ORazor
Member
- Messages
- 19
- Grill(s) owned
- Bullseye
I’ve previously posted about low and slow Chuck Roast, but this is my best one to date. As always, doing the offset to +17 (I’m actually running +15 these days) turns this grill into a great low and slow machine. I was pegged between 210F and 245F for all 8 hours, no issue.
Seasoned with olive oil and Montreal Steak Seasoning - I went heavier than normal, and I got a great bark. Wrapped in plastic wrap and put in the fridge for an hour to cool - this was key for my bigger smoke ring than last time. I read somewhere that cold meat absorbs smoke better - I don’t know if it’s true, but it turned out to be the case for me. My last chuck was room temp and didn’t have much of a smoke ring.
Set the grill at 225F, used a drip pan, and spritzed with water every hour starting at hour 2. At hour 6, I wrapped it. Pulled after 8 hours at an internal temp of 190F.
Another great success going low and slow with the Bullseye. It can be done!
best,
Bill
Seasoned with olive oil and Montreal Steak Seasoning - I went heavier than normal, and I got a great bark. Wrapped in plastic wrap and put in the fridge for an hour to cool - this was key for my bigger smoke ring than last time. I read somewhere that cold meat absorbs smoke better - I don’t know if it’s true, but it turned out to be the case for me. My last chuck was room temp and didn’t have much of a smoke ring.
Set the grill at 225F, used a drip pan, and spritzed with water every hour starting at hour 2. At hour 6, I wrapped it. Pulled after 8 hours at an internal temp of 190F.
Another great success going low and slow with the Bullseye. It can be done!
best,
Bill