or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuck Roast on MES 40
New Posts  All Forums:Forum Nav:

Chuck Roast on MES 40

post #1 of 6
Thread Starter 

 

In great anticipation of the Daytona race i decided to smoke a chuck roast that day.  The roast was great...still waiting to see the race.

 

Rubbed it down with equal parts of dark brown sugar and McCormick rotisserie chicken seasoning (1/4 cup each) and a tablespoon of garlic and herb season.

 

smoked for 6.5 hrs @ 230.  when it reached 180 then wrapped in foil till it reached 210.

after 4 hrs i slid in a pan of mushroom, potatos and onions with some seasoning underneath the roast so the dripppings dripped into them.  It actually fit right in the water pan. then covered the veggies with foil when i foiled the roast.

 

Roast was very tender but no falling apart (wife prefers falling apart).  sliced nicely though!

 

 

Ready to go in the smoker

 

0226120815.jpg

 

 

Let the smoking begin!

0226120817.jpg

 

 

At around 4 hrs (not the best pcture...sorry) Internal temp was about 160 here.  I think in the furture i would wrap in foil at this point.

 

0226121217.jpg

 

 

TBS

0226121256[1].jpg

 

 

The results! 

0226121643.jpg

 

 

post #2 of 6

Did you make me a sammie?? Well done

post #3 of 6

Looks great and an interesting combo for seasoning. 

post #4 of 6

NOW your making me hungry!

 

Looks-Great.gif

post #5 of 6

Looks great - love me some cuckie 

post #6 of 6

Looks delicious!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuck Roast on MES 40