Looks good Glued and striding man. Here is my first attempt at a chuck and my best.http://www.smokingmeatforums.com/for...ht=Chuck+Roast
Now the two I have done after this one, have been mildly disappointing. The first one, I used water in the pan, it pulled great at 200Âº. The second one I did, I used sand. Great flavor, but it did not pull at all. The last one I did, went back to water and PART of it pulled, part of it did not.
Doing alittle reading on Chucks, it appears there are several different cuts. I am finding that some butchers have no idea which cuts they are labeling Chuck Roast, but are some more prone to pulling and some more prone to slicing as Glued2its post showed??
No intent to derail Striding man.