe overcooked it a little, but the flavor was still really solid.