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6 pound chuckie

post #1 of 8
Thread Starter 
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.

post #2 of 8
Oh wow, that looks freakin awesome... Nice smoke ! Gotta have a good ol chucky now & then !
post #3 of 8
Man that looks great!
post #4 of 8
Thread Starter 
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.
post #5 of 8

Nice.  That pulled chuckie looks great.



post #6 of 8
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.
post #7 of 8
Thread Starter 

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. 

post #8 of 8
Nice job! I always try to have some pulled pork or pulled beef in the refrigerator all the time for sandwiches and such drool.gif
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