.......soooo, tried my first Chuckie today and it didn't go well. Good part is I know, for the most part, where I went wrong so maybe next time will be better. I seasoned it up last night like an Aaron Franklin brisket with tons of salt and pepper, some onion and garlic powder and even some paprika for color. Problem is I seasoned a 3# chuck roast just like a big old chunk of brisket, instead of a nice crust I ended up with the saltiest meat you ever tasted. To compound the error when it came time to foil I really didn't have any braising liquid so I decided to go with beer and to amp up the beef flavor I added a bunch of beef bouillon (aka brown salt) to the beer. I had planned on being home and tinkering with the smoker all day but I ended up having to go out for a few hours so I didn't get to get as much smoke flavor as I wanted because I wasn't there to add wood (using an MES 30"). It was at 155* IT when we had to leave so I put it in a pan with the salty beer and covered with foil. Plan was to pull at 190 and make burnt ends with half and slices with the other half but by the time I got home it was at 212* and we were having pulled beef sandwiches for dinner. It was fall apart tender like a pot roast (not surprising) but didn't really taste beefy at all, just salty and a little oddly tangy from the beer. Nobody, including me, liked it but I still want some burnt ends so I'll try it again some day and hopefully learn from my mistakes this time.
This was a little less than halfway through the cook.
Thought I took a picture after I pulled it but I guess not, this is the only finished picture I had. Plenty of juice and good texture just way over seasoned. Live and learn.
Last edited:
