Just a Carolina boy tryin out a Texas style.
Chuck roast on the kettle for about 7 hours
Put it in a foil pan wrapped at 270 until probe tender around 205. Added some beef stock w/ worsterchestshire and apple cider vinegar in the pan
Fun times smoking today and it tasted great!
by Singledoubt88
5 Comments
Wow I looked at this roast and it could have been me! Got the performer too.
How many layers was your snake? I did 2×2 and it didn’t get hot enough. I’m finishing in the oven despite it being 90degrees out. Wife isn’t happy. Started at 11am. 🤦♂️
Edit: also that looks great good work!
Good idea, this i will try. My issue is that the briskets are to large.
My first try was a ribeye cap, aslo smallen than a brisket. Great taste.
I keep seeing these called “poor man’s” brisket, but chuck roasts cost about twice as much per pound.
Looks good, though.
That’s a Weber Performer. You’re no poor man!
Looks awesome! You can also cut it into 3×3 inch cubes if you are shedding it for barbacoa. That’s my go to.