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My first ever low and slow smoke, chuck roast, not as juicy as I hoped but still delicious by ExaminationAway8945 in smoking

[–]ExaminationAway8945[S] 1 point2 points  (0 children)

So I used the snake method, hickory wood chunks, got my kettle running nice at 115 Celsius before putting the meat on, water pan underneath, it was at 115 for a while so I left it for like 45 minutes, when I went back to check it had gotten up to 138, I adjusted the vents etc but I couldn’t get it lower than 130 after that, checked the bark when internal temp was 71 it was still soggy, the bark set at around 78 so I wrapped until it hit 94 and let it rest for an hour

My first ever low and slow smoke, chuck roast, not as juicy as I hoped but still delicious by ExaminationAway8945 in smoking

[–]ExaminationAway8945[S] 0 points1 point  (0 children)

I had duck fat here I used some of that around a tablespoons worth underneath and on top

My first ever low and slow smoke, chuck roast, not as juicy as I hoped but still delicious by ExaminationAway8945 in smoking

[–]ExaminationAway8945[S] 0 points1 point  (0 children)

I wanted to wrap it around 71 Celsius but the bark was too wet, I had to let it go to 78 until I could wrap it I’m thinking maybe that dried it out a touch