Chuck Roast (with q view)

So after reading a couple threads here about smoking a standing rib roast, I decided I had to do one of my own.

Last time I was at Eastern Market, I went to Ronnie's Meats and got a nice 5# rib roast. I wasnt going to have time to cook it that weekend so I wrapped it and put it in the freezer for a later date... Well early yesterday morning I put it in the fridge to thaw out and planned on smoking it today. Well, the best laid plans of mice and men and murphy's law and all that jazz had other things in mind... When I got up this morning I pulled some strawberries out of the fridge for breakfast and found that I had strawberrycicles... somehow the fridge got cranked up to 9... hmmm... not sure how it happened but the roast was rock solid still.

So the roast went back to the freezer and I went to kroger and got a chuck roast to smoke.

I've never tried a chuck roast, but I rubbed it down with a mix of montreal seasoning, paprika and garlic powder. I then stuffed garlic cloves in the the meat wherever there were pockets I could put them in. Then I quartered some onions, red skins and mushrooms and put them in a tray to catch the drippings from the roast... Hopefully this turns out well.

No laughing at my attempt to tie it up... never did learn how to tie a roast...

So far so good. It's been on the smoke for about 4 hours now. Anyone have any idea how long a 3.5lb roast will take at 200?

I tied it up because I had stuck all these garlic cloves in it and didn't want them to fall out.

It turned out quite well





I should have cut the potato's smaller though, they weren't done in the middle.

The mushrooms were incredible! I think I'm going to put a drip pan of mushrooms and onions under everything I smoke.

Well, I was having trouble holding 250 and it spent most of its time at 200. After 5 hours, it still wasnt all that close to being done so I cranked it up to 300 for the last hour and finished it off. Turned out perfect for slicing.