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Started By
Message
re: Smoked chuck roast
Posted on 12/1/18 at 9:40 am to ragincajun03
Posted on 12/1/18 at 9:40 am to ragincajun03
Almost 2 hours in. She’s cooking quicker than I expected
1
Posted on 12/1/18 at 9:42 am to Uncle JackD
quote:
cooking quicker than I expected
Could always wrap and stick in ice chest with some towels.
You going to slice or shred?
Posted on 12/1/18 at 10:04 am to SmokedBrisket2018
quote:Prob what I’ll end up doing. Although it has slowed so I may be timed perfectly.
stick in ice chest
I’m gonna slice I think.
Posted on 12/1/18 at 10:08 am to Uncle JackD
I am going to have to try that Hardcore Carnivore Black. Keep hearing good things. I check Jess Pryles out on IG every once in a while. Just thought of charcoal in my rub had me question it.
Posted on 12/1/18 at 11:04 am to Uncle JackD
What Thermometer/App are you using? What internal temp are you aiming for?
Posted on 12/1/18 at 11:04 am to Uncle JackD
What Thermometer/App are you using? What internal temp are you aiming for?
Oops. Double post.
Oops. Double post.
This post was edited on 12/1/18 at 11:05 am
Posted on 12/1/18 at 11:08 am to LSUlefty
quote:FlameBoss 300
What Thermometer/App are you using?
quote:200-205
What internal temp are you aiming for?
Posted on 12/1/18 at 11:12 am to Uncle JackD
So same as a brisket?
Posted on 12/1/18 at 11:17 am to LSUlefty
Yessuh
Posted on 12/1/18 at 11:36 am to Uncle JackD
Will it plateau like a shoulder? I may have to try this tomorrow. What is the rub and where do I get it?
Posted on 12/1/18 at 12:05 pm to Janky
Yeah it’s got a stall going similar to a brisket, just on a smaller scale.
The rub is hardcore carnivore black. I don’t think anywhere in LA sells it so you’ll have to order. Plain ole Salt and pepper would work well too.
The rub is hardcore carnivore black. I don’t think anywhere in LA sells it so you’ll have to order. Plain ole Salt and pepper would work well too.
This post was edited on 12/1/18 at 12:06 pm
Posted on 12/1/18 at 12:07 pm to Uncle JackD
quote:
I don’t think anywhere in LA sells it so you’ll have to order.
Pas bon neg.
Posted on 12/1/18 at 12:08 pm to Uncle JackD
quote:
200-205
Posted on 12/1/18 at 3:59 pm to HungryFisherman
An Australian chick in Texas
Posted on 12/1/18 at 4:11 pm to HungryFisherman
quote:
I’ve done it, but didn’t slice
Done it several times. Good eating.
Posted on 12/1/18 at 5:01 pm to LSUintheNW
Just pulled it off. Stalled bigly. Letting it rest in cooler for a while.
This post was edited on 12/1/18 at 5:02 pm
Posted on 12/1/18 at 5:04 pm to Uncle JackD
Damnit boy. I bet that will make excellent street tacos.
Posted on 12/1/18 at 5:22 pm to Uncle JackD
Looking forward to seeing this sliced up. That HC Black makes for a nice crusted finish. I'm going to have to order some.
Posted on 12/1/18 at 5:23 pm to RockyMtnTigerWDE
Me too.
Posted on 12/1/18 at 6:03 pm to Janky
All done. I pulled it at 205 and let it squat In cooler for an hour. Flavor is there but it’s too dry for my liking. Like others said, it would’ve been better pulled or chopped rather than sliced.
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