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Chuck Roast, Mushrooms w/Q-view

post #1 of 19
Thread Starter 

Early Saturday morning I got a great deal on this bone-in chuck roast. It had been a while since I'd cooked one of these. I decided to pick one up along with a few cheddar bacon stuffed mushrooms for a meal later in the evening to go along with it.

 

Seasoned with mignonette pepper, salt, garlic flakes and a little bit of balti seasoning  with olive oil set to go:

chuckfattietatterspies026.JPG

 

About 4.5 hours later and having rested in a cooler foiled an additional 40 min.

chuckfattietatterspies027.JPG

 

This meat was outstanding it couldn't have been much better. Moist, tender and super flavorful.

chuckfattietatterspies029.JPG

 

Close up shot

chuckfattietatterspies031.JPG

post #2 of 19

WoW! Now you did it!  I am hungry!   Great smoke ring!

Be proud my man you did good!

SOB

post #3 of 19

 WOW,  I haven't seen a bone in chuck roast in probably 15 years.  Man that looks good!

post #4 of 19

Great looking Chuckie... Nice Smoke Ring...

post #5 of 19

Nice job on that chuckie, them mushrooms are looking pretty good also. points.gif

post #6 of 19

Fabulous job, what a nice looking meal. Kudos!

post #7 of 19

Looking good!!

 

  Craig

post #8 of 19

Fine looking grub there!!!!

post #9 of 19

Nice job! Great smoke ring.

post #10 of 19

Nice looking chuckie.   We love them here, so many uses

post #11 of 19

I love Chuckies. They have sooo much flavor - great job

post #12 of 19

Love some chuckie.  What temp did you cook to?

post #13 of 19

Hard to beat a good chuckie!   icon14.gif

post #14 of 19

Great looking dinner!  The shrooms are a great touch.  Really looks tasty.  Impressive ring, too.

post #15 of 19
Thread Starter 

 


 

Quote:
Originally Posted by The Dude Abides View Post

Love some chuckie.  What temp did you cook to?



Dude, I foiled at 3.5 hours which was then about 155 deg. and then cooked with a touch less heat about another hour before putting them in the cooler for 40 min. I didn't add any liquid as it was dripping wet figuring it wasn't at all necessary. I'm not sure what the final temp was. Most the cooking temperature was 225-230 and then at the end 220-225. I had to run an errand so shortly after I got back I removed the roast. The way things were going, I would say in the range of 165-170 or a little more including the resting time. The only mistake I made was not saving that juice in the foil for making gravy or something later!

 

One thing I've been experimenting a little bit recently is foiling before meat gets to 160 deg. and backing off the heat just a little bit during the foiling time stretching that out some. With this roast I have to say it worked out really well for me. When I first put it in there the heat was at about 255 degrees out of  the gate and I backed off shortly thereafter to 225-230 within 15 min.

 

This was a "7-bone" chuck roast. 

post #16 of 19

Did you smoke those schrooms too?

post #17 of 19

You can't beat that man's meat!  That going to be some fine eating.

post #18 of 19
Thread Starter 
Quote:
Originally Posted by realtorterry View Post

Did you smoke those schrooms too?


I smoked the mushrooms also. Some that I had picked up at one of the local groceries here they had made up. Put it in the cooker with a few more almond wood chunks while the roast was resting.

 

Quote:
Originally Posted by ThomasA View Post

You can't beat that man's meat!  That going to be some fine eating.


This meat had a really great flavor. Hadn't had one this good in a long while. Thanks for the complement!

post #19 of 19

man o man that is some great looking Q you have there.. chuckie here i come...

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