Honestly – one of my favorite things I’ve ever cooked. Genuinely way better than the brisket I f’d up a few weeks ago.
3.8lb choice chuck pot roast.
Dry brined overnight (I swear by this now) and added Terry Blacks seasoning rub. Cooked at 350 for an hour then the rest at 250 (I overshot
About 6 hours plus a couple hours resting.
Pushed through the stall, no wrap. Pulled it off when tender at 195.
(Wish I’d taken a before photo but you know what raw beef looks like lol)
The best part – $13 on sale at Randal’s!
by marklmc
2 Comments
Dang, looks great!
My dad just got a BGE and was talking about doing this exact thing! Glad it turned out for you!