I've smoked duck, chicken, and pork. This was the first time with a sizeable piece of beef. I did a 4lb chuck roast or as I've heard it called a poor man's brisket. Think I did alright my first go. Smoked between 225 and 250 for 5 hours. Didn't get the bark I was trying for so the last hour I wrapped with foil and used Weber roasted garlic and herb. Taste is really good.
by Aircraftblues
6 Comments
If you like well done then you did good.
You did good. I get mine to 170, wrap in butcher paper and bring to 205. Let rest a half hour to an hour before carving. Half chimney at first and add coals as needed.
Looks like a rock
Did you use a ambient temp probe? This looks like it was cooked way too quickly.
I agree with the 125 temp, reverse seared… try that way too! It’s tasty
[Try this technique](https://www.reddit.com/r/smoking/s/WZvrWBCbb8)