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Chuck Smoke

post #1 of 8
Thread Starter 
Did 2 chuck roasts, both around 2.5 lbs. Rubbed them down with Mojo Tropical powder. And put in the GOSM @ 12:30. They hit 170 Degrees by 6:30 with the smoker running around 230. That needle valve mod was the ticket, outside temp was 80. Put'em in the cooler for 30 minutes and sliced. Placed them in a bowl with McCormick AuJus, served hot with mac-n-cheese and a veg.
The family loved it.
Thanks for the insight to smokjing. Glued2it idea for the AuJus.
post #2 of 8
Looks good!
Next time, take em to 200+ and pull em......awesome! biggrin.gif
post #3 of 8
RW Willy
Looks and sounds like a meal I would be all over !!!
..... whats the au jus secret?
post #4 of 8
you all over a hot dog like a cheap suit............go figure..........BWHAHAHAHAAH
post #5 of 8
Nice job! Like BBQ bubba said, got to 190( I like 200) and enjoy beefs answer to pulled pork!

Chuck is one of my favorite chunks of meat to smoke.

You comp cooks better be happy they don't have that as a category!PDT_Armataz_01_28.gif

Got me an 18 lber waitin till next weekend!icon_smile.gif
post #6 of 8
Thread Starter 
Moosy, GLUED2IT used it on his beef dip sammies. Nice beef flavor without being thick.
Capt'n, I almost had to perform an imoral act to find these. The guy said, we don't carry bone-in chuck. I'll order it and it may be in by tuesday. So much for a spur of the moment cook.
You got to Qview that 18 lb'er, please
post #7 of 8
I will, and it aint bone in either. I never done one with a bone in it before.
post #8 of 8
Well done Willy....Glad to here the needle valve worked,
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