Got a really nice chuck roast yesterday and separated the Denver and the chuck eye. Gave the Denver a 24 hr dry brine and reverse seared it tonight. Giving the chuck eye a 48 hr dry brine and will reverse seared tomorrow. Final temp on this came out to 138F after resting.
by TopDogBBQ
6 Comments
Looks heavenly
Looks great
That looks perfect
Cooked perfect 👌
Hell yeah, what’s the rub?