Smoked Chuck tender roasts

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ammaturesmoker

Smoking Fanatic
Original poster
May 31, 2015
641
181
6hours and came out juicy and tender. I used one of my Weber kettles and a Slow n' sear device with lump coal and pecan chips. I used only garlic salt, pepper, and later my own BBQ sauce with a reverse sear to crust it all up nicely.

 
Well that is just perfection!!

A point worthy smoke for sure!

And congrats on making the carousel!!

Al
 
That's some great looking beef! But your holding out on us no plated shots?:devil:
 
I meant what was the internal temperature of the meat when you finished smoking and after the reverse sear?
oh that would be 145 for when I pulled it and did the sear. After that I am not sure. I only wanted to crust a little on the outside and was only 11-15 seconds per side. Not sure if that would have raised it much.
 
Ya know this was supposed to be my lunch meat for the week. The kids devoured it yesterday. I am pissed!!
 
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