3 1/4 pound chuck roast in MES 30" w/ QView

Discussion in 'Beef' started by kentuckycal, Feb 8, 2015.

  1. Howdy folks,

    Trying a chuck roast in my MES 30" for the first time today.  Plan is to smoke it to 195 IT and then pull it and serve it on buns with horseradish sauce.  Smoking it with a 50/50 mix of mesquite and pecan.

    Made a rub from leftover pulled pork rub I was too lazy to throw out, 1/4 cup salt, 1/8 cup garlic powder, and about a tsp of oregano. Applied over a base of yellow mustard.

    Alright boys, let's do this!  Now she's in the smoker @ 250:

    ET-733 set, now it's time to hurry up and wait. [​IMG]
  2. bear55

    bear55 Master of the Pit

    195 internal temp may not be high enough.  I take mine to 203-205 and have never been disappointed. 

    kentuckycal likes this.
  3. Interesting, thanks for the tip.  I was going by a chart I found online for smoke times/final IT since I've never done chuck before.  I usually take a pork butt up to 205-208.
  4. I'm in    Be watching

  5. Just gave her a nice flip.

    IT up to 145.  I gotta run out for an hour or two around lunchtime so I cranked the smoker temp down to 220 as the goal is to have the pulled chuck for dinner.  Probably started it a little too early but I'd much rather be early than late, as late means I get "when is dinner?" questions over and over. [​IMG]
  6. Looking good, making me hungry

  7. Yeah, but at least you didn't have to smell it a little while ago like I did.[​IMG]
  8. Just noticed your location... I'm gonna need your chili recipe brother. [​IMG]
  9. Pan juice ingredients

  10. Well that was a little embarrassing. I forgot that the only foil pan I have left is waaaaay too big to fit in the smoker so I had to foil the roast and move it to the oven

    Fortunately it already took on all the smoke that it could. [​IMG]
  11. red dog

    red dog Smoking Fanatic

    Looks great KC, Can't wait to see the money shot.
  12. Target temp finally achieved.  The [​IMG]  started so I did something I can only do in my electric oven... cranked the temp to 400 in order to get her done and end the [​IMG].  Hopefully I didn't ruin dinner at the same time.  [​IMG]

    Here she is in my ridiculously oversized foil pan

  13. Thinking about smoking a chuckie sometime soon, let us know how it turned out!
  14. Turned out pretty good after all.  It was harder to pull than a pork butt, but not sure if that's always the case with these or due to my screwing around at the end there.

  15. Nice, Where's mine


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