Heres the sticker, its 4.39 lbs. I cant believe what we are paying for beef these days! Looking forward to giving this a go tomorrow. Clear and cool tomorrow so it should be a nice day!
That's a big one Clark....I would go 3-4 hrs and then wrap it to speed cook time...just make sure it's probe tender before you pull it off...good luck
I smoked this chuck roast yesterday over lump and pecan wood for smoke. It took 6.5 hours at 200f-240f until an internal temp of 200f and then I let it rest for a bit before dinner. It was nice and tender and a decent bark although my SPG had a bit to much salt in it but that didnt take away from the great taste.
Good gawd almighty. Lots of folks spending big $ on beef from the looks of it. Gotta say I am grateful/fortunate my family raises beef/pork. Our last quarter of beef made it into the freezer at $3lb. Hang on folks. Inflation is looking spooky for keeping the smokers busy!
