Hey all,
Fairly new smoker and am requesting some input from you seasoned veterans.
I am going to smoke a Chuck roast this weekend on my ECB. I already had the meat in the freezer so I decided to try it instead of buying something else.
I have charcoal briquettes, with chunks of apple wood, hickory and oak available.
Initial thoughts were coat in mustard than apply a rub and let sit overnight in fridge/ice chest. Smoke at 225 until internal temp is 180.
Fairly new smoker and am requesting some input from you seasoned veterans.
I am going to smoke a Chuck roast this weekend on my ECB. I already had the meat in the freezer so I decided to try it instead of buying something else.
I have charcoal briquettes, with chunks of apple wood, hickory and oak available.
Initial thoughts were coat in mustard than apply a rub and let sit overnight in fridge/ice chest. Smoke at 225 until internal temp is 180.