Hi All!
I've been having fun so far, but still haven't gotten the texture quite right.
Made 3lb chuck roasts at both 130f (or so) for 24 hrs and again at 178f for 8 hrs, and neither had that incredible braise-y texture in the videos. longer or shorter cook? Next attempt with be a brisket with my BBQ rub, no brine, maybe the CS smoky glaze, maybe not. Time & temp please??
