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1st Chucks off the TMLE!

post #1 of 17
Thread Starter 
Got a couple real nice chuck roasts and wanted to give them a go on the smoker.

Plan is to pull them when done. We shall see.



A cool 35 but nice morning here in Buffalo. Blue sky's and no wind.



Fired up with Malis lump and hickory.



Rubbed up and on the grate at 8:15. Plan on foiling at 150 internal.



Looking forward to hopefully a Bills win against KC! And the Brazilian Grand Prix!

I'll report back at 150 when I wrap these.
post #2 of 17

It should be good. Keep the pics coming.

Happy smoken.

David

post #3 of 17
Thread Starter 
Been on almost 3hrs internal up to 140. Added fuel. Wanted to open lid but will wait until I foil.

post #4 of 17

You better not open that door or pb.gif!

Happy smoken.

David

post #5 of 17
Thread Starter 
Ok here they are. Been on 3 1/2 hrs. Up to 150.





There was a little dangley piece on the end of one that I tore off and ate. Tasted really good but it was just a tiny smidge.

I'll be bringing these up to 200 ish and give them a poke.

Came up to 205 in 2 more hours. Poked effortlessly in several places. Another layer of foil and in the cooler for a nap.

I will relinquish pictures after napping and we will see how it shreds.
Edited by Smokeymoake - 11/9/14 at 10:09am
post #6 of 17
Looks tasty! Nice Smoke!
post #7 of 17
Thread Starter 
It's all done. So like 5 1/2 hrs and an hour nap.



Shredded effortlessly.



Very moist and flavorful!



Less time than expected. A nice easy cook. Taste great!

post #8 of 17

Very nice. The smoke ring looks great. 

Happy smoken.

David

post #9 of 17

That looks great.  I have never done a chuck roast before, I might have to try that.

post #10 of 17
Looks great, nice ring congrats!
post #11 of 17

Great looking pulled shot.  Thumbs Up  I really like doing chucky's. 

post #12 of 17

OK , Jack. Fess - up , you opened the lid , right :police2: . As explained , you get the 'BOX' .:ROTF

 

Actually that looks marvelous , and even looked juicy after the pull. :drool

 

Thanks for the look. . .

post #13 of 17
Quote:
Originally Posted by oldschoolbbq View Post
 

OK , Jack. Fess - up , you opened the lid , right :police2: . As explained , you get the 'BOX' .:ROTF

 

Actually that looks marvelous , and even looked juicy after the pull. :drool

 

Thanks for the look. . .

I am so sure the lid was opened Jack should be in the pb.gif While we eat it all :drool: :rules:

 

Happy smoken.

David

post #14 of 17
Thread Starter 

Just to get the record straight. I did not open the lid. I did in fact take my dog to the dog park for about an hour before the Bills game, and I suppose one of these fellows could have shown up and opened the lid!

 

I will say the Chucks came out really good, super moist and delicious!

post #15 of 17

Did you add any liquid when you foiled at 150*?  Just curious.  I usually use a foil pan and add some Apple juice to the pan and cover with foil.

post #16 of 17
Thread Starter 
No, just tight wrapped them. Brought them up to 205 then into the cooler for an hour or so. Juicy as can be.
post #17 of 17

Thanks for the comeback.  Thumbs Up

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