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My finished product - chuck roast w/QView

post #1 of 15
Thread Starter 
All right my friends. Here it is.

Smokin it up.

Smoke ring baby.

All shredded up.

And of course, it's final stop before rapid consumption.

Used some basic Sweet Baby Ray's BBQ sauce on the right, with some pepper jack, and pepperoncinis on the left. The only thing I'd have done differently is replace that cola in the top right with a brewskie, and maybe try a different wood. The hickory did not disappoint though.
post #2 of 15
Looks great!
post #3 of 15
Looks good. I Haven't done a chuckie in a while, this may have helped me select the next smoke.
post #4 of 15
Looks like a pretty tasty supper. What temp did you cook and and what was yout internal temp when you finished?
post #5 of 15
Good looking smoke. Nice qview too.
post #6 of 15
Really nice looking.
Happy I have a chuckie shredded in the fridge, otherwise I would be craving one after that Qview.
post #7 of 15
Thread Starter 
Thanks guys. Good to know I can influence someone's next meal like that.

I cooked it at 225, up to 155, then wrapped it, turned the smoker off at 205, then let it sit for about an hour and a half.

post #8 of 15
nice smoke ring there, nice job on the roast and great looking sammies!!!PDT_Armataz_01_34.gif
post #9 of 15
excellent job!!
post #10 of 15
I did my first chuckie last week and wasn't impressed at all. It was edible, but a lot drier than the pulled pork that I do. I did it just like was explained in this post. I might try one again in the future, but not any time soon. It also took almost 9 hours to cook and it was only 3lbs. Seemed really long to me.
post #11 of 15
Nice job on the chuckie...
post #12 of 15
Good job. Nice smoke ring. smile.gif
post #13 of 15
Thread Starter 
Thanks everyone. The taste was awesome, but I do admit that it was a bit tougher and drier than was expected. I think my thermometer that came with my smoker is a bit off. I always smoke at 225 according to that thermometer, but my meats always reach the intended internal temperature sooner than expected. I'm thinking that it indicates a bit of a lower temp than actual. Anyone have any advice with that??

post #14 of 15
As far as the temp.,, I bought an oven temp gauge and hung it inside my smoker, it was pretty accurate to what my smoker temp said, but that will probably change from smoker to smoker, I did a couple chuck roasts last weekend and I too thought they were alittle on the dry side, I'm thinking my cuts of meat just didn't have enough fat in them, they were probably to lean to smoke, but they tasted good,,,,, yours do look good,,,,,,,,,,,
post #15 of 15
Great looking chuckie. Congrats man!
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