Whisky,
I'd like to try smoking a chuck roast. Can you post the recipe?
Thank you!
Silver
There is no recipe, really. Its BBQ, I rarely do the same thing twice.
Season it however you want.
Inject/don't inject. Sometimes I do, sometimes I dont. Use a commercial brisket injection.
Smoke at whatever temp you like. I usually go 225-275 depending on my mood.
Smoke it until it develops a nice bark and hits the stall, usually 150-160 IT.
Wrap in butcher paper after that, until it probes like butter. Usually 200-210 IT.
Rest for a while, slice against the grain.