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chuck roast with q-view

post #1 of 13
Thread Starter 
heres my first shot at come beef,, chose chuck roast for the fat content, I thought it would be nice and moist like the butt. coated with mustard and jeffs fubb last nite and put a little more rub on this morning. threw them in the smoker about 10:15 this morning , there foiled rite know, I pulled them when they got to 165, I'll show more when they are done

tried using image shack, to post some pics, its hard to make my camera go as low as the file size allowed on smf

post #2 of 13
Nice q-view,PDT_Armataz_01_37.gif

Here is a link where you can get a free picture/image viewer. You can't do a lot with it, but you can resize your pics before you upload them.


You can take the pictures on any resolution, then reduce the size to whatever is required.
post #3 of 13
Looks good krusher, lookin forward to the big finish!
post #4 of 13
Looks very good fo sho!

God How I love some smoked chuck!PDT_Armataz_01_37.gif
post #5 of 13
Looks real good!
post #6 of 13
Thread Starter 
here it is all said and done. took it to 205 and let it rest for an hour, did'nt want to pull good , so I just sliced it. tasted real good though and plenty of leftovers


post #7 of 13
Great job Krusher! Been waiting to go to the go to the grocery, gonna have to go right now!
post #8 of 13
Looks great nice job PDT_Armataz_01_37.gif
post #9 of 13
Those look soo delicious. Beautiful Smoke ring, looks very tender and I bet they were amazing. Thanks for sharing...

post #10 of 13
That looked like some tasty grub!! Just want to make sure I understand the temps you took the meat to - at internal temp of 165 the meat was foiled and cooked until internal temp hit 205? I'm going to make some of that for my office luncheon this week, they haven't tried beef yet!!

post #11 of 13
That is some great looking chuck roast. Never done one before, but now I think I just might. Hope it tastes as good as it looks!
post #12 of 13
Looks real nice. I love smoked chuck.

There are about a half dozen different cuts that are considered chuck, so it helps to know which part of the chuck you are using if you can(if you want to pull it). I have found that the front part of the chuck, the area near the neck and front shoulder is best for pulling, and the stuff towards the middle can be pulled, but often has to be sliced.

Either one makes some wonderful beef sandwiches, or as walking dude says, " Sammies"!biggrin.gif
post #13 of 13
If you use the emblem on the left here in SMF, then paste the DIRECT link from Image Shack, you'll get the below image.

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