Chuck roast

dirtburn

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Jan 1, 2017

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• Jan 8, 2017

• #1

Well I've got a 3lb chuck in the mes at 165 IT. I thought I had a plan but like a newbie I am second guessing myself. I have a drip pan under it, beef stock warm and not sure what I should do, I am wanting to make room for some taters I have seasoned and waiting. Any suggestions would be greatly appreciated.

 

SmokinAl

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• Jan 8, 2017

• #2

Don't you have an extra rack that you can put the potato's on?

My MES has plenty of space for the potato's & the chuck.

I'm not sure what your question is.

Al

 

dirtburn

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• Jan 8, 2017

• #3

Yes, have an extra rack just have to move everything down o e rack to put it in. Had planned on putting roast in drip pan with stock and cover but it appears to be cooking faster than I had planned, don't need to rush it as I think covering it will do.

 

SmokinAl

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• Jan 8, 2017

• #4

OK, good luck!

Al

 

dirtburn

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• Jan 8, 2017

• #5

Well, I decided to let it cook on through unwrapped after brushing it with beef stock and adding a little to drippings. My worry is it will get dry. Should I keep applying stock while it finishes?

 

SmokinAl

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• Jan 8, 2017

• #6

Personally I would just put it in the pan with the drippings & the beef stock.

Al

 

lemans

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• Jan 8, 2017

• #7

Put in a pan like Al said. With the drippings and take it to 205

 

dirtburn

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• Jan 8, 2017

• #8

Got up to 185 added potatoes, wait til it hits 200 and wrap it to rest while the potatoes finish.

IMG_20170108_144556670.jpg

• dirtburn
• Jan 8, 2017

 

lemans

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• Jan 8, 2017

• #9

Looks great.. I will be right over!!

 

dirtburn

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Jan 1, 2017

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• Jan 9, 2017

• #10

Lemans said:

Looks great.. I will be right over!!

Click to expand...

I waited for you! It turned out pretty good, the potatoes had less smoke flavor than I had hoped but the chuckie didn't let me down. I scored the top a few times hoping to achieve the "burnt ends" effect and it worked pretty good, now that I know the rest of the family likes it I will have to try a little more.