I smoked my first Chuck Roast today. 3# Chuck. Seasoned with salt and pepper.
About 7 hours later, pulled out at an IT of 195°. For my first time, I wanted to try a sliced Chuck.
I did foil it in a pan with beef broth, with skewers poked through so the Chuck wouldn't sit in the rendered fat.
Sliced and plated with tater tots.
It had a really good smoke flavor, with a great beef taste. It was drying out and a little more chew than I would have preferred. But, overall, I am Happy with it for my first time as it was at least edible. [emoji]128523[/emoji]
About 7 hours later, pulled out at an IT of 195°. For my first time, I wanted to try a sliced Chuck.
I did foil it in a pan with beef broth, with skewers poked through so the Chuck wouldn't sit in the rendered fat.
Sliced and plated with tater tots.
It had a really good smoke flavor, with a great beef taste. It was drying out and a little more chew than I would have preferred. But, overall, I am Happy with it for my first time as it was at least edible. [emoji]128523[/emoji]