Smoked a chuck roast today on my WSM. Rubbed with SPOG, used hickory and cherry. Smoked until 165 then wrapped with worcestershire and cooked until probe tender, which was 208.
6 pound chuckie
- Thread starter jbills5
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Thanks!! It was very good. Love how versatile they are. Can do beef and pepper/cheese sandwiches or go with a beef/bbq sauce sandwich.
scvinegarpepper
Meat Mopper
Thinking of doing one of these on my weber. Never done one before and I like the pulled aspect of it. How long did she take to get to the foil and how long in the foil until 208? Cheers.
I hit a stall when the IT was about 158 so I think I wrapped after 4 or 5 hours. After that it only took a couple more hours and then I let it rest for a while. I think total cook time was about 8-9 hours as this was a huge chuck roast and hit a pretty long stall. The other times I have done them, they did not take nearly as long.
Nice job! I always try to have some pulled pork or pulled beef in the refrigerator all the time for sandwiches and such :drool
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