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Chuck / Pot roast w/Q-View

post #1 of 9
Thread Starter 

First, please excuse the picture quality of these photos. I was working with my left/wet hand and taking pictures with my right/dry hand using an iPhone (I know, no excuse but all I got).

 

Bought a couple of Chucks at the local store. First thing I did was run my tenderizer all around the roasts

 

IMG_0342.jpg

 

Then I covered them with some regular mustard

 

IMG_0344.jpg

 

Next, because I love garlic and the rub (IMHO) doesn't have enough, I coated it well with some Garlic Powder.

 

IMG_0345.jpg

 

Then for that really good pepper taste I covered it with the Grill Masters Montreal Steak rub.

 

IMG_0346.jpg

 

I then put it in the MES set to 225° F and used some Mesquite chips dry.

Smoked for the first 4 hours and then continued in smoker without chips for

the last 2 hours until it reached 145° F. This is what I ended up with. It has a

slight mustard taste with a strong (and wonderful ) garlic and pepper taste

with the hint of Mesquite smoke flavor.

 

IMG_0352.jpg

 

I know I should have included a picture of them sliced but they didn't last long with all

the people I had over that day. They was one large one and one medium one and they

disappeared faster than I thought. I almost didn't get any by the time I came back in

from shutting down the smoker and retrieving the temp. probe. Maybe next time I should

just worry about the smoker and probe AFTER I get a sliced pic. and eat!

 

Thanks for looking, Scott

post #2 of 9

Sounds good man, I'm a garlic nut too.. How did you serve them?

Steve

post #3 of 9

They look good Scott,

The sliced pic would have been nice

Thanks for sharing  thumb1.gif

post #4 of 9
Thread Starter 
Quote:
Originally Posted by smokinstevo27 View Post

Sounds good man, I'm a garlic nut too.. How did you serve them?

Steve


Served with some home made macaroni salad, baked beans, home made coleslaw and some Hawian bread mini-muffins
post #5 of 9
Quote:
Originally Posted by DOMAPOI View Post

Served with some home made macaroni salad, baked beans, home made coleslaw and some Hawian bread mini-muffins


ohhh some King's Hawaiian bread.  that would make some awesome mini sammich's!!  drool.gif

post #6 of 9

Looks real good Scott, but it sounds like you didn't hit the 140 mark in 4 hours, but I guess everything turned out ok.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Looks real good Scott, but it sounds like you didn't hit the 140 mark in 4 hours, but I guess everything turned out ok.


No it didn't reach the 140°  mark in 4 hours but it did reach the 135°  mark in that time which is the new recommendations set which is 41° to 135° within 4 hours. Then it got stuck at the 140° mark for quite some time before it finally started moving  up again to reach the 145°  I was waiting for.

 

Scott

 

post #8 of 9

It looks good  it will do a good  meal

thanks

post #9 of 9
Quote:
Originally Posted by raptor700 View Post

They look good Scott,

The sliced pic would have been nice

Thanks for sharing  thumb1.gif



we have been deprived Rap................

 

 

Joe

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