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Guest
Guest
Hello all,
I am going to try a 6lb beef chuck roast this weekend with the Chipotle Adobo rub posted by Jim Morrissey a while back. I would like to chop it and use for sandwiches fresh and tacos/enchiladas with the leftovers.
Looking through previous posts there seems to be a discrepancy as to internal temperature for a chuck roast. Some people are saying to cook it to 185-200 and treat it like a pork butt and others are saying to cook it to 135-150 and treat it more like a sirloin roast.
As this is only my second cook on the WSM any advice would be very much appreciated.
BTW, the BRITU ribs I cooked up this past weekend were amazing, I cut the salt in the rub by 1/2 (I have a tendency to over-apply rubs and knew it would be too salty if I didn't).
Tim
I am going to try a 6lb beef chuck roast this weekend with the Chipotle Adobo rub posted by Jim Morrissey a while back. I would like to chop it and use for sandwiches fresh and tacos/enchiladas with the leftovers.
Looking through previous posts there seems to be a discrepancy as to internal temperature for a chuck roast. Some people are saying to cook it to 185-200 and treat it like a pork butt and others are saying to cook it to 135-150 and treat it more like a sirloin roast.
As this is only my second cook on the WSM any advice would be very much appreciated.
BTW, the BRITU ribs I cooked up this past weekend were amazing, I cut the salt in the rub by 1/2 (I have a tendency to over-apply rubs and knew it would be too salty if I didn't).
Tim