First attempt at beef..

rickypro

Smoke Blower

Original poster

Aug 23, 2012

85

12

Tyler, Texas

• Sep 28, 2012

• #1

Roast.JPG

• rickypro
• Sep 28, 2012

Going to attempt a couple of chuck roasts before I venture into the brisket area.

I was thinking about cooking one of them to about 165 and slicing and cooking the other one to 200 or so and pulling.

I have browsed the forums so I think I have a pretty good idea what to do.  What kind of wood is most popular for this cut of meat?

I have apple, pitmasters blend, mesquite, and peach pellets. 

The cuts of meat are between 2 1/4 and 2 1/2 lbs so I will probably start cooking them around 11 a.m. tomorrow.

More pics to follow!

 

roller

Smoking Guru

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Mar 10, 2010

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N.E. Louisiana

• Sep 28, 2012

• #2

I like the blend but thats just me...

 

pit 4 brains

Master of the Pit

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Dec 16, 2009

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Summerville, SC

• Sep 28, 2012

• #3

Looks like your off to a good smoke! Alot of people sneer at mesquite for smoking but beins from TX, I'm sure you're used to the flavor. You may add some to that blend.. I would seek out som hickory or pecan if I was in your shoes though. Personally I like to use mequite mostly for grillin..

 

rickypro

Smoke Blower

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Thread starter

Aug 23, 2012

85

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Tyler, Texas

• Sep 29, 2012

• #4

Gonna throw on a rack of BB's for good measure.

Resting.JPG

• rickypro
• Sep 29, 2012

 

driedstick

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N. Central Idaho

• Sep 29, 2012

• #5

looks good what temp is your smoker going 2 b at??

 

rickypro

Smoke Blower

Original poster

Thread starter

Aug 23, 2012

85

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Tyler, Texas

• Sep 29, 2012

• #6

I am going to try and keep it around 235 or 240 degrees.

On.JPG

• rickypro
• Sep 29, 2012

 

rickypro

Smoke Blower

Original poster

Thread starter

Aug 23, 2012

85

12

Tyler, Texas

• Sep 29, 2012

• #7

Ribs before the "1" portion of 2-2-1

Ribs.JPG

• rickypro
• Sep 29, 2012

Chef Jimmy's Au Jus getting ready

au jus.JPG

• rickypro
• Sep 29, 2012

Here is the roast I took off at 165.  The other I took off at 196 and will pull later.

Sliced.JPG

• rickypro
• Sep 29, 2012

Here is the great meal I got to eat at the end!  Vegetables??  What are those???  There was bell peppers in the beans.  Does that count?

Plate.JPG

• rickypro
• Sep 29, 2012

This is the first chuck roast I have ever had that was not cooked in a crock pot.  I can tell you I won't ever cook one in a crock pot again. This thing was fantastic.  I stood at the kitchen counter and ate 4 or 5 slices without sauce or anything.  

The ribs were a little too "fall off the bone".  I will probably have to go to a 2 - 1.5 - 1.5.  2-2-1 seems to be too long in the foil when I do BB's.  They tasted great though.

Thanks for viewing. 

 

ellymae

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Mar 21, 2009

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Southeastern PA

• Sep 29, 2012

• #8

Looks good! Nothing like a chuckie.