My lovely wife unearthed a chuck roast from the bottom of the freezer (from a beef critter we bought a few years back). There's something to be said for professional wrapping -- that roast was still in good condition!
After thawing, I seasoned with Montreal, pepper and garlic powder. Ain't she a beauty?!!
Got it in the smoker after getting the 2 pork shoulders in first thing this morning. I placed the chuck roast under the pork so the shoulders would baste the chuck through the smoke.
Also had some chicken thighs in for tonight's dinner. Ran the smoker around 240* most of the day, smoking everything with hickory chips. I foiled the chuck roast when it hit 170* (around the 6-7 hour mark) and took it to 195* in the foil (for a total of about 9.5 - 10 hours). The bone came right out clean as a whistle (and boy was the dog thankful!). Poor guy has been smelling this stuff ALL day without so much as an "oops" bonus!
Here's the roast, minus the bone.
And the money shot...
Nice smoke ring and great flavor (had to sample it, don't ya know ). Should be fantastic in our sammies tomorrow!
Look for my PP post (probably tomorrow) on those shoulders. They finally just came out and are now napping in the cooler. I can't decide whether to wait up an hour to pull them or do it first thing in the morning.
Thanks for checking out this segment (Part II of my three part holiday weekend series) of today's smoking adventure. Have a great 4th!