Gotta Long One Going!

Discussion in 'Beef' started by smokin218r, Oct 18, 2015.

  1. smokin218r

    smokin218r Smoking Fanatic

    Hey folks, I've got a chuck roast going in the smoker for 12hrs now and IT is at 187.

    It took 10hrs just to get it to 160 and foiled.

    Been running the RecTec around 235/240.

    After the foil, I bumpet it to 250.

    Gonna be a while yet.[​IMG]
     
  2. bmaddox

    bmaddox Master of the Pit

    How did it turn out? 
     
  3. smokin218r

    smokin218r Smoking Fanatic

    Hey B, took till 11:30pm. 14hrs smoked, 1hr rest and pulled.

    1am..... Planned to eat it around 6. [​IMG]

    Oh well. Gonna post a thread on it so you all can help me figure out what went goofy on it.
     
  4. smokin218r

    smokin218r Smoking Fanatic

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