ORazor
Member
- Messages
- 19
- Grill(s) owned
- Bullseye
Hi All,
Another success going low and slow. 3.5lb Chuck roast, seasoned in olive oil, Montreal steak seasoning, and garlic powder.
4 hours at 225
45 mins wrapped at 225
45 mins wrapped at 250 (ran out of time!)
Total cook time of 6.5 hours
Pulled at around 180-185F internal temperature and let sit in the wrap for 30 mins. Spritzed every hour when unwrapped and had a drip pan with water in it while cooking.
Grill (running the +17 offset) ran between 210F and 235F, averaging around 225F according to my independent probes. Basically right on the money.
Came out super moist, tender, and juicy. Nice smoke ring, but still learning how to maximize this. Not bad for a little grill.
Bill
Another success going low and slow. 3.5lb Chuck roast, seasoned in olive oil, Montreal steak seasoning, and garlic powder.
4 hours at 225
45 mins wrapped at 225
45 mins wrapped at 250 (ran out of time!)
Total cook time of 6.5 hours
Pulled at around 180-185F internal temperature and let sit in the wrap for 30 mins. Spritzed every hour when unwrapped and had a drip pan with water in it while cooking.
Grill (running the +17 offset) ran between 210F and 235F, averaging around 225F according to my independent probes. Basically right on the money.
Came out super moist, tender, and juicy. Nice smoke ring, but still learning how to maximize this. Not bad for a little grill.
Bill