Goin for the Chuck Roast

Discussion in 'Beef' started by bworthy, Aug 4, 2014.

  1. bworthy

    bworthy Smoke Blower

    OK, so it's time to try my first chucky. It's on the Masterbuilt now, cruising around 240* F with some hickory and oak for the smokey goodness.

    About 3# rubbed down with SPOG. Plan to pull the beef so I will take it to 200* F or so IT.
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  3. bworthy

    bworthy Smoke Blower

    OK, so I got her done. It hit a bit of a stall, so I ended up wrapping in foil at about 165* IT and cranked up the smoker to about 275*. IT showing 210* on the Maverick after about 5 1/2 hours, so off it came to rest for awhile.
    Out of the foil and shredded. It was a bit tough to shred, seemed to have a lot of fat running through it. Maybe should have cooked and let it rest a little longer. But, the taste was spot on smokey, goodness!

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