JimK
TVWBB 1-Star Olympian
Fired up the WSM earlier today and threw on a chuck roast. I'll pull it tonight, vac seal and freeze. In a few weeks, I'll use it to make enchiladas. I rubbed it down with a mixture of Dizzy Pig's "Peruvian-ish", oregano, kosher salt, chili powder and cumin - a nice, healthy dose. Threw it on the WSM at 275-ish.
Here we are after about 3.5 hours and temps around 160F. I wrapped in HD foil and will let it go another hour or two before bringing it in and resting for an hour or two.
Here we are after about 3.5 hours and temps around 160F. I wrapped in HD foil and will let it go another hour or two before bringing it in and resting for an hour or two.