I finally got around to smoking chuck roast Sunday. I put two 2.5 pounders in the MES seasoned with EVOO and Montreal steak seasoning that had set in the fridge since the night before. The smoker was set at 225 and the AMNS was loaded with hickory. Oh yea this my first time using the AMNS and it worked great. My son bought it for my birthday a couple of weeks ago because I said I needed one to make bacon. So I will be posting that in a few week after I buy a slicer.
This is when I pulled them at 165 and wrapped in foil and back in to finish.
And after pulling out at 210 and resting 2hrs
And served on a hamburger bun with Stone smoked porter BBQ sauce. Also some horseradish blue cheese slaw and sliced potatoes with red peppers, onion and bacon cooked on the grill in a foil packet.
And the leftover meat was used for dinner tonight.
Taco's and Spanish rice.
Overall I was pleased with the roast except next time I won't use Montreal seasoning it was to peppery. I would have used a rub but I was too lazy to make some!