First Chuck Roast

blackened

Meat Mopper

Original poster

Aug 10, 2009

196

10

Chico, Ca.

• Sep 20, 2009

• #1

I changed it up at the last minute and marinated in teriyaki over night and just pushed in some Montreal Steak Seasoning and little garlic salt in the morning..

Got the drum dialed in at 225 with a mixture of oak and hickory and put it on..

Went and played golf and about 4 hours later it was still locked in at 235..

 

blackened

Meat Mopper

Original poster

Thread starter

Aug 10, 2009

196

10

Chico, Ca.

• Sep 20, 2009

• #2

Shortly thereafter it reached 165 and I foiled for the stretch run and brought it up to 195, wrapped in towels and rested for about an hour and a half in the cooler..

Total cooking time was about 5 1/2 hours.. Very moist and tender, but it cooked a little to fast to pull, which is fine because I had already decided not to..

Not as big of a smoke ring as I would have liked.. I'm thinking with the leftovers I will slice thin and bring to temp in the oven with au jus (spelling?) for french Dips..

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Sep 20, 2009

• #3

Congratulations, Looks Great...

 

erain

Master of the Pit

OTBS Member

SMF Premier Member

Feb 2, 2008

2,678

30

cental minnesota

• Sep 20, 2009

• #4

good looking chuckie there!!! they are a great tasting hunk a meat to smoke!!!

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Sep 20, 2009

• #5

SWEET is just all that be said for that chuck. It looks great from here. I know thats not the last on your'll be smoking. Great Job Blackened.

 

irishteabear

Master of the Pit

OTBS Member

SMF Premier Member

Sep 22, 2008

4,185

14

Downingtown, PA

• Sep 20, 2009

• #6

Churckies are great aren't they? Nice job on that one!

 

patcap

Meat Mopper

Aug 11, 2009

157

10

Southwest Louisiana

• Sep 20, 2009

• #7

Looks fantastic!!!! I'm getting hungry!