Yep, another chuck roast cook. The chuckie is at 165 and getting ready to be wrapped. I have been burning KBB in the
Slow n Sear with 4 competition blend mojo bricks bar-b-qubes, which are oak with a pecan essence. I dry brined it overnight
and seasoned it this morning with my modified version of Big Bad Beef rub.
My experiment starts here with wrapping the chuck roast in pink butcher paper. I normally will put it in a pan and pour some beef
broth in the pan and seal it. I did not add anything to the paper as I am just going to let it ride and let it take me where
it wants to go. I did take it out of the pan before putting it back on the grill.
This is the pink paper I used. I picked it up from Amazon.
I pulled it at 206 degrees and let it rest for about an hour. Here it is pulled and sliced.
My fancy plate with some home fries cooked in the air fryer.
The experiment was definitely a success. The chuckie was extremely moist, tender, had great bark and an awesome smoke flavor.
I plan on trying the butcher paper again and with different products. The main difference between braising it in the broth and the
paper, as far as I am concerned, was the great bark and beefy flavor. I also will be buying more of the mojo cubes.
