3 1/4 pound chuck roast in MES 30" w/ QView

kentuckycal · Feb 8, 2015

Howdy folks,

Trying a chuck roast in my MES 30" for the first time today. Plan is to smoke it to 195 IT and then pull it and serve it on buns with horseradish sauce. Smoking it with a 50/50 mix of mesquite and pecan.

chuckie1.jpg

kentuckycal
Feb 8, 2015

Made a rub from leftover pulled pork rub I was too lazy to throw out, 1/4 cup salt, 1/8 cup garlic powder, and about a tsp of oregano. Applied over a base of yellow mustard.

chuckie2.jpg

kentuckycal
Feb 8, 2015

Alright boys, let's do this! Now she's in the smoker @ 250:

chuckie3.jpg

kentuckycal
Feb 8, 2015

ET-733 set, now it's time to hurry up and wait.

bear55 · Feb 8, 2015

195 internal temp may not be high enough. I take mine to 203-205 and have never been disappointed.

Richard

kentuckycal · Feb 8, 2015

Interesting, thanks for the tip. I was going by a chart I found online for smoke times/final IT since I've never done chuck before. I usually take a pork butt up to 205-208.

gary s · Feb 8, 2015

I'm in Be watching

Gary

kentuckycal · Feb 8, 2015

Just gave her a nice flip.

chuckie4.jpg

kentuckycal
Feb 8, 2015

IT up to 145. I gotta run out for an hour or two around lunchtime so I cranked the smoker temp down to 220 as the goal is to have the pulled chuck for dinner. Probably started it a little too early but I'd much rather be early than late, as late means I get "when is dinner?" questions over and over.

gary s · Feb 8, 2015

Looking good, making me hungry

Gary

kentuckycal · Feb 8, 2015

Yeah, but at least you didn't have to smell it a little while ago like I did.

kentuckycal · Feb 8, 2015

gary s said:
Looking good, making me hungry

Gary

Just noticed your location... I'm gonna need your chili recipe brother.

kentuckycal · Feb 8, 2015

Pan juice ingredients

chuckie5.jpg

kentuckycal
Feb 8, 2015

kentuckycal · Feb 8, 2015

Well that was a little embarrassing. I forgot that the only foil pan I have left is waaaaay too big to fit in the smoker so I had to foil the roast and move it to the oven

Fortunately it already took on all the smoke that it could.

red dog · Feb 8, 2015

Looks great KC, Can't wait to see the money shot.

kentuckycal · Feb 8, 2015

Target temp finally achieved. The

started so I did something I can only do in my electric oven... cranked the temp to 400 in order to get her done and end the

. Hopefully I didn't ruin dinner at the same time.

Here she is in my ridiculously oversized foil pan

chuckie6.jpg

kentuckycal
Feb 8, 2015

chapterthree · Feb 8, 2015

Thinking about smoking a chuckie sometime soon, let us know how it turned out!

kentuckycal · Feb 8, 2015

Turned out pretty good after all. It was harder to pull than a pork butt, but not sure if that's always the case with these or due to my screwing around at the end there.

chuckie7.jpg

kentuckycal
Feb 8, 2015

gary s · Feb 8, 2015

Nice, Where's mine

Gary

3 1/4 pound chuck roast in MES 30" w/ QView

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