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Looking for advice on turning a chuck roast into a Sir Charles Roast
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Last time I tried a chuck, I did it 36 hours at 137, then seared on a super hot kamado grill. Not gonna lie, it was pretty underwhelming. Tasty, but kinda dry. Almost squishy and chalky at the same time, if that makes sense. For the record, seasoned overnight with salt, pepper, and ground mustard seeds, and no butter in the bag.
I just bought another chuck with decent marbling. What is my best option for getting it right this time?
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I've had good luck with 132 for 30hrsChuck
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