My first chuck roast...

Discussion in 'Beef' started by smokinron, Oct 18, 2009.

  1. Yesterday I smoked my first chuck pot roast and received a unanimous thumbs-up (licked clean) from the whole family. I wanted to thank "The Dude" for his "Chuckies for Dummies" guidance - I very much appreciated it.

    Started by pulling my 5 1/2lb chuck pot roast out of the fridge at 6:45am to let it get to room temperature.



    I then rubbed it with EVOO and a generous dusting of Montreal Steak Seasoning.



    Then, off to the smoker (Great Outdoors Smoky Mountain) at 7:55am, which was up to temperature (230 deg). I went easy on the wood chips and only had smoke for the first couple hours.



    Here is a photo about 2.5 hours into cooking. I just opened it up for a Qview opportunity. I let the roast get to 165 deg (this happened around 2:00pm) and then I wrapped it in foil and back into the smoker.



    Yesterday happened to be a very rainy day here in the Pacific Northwest (surprised?) but during one of the rain breaks I took this shot out beyond the smoker in the backyard. I really enjoy fall colors...



    I finally pulled the wrapped Chuck roast from the smoker at 5:00pm when it was showing just a hair over 200 deg and put in a cooler to set. At 6:20 (as a result of extreme pressure from the family - my boys were hungry) I took it out of the cooler, unwrapped it and pulled half of it. Funny, the family was drawn to the wonderful aromal like moths to a light.





    My first Chuck roast was a success - glad I bought a few of them when they were on sale!
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    what i said on the other one!
     
  3. treegje

    treegje Master of the Pit

    no words but feast [​IMG]
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It looks Great, nice job...[​IMG]
     
  5. itsmechris

    itsmechris Newbie

    I am trying it out today! It has been in the smoker for 6 hours so far! It's now in foil and can't wait to eat it.
     

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