I picked up 2 chuck roasts at Sams (3 lb each) and put them on the smoker at between 220* and 240*. I waited 4 hours to put the probe in and they are both around 195*!
I am thinking I need to pull them, foil them and marinate them.
That was a quick smoke!
Thoughts?
I am thinking I need to pull them, foil them and marinate them.
That was a quick smoke!
Thoughts?