Chuck Roast and 'Taters

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smokinbobwis

Newbie
Original poster
Jul 14, 2011
7
10
Merrill, WI
Pulled out a couple of chuck roasts from last years ½ of beef for first smoking attempt with this cut.

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Here's the meat.

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Here the meat with Jeff' Naked Rub

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It was raining when I started the smoker so I had to setup the smoker in the shed.  This is my winter and inclement weather setup.  I have been smoking sausage in this shed for years.

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Roasts loaded into the smoker.

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Looks like a good start, but you better get off the computer, and get in there quick!!!

Your MES fell over !!!!  
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Bear
 
Added the Taters when I figured there was about 2.5 hours left.  Coated them with olive oil and sprinkled with the rub.

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I pulled the roasts when they got to about 160 (about 6 Hours @ 235) and wrapped them in foil for about an hour, this brought the temp up to 170.

Here they are at 160.

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Here is the roast we sliced up, the other is still wrapped in the fridge.

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And now the finished Taters:

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and sliced roast, yum,yum.

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Originally Posted by smokinstevo27


Man those cuts were gorgeous! Nice looking smoke man. What kind of wood smoke did you use?

Steve
I used the AMS with hickory and mesquite dust.  One on each side burning at the same time.  I had to refill it, but the results were well worth it.
 
Last edited:
Looks delicious!!

  Hope you got the MES turned back up ok!!

  Craig
 
Great looking cuts of meat you started with -- and they look even better after rubbed and smoked.  Great job!

I'd love to have a shed to smoke in like that -- no more worries about rain -- what a great idea!
 
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