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  1. jcosu86

    A Grilled Chuck Roast, by RS

    Lord have mercy, that looks good. Even as I'm typing this I have a chuck in the smoker. I'm following Jeff's chuck burnt ends recipe. It went from 37 (out of the fridge) to 100 in an hour, but has slowed considerably. Almost like a stall with brisket. Is this normal?
  2. jcosu86

    Hello there!

    My name (nickname, actually) is JC and I'm from Central OH! I've been smoking using only my grills, but just bought myself a Masterbuilt 40 inch digital smoker and am branching out. I've been a subscriber to smoking-meats.com newletter for awhile, but am now getting serious! I've smoked a...
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