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Chuck Roast

post #1 of 11
Thread Starter 
Smoked a chuck roast yesterday.I rubbed it with virgin olive oil,minced garlic,onion powder,kosher salt and cracked pepper.

Injected it with Italian dressing and wrapped it over night.

Put a light coating of rub on it in the morning before I put it in the smoker.

When the internal temp. reached 145 I started spraying it with apple juice and Worcestershire.

I foiled it at 165 until temp reached 200,it was still a little tough so I foiled it again and put it in the oven for about 1 1/2 hours at 300 and it came out tender and juicy.

I'm doing cowgirls recipe for Canadian bacon today and will post Qviews tomorrow.I did her dry cure before and loved it now I'm doing both the dry cure and the brine cure.
post #2 of 11
Craig, your roast looks awesome!PDT_Armataz_01_34.gif
Good luck with your CB.
post #3 of 11
That looks very good!!
post #4 of 11
The roast looks delicious, I guess you got to be patient with them I need to try one. Plus I'll have to look up the ol girls recipe for bacon. I need bacon. sorry akapatty hehe
post #5 of 11
Great job with the chuckie, Craig.
post #6 of 11

Looks good

Looks good Graig. Patience is a vertue that I am really learning a lot about in the past several months!!!!!!!!!!!
post #7 of 11


Looks good, i smoked some the other day, love the chucks!!!

Brinkmann Vertical Wood / Charcoal Smoker
post #8 of 11
Looks good Craig. PDT_Armataz_01_37.gif
post #9 of 11
LOL...thanks White Cloud.icon_mrgreen.gif
post #10 of 11
I had the same problem with mine over the weekend. Just didn't fall apart at 195 to 200 degrees except in a few spots. Takin er up to 205 to 210 took care of that just like yours..
post #11 of 11
Good deal, I will have to try that. The last two chucks I did were mildly disappointing.
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