wsm 22.5 n chuck roast


 
M

Mark P

TVWBB Member
I may have made a big mistake as I have 2 chuck roast and I marinated them last night. Today in a hurry to get em on I forgot to dry em off and reseason. so any thoughts on if they will turn bad black creasote or should i think about foil half way through to keep em from getting the funk. thanks
 
You could pat dry and re-season em now. I always foil chucks when they hit 160 deg.

Tim
 
I have always cooked them a while then pull, sauce and foil, usually, 3 hours each, turns our pretty tender, easy to pull and pretty tasty.
 
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