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First Chuck Roast

post #1 of 7
Thread Starter 
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..

post #2 of 7
Thread Starter 
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..
post #3 of 7
Congratulations, Looks Great...
post #4 of 7
good looking chuckie there!!! they are a great tasting hunk a meat to smoke!!!PDT_Armataz_01_37.gif
post #5 of 7
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.
post #6 of 7
Churckies are great aren't they? Nice job on that one! PDT_Armataz_01_34.gif
post #7 of 7
Looks fantastic!!!! I'm getting hungry!
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