LarryWolfe
Chef Extraordinaire
(Cappy here..I've reposted pics at the end of the thread.)
Jim is having computer problems and is unable to access BBQ Central, so I am posting this on his behalf.
Jim cooked these chuck roasts in the smoke using hickory and white oak between 275º-300º until they hit 160º, then cubed and simmered in a mixture of SBR's, Scotts and Rev Marvins for about an hour and a half until tender, but not falling apart.
Jim is having computer problems and is unable to access BBQ Central, so I am posting this on his behalf.
Jim cooked these chuck roasts in the smoke using hickory and white oak between 275º-300º until they hit 160º, then cubed and simmered in a mixture of SBR's, Scotts and Rev Marvins for about an hour and a half until tender, but not falling apart.