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Smoked Chuck Roast for sammies and Qview!

post #1 of 15
Thread Starter 

Decided to try a chuck roast that I got from a friend. Smoked w/lump and hickory to an IT of 140*, cooked quicker than I thought it would, caught it just in time. Sliced on a slicer for some sammies. I got my inspiration from Al to do this. Taste's pretty good too.000_0402.jpg000_0409.jpg000_0405.jpg

000_0410.jpg

post #2 of 15

Looks Great from here!!!

 

How was it?

Was it tender?

I only ever did chuckies to 205˚ for pulling.

 

 

Bear

post #3 of 15
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Looks Great from here!!!

 

How was it?

Was it tender?

I only ever did chuckies to 205˚ for pulling.

 

 

Bear


I only had a small piece, tender and tasty. I have smoked a lot of different foods today, need to save room for samples from everything. 

post #4 of 15

looks delicious.................nice job....

post #5 of 15

Looks good from here!

post #6 of 15

Great looking Chuckie -

post #7 of 15
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Looks good from here!



Al, when you did your roast how did you get it to slice like you did.

 

Thanks RP 

post #8 of 15
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Great looking Chuckie -



Thanks, Scar  It is tomorrow's lunch.

post #9 of 15

Nice looking Q you have there.. bet that was tasty

post #10 of 15

nice chuckie, it looks very juicy

Thanks for sharing   PDT_Armataz_01_34.gif

post #11 of 15

Great looking Chuckie, looks good enough to serve for Sunday Dinner!  Will have to try one of those soon.  You said it cooked quicker than you though, approximately how long did it take to get it up to the 140 degree mark?  Keep up the good work Rib King!

 

Your SMF Friend,

Barry  biggrin.gif

post #12 of 15

Great looking Chuckie you got there...

post #13 of 15
Quote:
Originally Posted by rp RibKing View Post





Al, when you did your roast how did you get it to slice like you did.

 

Thanks RP 


You might want to PM Al, in case he misses this question.

I remember that Roast Beef he did, and all I remember is he put it in the fridge over night before slicing. I don't remember any freezer action.

Looked like some awesome sammy meat!

 

Bear

post #14 of 15
Quote:
Originally Posted by rp RibKing View Post





Al, when you did your roast how did you get it to slice like you did.

 

Thanks RP 

 

 

I put it in the fridge overnight, then in the freezer for 30 min. When it started to warm up & wouldn't slice thin, I just put it back in the freezer for a few minutes. I had to stop slicing about 3 or 4 times to cool it down .
 

post #15 of 15
Thread Starter 
Quote:
Originally Posted by VirginiaSmokeSignal View Post

Great looking Chuckie, looks good enough to serve for Sunday Dinner!  Will have to try one of those soon.  You said it cooked quicker than you though, approximately how long did it take to get it up to the 140 degree mark?  Keep up the good work Rib King!

 

Your SMF Friend,

Barry  biggrin.gif


Took around 2.5 hours, was a small roast.

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