Smoked Chuck Roast on my new MES

Discussion in 'Beef' started by paaco1981, Feb 8, 2014.

  1. paaco1981

    paaco1981 Newbie

    Just got my new MES last week and decided to throw a cheaper piece of meat on there just to try it out. Came out better than I ever could have hoped for, thought I would share and maybe get some suggestions and tips as well if anyone has any. I'm pretty new to this.

    Smoked at 225-250 until my thermometer read 165. Used 75% Mesquite and 25% Hickory wood chips. Used a simple rub of salt, black pepper, and some grill mates smokehouse maple. At 165 I pulled it out, wrapped and dumped a mixture of a couple tablespoons of butter mixed with some brown sugar on top. Back in wrapped in foil to 195. Pulled out, cut into cubes, in a pan, threw a little bbq sauce on top and put it in for about another hour between 300-375. ( Gradually raised heat ) They came out a lot more tasty than I would have imagined a chuck roast would. A lot of that was thanks to reading through these forums to get ideas. Hope you guys enjoy the view. Sorry it's not the best pic, I took it with my phone.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like tasty burnt end Chuckies!

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