 20.5 lb. Beef Chuck Roll  Seasoned and ready for the 'Ol Lang Sprayed her down with 50/50 mixture of Apple Juice and Jack Daniels. Applied my Original BBQ Rub. Sprayed her down again so she was nice and glossy from the spray. That really helps keep the rub on. If the meat has a lot of fat content, like this Beef Chuck Roll, you will not have to add a beer to the pan. It will have enough juice from the fat rendering. If you start to get too much juice in the pan, take some out. You only need about 1/4 inch in there to keep it moist. I usually just lift it out of the pan and put it in a clean one. Save the juices for mixing with the meat or for making a BBQ sauce.  I smoked her at 225 degrees until she reached an internal temp of 150. I covered her with foil and let her go to 180 internal. Uncovered her and cranked the heat on the smoker and pulled her off at 195 internal temp.  Look at the size of that Bad Boy!!!!! Couple of my Smokin' Partners came over for BBQ, Nascar and Beer. Blake on the left and Steve (The DipKing) on the right.  Wonderful. I love Beef!!!!! |