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.
by TopDogBBQ
2 Comments
I’m almost at a loss for words.. that looks incredible and my mouth is watering. Bravo
