I smoked my first chuck roast Sat. Much easier than brisket and there aren’t enough leftovers to feed a football team.
Covered with 60/40 pepper/salt overnight, hickory smoked at 225-250 8 hours. Wrapped in butcher paper & foil to rest an hour in cooler. GREAT w/ horseradish.— Ryan Cornett (@ryancornettky)
Aug 15, 2022
from http://twitter.com/ryancornettky
via IFTTT