Cody
TVWBB Fan
Yesterday I smoked a 3 pound chuck roast for tacos that evening. I seasoned it in the morning and let the rub sit for about 4 hours. I smoked it at 250 and tried something new. I didn't use water in the water pan. I will now be running a dry pan from now on.
I wrapped the roast when it hit about 160 with some beef broth and peppers beneath it. When it reached 200 degrees I checked to see if it was ready to be pulled and it was.
All pulled!
It was pretty good and everyone loved. Sorry for no plated pictures but I was busy thinking about what I will do different next time. I thought it was ok but could have been better. I guess sometimes we really are our worse judges because even our guest were saying it was delicious. Thanks for viewing.
I wrapped the roast when it hit about 160 with some beef broth and peppers beneath it. When it reached 200 degrees I checked to see if it was ready to be pulled and it was.
All pulled!
It was pretty good and everyone loved. Sorry for no plated pictures but I was busy thinking about what I will do different next time. I thought it was ok but could have been better. I guess sometimes we really are our worse judges because even our guest were saying it was delicious. Thanks for viewing.
