Hi all,
I have a 4 lb chuck roast. Injected with beef broth, tamari & some rub. Looking to pull it & make some quasi Philly Cheese Steak heros with peppers & onions. Searching here,seems rub & smoke to 150 then wrap till 205 or so. What I couldn’t find was how long a cook am I looking at? I know it will vary but anyone wanna ballpark it?
I have a 4 lb chuck roast. Injected with beef broth, tamari & some rub. Looking to pull it & make some quasi Philly Cheese Steak heros with peppers & onions. Searching here,seems rub & smoke to 150 then wrap till 205 or so. What I couldn’t find was how long a cook am I looking at? I know it will vary but anyone wanna ballpark it?