3lb 4oz chuck studded with garlic
Now into marinade Baggie to marinade overnight
Now into marinade Baggie to marinade overnight
Last edited:
How about a mixture. See chart below,Well, I have hickory, apple, cherry and oak at my disposal. Having never done a chuckle before, I am looking for some guidance. Thanks in advance!
Yep, Cherry and Oak mix for me. What type Chuck are you using? 7 types.Hickory would be fine. I like hickory, cherry, oak, mesquite for beef! Good luck and post some Q--view!
I use the Maverick probe in a potato and have it sitting on the grill next to the meat, so I feel comfortable that it is as accurate as I am capable of getting it. Finally, after 8 1/2 hours of smoking, the final hour and a half wrapped in foil, the IT hit 198 and I pulled it off. Maybe it was just because I was tired, but when I tasted it last night it tasted VERY heavily smoked and it was not the least bit tender. I could not pull it, and the meat was a grey color. I actually thought it tasted pretty bad. This chuck roast hung for right at 2 1/2 hours at 138, then it finally reached 160, before it hung again. After wrapping with foil, it gradually increased, but man I did not expect 8 1/2 hours for a 3 lb 4 oz chuck roast. Needless to say my family ate pizza last night!I would make sure your smoker temps are correct. I usually have ours done in 6 to 7 hours tops but I smoke at 240 to 250, then foil and raise the temps to 295. At this point you could always foil it and place it in your oven.