Easter chuck roast...😎


 

Bill S.

TVWBB Pro
Threw a 5 1/2 pound chuck roast in for Easter...Ran temps between 230-250 for about 10 hours. Wrapped at 165 (about 4 hrs in), pulled it off at 195. Would have went longer but ran out of fuel...let it rest for little over an hour. 195 ended up being perfect for slicing which is what I wanted. Used a simple rub. Equal parts salt, pepper, garlic powder, about half part Lawrys, and brown sugar.
 

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