Greg Bergman
TVWBB Member
Seems like no time latey to do a good ‘que with it getting darker earlier, amongst other things, So, last night after dinner I rubbed a 3.5 lb Chuck with a rub based on AB’s 8-3-1-1 recipe, with the extra 1 being more garlic and Tony Chachere’s. Setup the kettle at 8 AM fully loaded, minion method start, K-blue and handful of mesquite chunks, bottom grate and charcoal rails wrapped in foil. Reached 220° at around 8:45 with thinning smoke coming from my wide-open top vent, Cold day. Water pan, full. Drip pan, empty. On goes the Roast.
Refilled the water pan several times, charcoal seemed to burn fast but was maintaining a grate temp of 225-260°.
1:45 PM meat temp hits 160° and I pull and foil, with mix of Apple juice, A1 and leftover rub.
4:45 PM Roast goes above 190° and gets pulled from grill and dropped into cooler, resting until 6:45 PM
Shreds with very little effort, meat is tender and soft and bark is crunchy, smokey and nearly sinful.
Thanks again everyone, you all a great reference resource.
Refilled the water pan several times, charcoal seemed to burn fast but was maintaining a grate temp of 225-260°.
1:45 PM meat temp hits 160° and I pull and foil, with mix of Apple juice, A1 and leftover rub.
4:45 PM Roast goes above 190° and gets pulled from grill and dropped into cooler, resting until 6:45 PM
Shreds with very little effort, meat is tender and soft and bark is crunchy, smokey and nearly sinful.
Thanks again everyone, you all a great reference resource.
