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1st Chucks off the TMLE!

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smokeymoake

smokeymoake

Meat Mopper
Original poster
Oct 21, 2014
174
32
Buffalo, NY
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.

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

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Fired up with Malis lump and hickory.

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

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

I'll report back at 150 when I wrap these.
 
You better not open that door or 
pb.gif
!

Happy smoken.

David
 
Ok here they are. Been on 3 1/2 hrs. Up to 150.

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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.
 
Last edited:
OK , Jack. Fess - up , you opened the lid , right
police2.gif
 . As explained , you get the 'BOX' .
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Actually that looks marvelous , and even looked juicy after the pull.
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Thanks for the look. . .
 
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!
 
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.
 
No, just tight wrapped them. Brought them up to 205 then into the cooler for an hour or so. Juicy as can be.
 
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