- Dec 11, 2023
- 73
- 74
Well I've done 2 Boston butt pulled porks and the last one came out outstanding! So I had a very high bravery that my chuck roast would come out equally as good.
I only smoked this chuck roast for 4 hours. There was a big stall at 145 degrees and I was running low on apple wood so I decided to wrap it and put it in the oven at 300 degrees.
What came out was WAY smokey beef! It was tender but I was not prepared for the amount of smoke this thing took in.
What happened? Is that just how beef reacts vs pork?
I only smoked this chuck roast for 4 hours. There was a big stall at 145 degrees and I was running low on apple wood so I decided to wrap it and put it in the oven at 300 degrees.
What came out was WAY smokey beef! It was tender but I was not prepared for the amount of smoke this thing took in.
What happened? Is that just how beef reacts vs pork?