First Chuck Roast

Discussion in 'Beef' started by blackened, Sep 20, 2009.

  1. blackened

    blackened Meat Mopper

    I changed it up at the last minute and marinated in teriyaki over night and just pushed in some Montreal Steak Seasoning and little garlic salt in the morning..


    Got the drum dialed in at 225 with a mixture of oak and hickory and put it on..

    Went and played golf and about 4 hours later it was still locked in at 235..

  2. blackened

    blackened Meat Mopper

    Shortly thereafter it reached 165 and I foiled for the stretch run and brought it up to 195, wrapped in towels and rested for about an hour and a half in the cooler..

    Total cooking time was about 5 1/2 hours.. Very moist and tender, but it cooked a little to fast to pull, which is fine because I had already decided not to..


    Not as big of a smoke ring as I would have liked.. I'm thinking with the leftovers I will slice thin and bring to temp in the oven with au jus (spelling?) for french Dips..
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Congratulations, Looks Great...
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    good looking chuckie there!!! they are a great tasting hunk a meat to smoke!!![​IMG]
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    SWEET is just all that be said for that chuck. It looks great from here. I know thats not the last on your'll be smoking. Great Job Blackened.
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Churckies are great aren't they? Nice job on that one! [​IMG]
  7. Looks fantastic!!!! I'm getting hungry!

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