First time doing chuck roasts, I found two 3.5” thick ones at the commissary. Low and slow, wrapped at the stall, sliced for sandwiches. Wow! Turned out super good - nice smoke ring. Basically a cheater poor man’s brisket. First cook with my Maverick thermometer.
225 until it reached around 160, wrapped in foil, knocked off the ash from the coals, raised temp to around 300 and pulled at 190. 1 hour wrapped in a towel in the cooler to rest, then sliced. Great sandwiches, and my coworkers loved it the next day!
Tried a couple of different off the shelf rubs - both were excellent in the end.
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