Frank H
TVWBB Gold Member
Finally decided to thaw out this 5 buck chuck roast that I bought a while back. Seasoned it with Worcestershire and Montreal steak seasoning. Fired up the WSM with frontier lump.
Used a foil wrapped brick for a heat sink this time....worked pretty well. Temps stayed pretty steady at 250 to 275 pretty much all day....spiked to 300 at one time , but only for a short bit.
The internal temp of the roast is around 180 right now. At 4:30 ish....I plan on shooting for around 205 but I will be probing for tender as I go.....still pretty firm right now. I will post some pix later after I (hopefully) shred this and make some nice sangwitches outta this.
Used a foil wrapped brick for a heat sink this time....worked pretty well. Temps stayed pretty steady at 250 to 275 pretty much all day....spiked to 300 at one time , but only for a short bit.
The internal temp of the roast is around 180 right now. At 4:30 ish....I plan on shooting for around 205 but I will be probing for tender as I go.....still pretty firm right now. I will post some pix later after I (hopefully) shred this and make some nice sangwitches outta this.
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