1st Chucks off the TMLE!

Discussion in 'Beef' started by smokeymoake, Nov 9, 2014.

  1. smokeymoake

    smokeymoake Meat Mopper

    Got a couple real nice chuck roasts and wanted to give them a go on the smoker.

    Plan is to pull them when done. We shall see.

    A cool 35 but nice morning here in Buffalo. Blue sky's and no wind.

    Fired up with Malis lump and hickory.

    Rubbed up and on the grate at 8:15. Plan on foiling at 150 internal.

    Looking forward to hopefully a Bills win against KC! And the Brazilian Grand Prix!

    I'll report back at 150 when I wrap these.
  2. It should be good. Keep the pics coming.

    Happy smoken.

  3. smokeymoake

    smokeymoake Meat Mopper

    Been on almost 3hrs internal up to 140. Added fuel. Wanted to open lid but will wait until I foil.

  4. You better not open that door or [​IMG]!

    Happy smoken.

  5. smokeymoake

    smokeymoake Meat Mopper

    Ok here they are. Been on 3 1/2 hrs. Up to 150.

    There was a little dangley piece on the end of one that I tore off and ate. Tasted really good but it was just a tiny smidge.

    I'll be bringing these up to 200 ish and give them a poke.

    Came up to 205 in 2 more hours. Poked effortlessly in several places. Another layer of foil and in the cooler for a nap.

    I will relinquish pictures after napping and we will see how it shreds.
    Last edited: Nov 9, 2014
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice Smoke!
  7. smokeymoake

    smokeymoake Meat Mopper

    It's all done. So like 5 1/2 hrs and an hour nap.

    Shredded effortlessly.

    Very moist and flavorful!

    Less time than expected. A nice easy cook. Taste great!

  8. Very nice. The smoke ring looks great. 

    Happy smoken.

  9. fowldarr

    fowldarr Smoke Blower

    That looks great.  I have never done a chuck roast before, I might have to try that.
  10. b-one

    b-one Smoking Guru OTBS Member

    Looks great, nice ring congrats!
  11. one eyed jack

    one eyed jack Master of the Pit

    Great looking pulled shot.  [​IMG]   I really like doing chucky's. 
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    OK , Jack. Fess - up , you opened the lid , right [​IMG]  . As explained , you get the 'BOX' .[​IMG]

    Actually that looks marvelous , and even looked juicy after the pull. [​IMG]

    Thanks for the look. . .
  13. I am so sure the lid was opened Jack should be in the [​IMG]  While we eat it all [​IMG]  [​IMG]

    Happy smoken.

  14. smokeymoake

    smokeymoake Meat Mopper

    Just to get the record straight. I did not open the lid. I did in fact take my dog to the dog park for about an hour before the Bills game, and I suppose one of these fellows could have shown up and opened the lid!

    I will say the Chucks came out really good, super moist and delicious!
  15. one eyed jack

    one eyed jack Master of the Pit

    Did you add any liquid when you foiled at 150*?  Just curious.  I usually use a foil pan and add some Apple juice to the pan and cover with foil.
  16. smokeymoake

    smokeymoake Meat Mopper

    No, just tight wrapped them. Brought them up to 205 then into the cooler for an hour or so. Juicy as can be.
  17. one eyed jack

    one eyed jack Master of the Pit

    Thanks for the comeback.  [​IMG]

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