This chuck roast came out like butter. Smoked with hickory at around 175F for just a bit over 2 hours to an internal temp of 120F. Then seared over charcoal for a total of 4 minutes, flipping every 30 seconds. Peak temp during the rest came to 136F.
Seared the fat cap on a cast iron and finished the steak fat side up with indirect heat. Delicious!
Restaurants have been going downhill in my area.... These days I've been just making everything me and my wife want to eat... Tonight, tacos... First time making tortillas
Picked up a chuck roast expecting it to be close enoughto brisket… didn’t think it would turn out like this.
The bark surprised me the most and it ended up way juicier than I expected.
Still not sure if I should be treating it exactly like brisket or doing something different.
Anyone else messing around with chuck like this?
Just wondering if anyone else ever thought to themselves, “these things really need a better handle”. After bruised shins, dirty clothes and a shoulder strain after what should be a simple task (carrying 30-50lbs).
3-1-1 method. 18" weber kettle. 50/50 ACV-apple juice wrapping liquid little less than a half cup. Acorn squash with SPG mixed with paprika 15 minutes cut-side down 30 minutes cut-side up on the 12 inch.
Ribs could have done with a little more cook time but in the past I've found 3-2-1 to be too much time. I prefer about four hours no-wrap but the lady likes a little wrap. They were pretty delicious.
Two Denver steaks and a tri tip. Smoked to 110 then seared to 130.
Spoiler alert, they were fantastic!
Tied beef tenderloin is on the grill, there’s a 30 degree difference between the ThermoPro digital and xoxo dial. About an inch apart and same depth (85 & 115). Thx
Hi everyone! New here and I’m a complete noob, i have just bought my very first bbq after the initial burn off and then grilling my meal I have turned off bbq and the gas canister and I have noticed that the canister leaking, it looks just like some condensation but I’m not sure, any help appreciated!!
For me, so are there 2 that comes to mind faster than nearly any other cuts, Filet Mignon, and Sirloin. What are your opinions?