LarryWolfe
Chef Extraordinaire
Wasn't gonna cook today, but I got the itch. I went to the store originally to get stuff for a meatloaf, then decided I wanted shredded beef. So I picked up two small 2.5lb chuck roasts. Rubbed down with WolfeRub and threw them onto the WSM with Kingsford and hickory chunks and sand in the water pan. It's windy as all get out today so I shut the bottom vents down by 75% as soon as the temp hit 120* vs. the normal 200*. Pit temp is up to 165* now and the meat is at 64*. Gonna cook unfoiled until it hits 165* internal temp and then foil for several additional hours until the meat is fork tender. Then gonna put it on some potato rolls and sauce. We're having slaw and potato salad for sides.