Steve Hilmer
TVWBB Super Fan
It has been a long time since my last post. Yesterday I found a waygu chuck roast at Bristol Farms for about $30. I have decided to rub it and smoke it like I would do a normal chuck and see what happens. I will be using a Traeger BBQ 70. I will get the grill to 400 plus, drop in the roast and drop the dial to smoke. Will stay there for 3 hours, I will let you know what the smoke temp is. from there I will go to say 180 degrees or 225 to finish. My target temp is say 190-200 internal. The marbling in this sucker is amazing. I have an WSM also but use the Traeger at home more often. I have found that with minor adjusments the WSM can use the same formulas most of the time. The Traeger smoke setting is lower. My Traeger also has the digital control so my temps are controled. I use a Redi Check 2 probe so I will read the temp and give them 2 you all. I just put the roast in a 12:15 my time. Grill temp was 300 and meat temp was 46. The grill temp will slowly drop to about 160-180 and stay there.