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In Reply to: Chuck roast as burnt ends posted by DBH on August 01, 2012 at 10:51:04:
Found a post on another forum. These were done on a pellet cooker so you may have to adapt a little:
2 hrs. at 180 then up temp to 225 until Internal Temp is 170. Then, cube and sauce, return to cooker to finish to doneness you like. Treated just like it was a point.
You could probably increase temp slightly but my experience with chucks is they like it low and slow.
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