r/ericandre

Smoked this chuck roast on my Weber Summit Kamado for about 14 hours at ~225–235°F. I used the slow and sear with the water trough filled and hickory chunks. I also dry salt brined 24 hours and applied generous amount of rub before starting the smoke. Fireboard charts of smoke attached and there are 2 probes in the same 12lb chuck roast. I never wrapped the chuck primal during the smoke—I just let it ride the whole cook unwrapped. It ended up tender, but dry. Also should mention I’m going for sliceable chuck roast.

Do you think:

• Not wrapping was the main issue?
• Did I simply cook it too long?
• Does it look overcooked from the photos?

The photo of the meat is after sitting in fridge overnight (sorry didn’t get a fresh photo).

And there’s the legend himself, Eric Andre. Haiti vs. Morocco @ Mercedes-Benz Stadium Atlanta, GA.