2022-03-26
I did my first smoked chuck roast. I cooked at at 275 degrees with a rub of 50/50 salt and pepper. I used a pan of water beneath it and sprayed the drying spots with Apple Cider vinegar. I wrapped it at 175 degrees and finished it in the over because I was running out of fire. The flavor turned out excellent with good smoky notes. The fatty pieces were nice and juicy, but the lean parts were a bit dry and tough. I perhaps could have wrapped it earlier to prevent it was from drying out. I also perhaps could have cooked it on a lower temperature. I am going to do some more research before attempting again.
