goocher5.0
New member
Hey all, hoping you had a nice thanksgiving holiday. I'm going to buy a 6-7 pound chuck today to put into the smoker on Sunday. I'm hoping for some guidance on what I should look for as an IT, and temp to set at. My plan is to inject tomorrow with an au'jus sauce, rub with granulated garlic, and then montreal steak seasoning. My goal is to cut into thinner slices when it's done and put on a hoagie with sautéed veggies for a cheese steak meal. Any help is always appreciated.
Thanks,
Chris
Thanks,
Chris