Update on 22lb chuck roll
After watching the Ballistic BBQ video on shoulder clod, at the bottom of the link provided by gregbooras, I decided to smoke it whole, to a target temp of 180 F
I injected last night at approximately 10:00 pm with the entire injection recipe in the picture below, and let sit in a bus tub in the fridge overnight.
I did not measure the amount, but it looked like about half of the injection liquid did not stay in the meat. I am not sure if this is normal or not.
Today at 9:00 am I applied the entire amount of the rub recipe, provided in a picture below.
I also had to tie the chuck roll to keep it from touching the sides of my model #3D-Digital WiFi
As of 9:19 am the meat is in with 6.38 oz of Smokinlicious Hickory, the smoker set at 225F, the probe labeled “Food” in the back, and the probe labeled “Probe 3” in the front
I will continue to update, and when finished, put everything cleaned up into 1 post