Search results

Cooked a 2lb chuck roast like a brisket seasoned last night covered it put in fridge, set b/e 380 at 225 and at 9hrs internal temp was 194. Put a pan of water under it to catch fat and water was gone meat is dry has a decent flavor, used Montreal steak seasoning and sea salt. Where did I go...

Just burned in my bullseye 380 and there is a coating of dust all over the Interior how should I clean it.