1st Bone in Chuck Roast - Qview

Discussion in 'Beef' started by jjrokkett, Jun 8, 2009.

  1. jjrokkett

    jjrokkett Meat Mopper

    Well I was cleaning out the chest freezer and happened on a chuck roast that I figured needed to be smoked! And since I got a lot of info from the SMF folks why not give it whirl?

    Here's the start...I think it was about 3-1/2 lbs. or so

    I kept it pretty simple - rubbed with montreal steak seasoning, salt, pepper.

    Into the smoker w/ drip pan with onions

    Foiled it at 164...then went to 205. Used mesquite took about 8-9 hours or so. (Had a temp. probe fail on this smoke which threw me for a loop) Spritzing every hour or so with rum and apple juice. The plateau came at 147 - and held there for a long time.

    Pulled great

    Put a little Head Country sauce on....

    Overall turned out good - I would put more ingredients on the rub next time.

    Thanks for checking out my 1st chuckie and to all the good info I got from the Forum!
  2. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Looks great, thanks for sharing
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Nice looking chuckie.
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking Chuck you got there.
  5. rivet

    rivet Master of the Pit OTBS Member

    Man o man, that was a nice looking chuck you had there! Beautiful execution on that sammie too....POINTS!
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job on your first of many chuckies. [​IMG]

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