2 to 3 pounds chuck roast (900g to 1350g) 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon paprika 1 teaspoon mustard powder 1/2 teaspoon ancho chile powder or chile powder of your choice Salt and pepper 4 sprigs thyme 4 sprigs rosemary Braise-Like Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC) More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC) Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
Greg Haefs