Chuck / Pot roast w/Q-View

Discussion in 'Beef' started by domapoi, Jun 7, 2011.

  1. domapoi

    domapoi Smoke Blower

    First, please excuse the picture quality of these photos. I was working with my left/wet hand and taking pictures with my right/dry hand using an iPhone (I know, no excuse but all I got).

    Bought a couple of Chucks at the local store. First thing I did was run my tenderizer all around the roasts


    Then I covered them with some regular mustard


    Next, because I love garlic and the rub (IMHO) doesn't have enough, I coated it well with some Garlic Powder.


    Then for that really good pepper taste I covered it with the Grill Masters Montreal Steak rub.


    I then put it in the MES set to 225° F and used some Mesquite chips dry.

    Smoked for the first 4 hours and then continued in smoker without chips for

    the last 2 hours until it reached 145° F. This is what I ended up with. It has a

    slight mustard taste with a strong (and wonderful ) garlic and pepper taste

    with the hint of Mesquite smoke flavor.


    I know I should have included a picture of them sliced but they didn't last long with all

    the people I had over that day. They was one large one and one medium one and they

    disappeared faster than I thought. I almost didn't get any by the time I came back in

    from shutting down the smoker and retrieving the temp. probe. Maybe next time I should

    just worry about the smoker and probe AFTER I get a sliced pic. and eat!

    Thanks for looking, Scott
  2. Sounds good man, I'm a garlic nut too.. How did you serve them?

  3. raptor700

    raptor700 Master of the Pit OTBS Member

    They look good Scott,

    The sliced pic would have been nice

    Thanks for sharing  [​IMG]
  4. domapoi

    domapoi Smoke Blower

    [quote name="smokinstevo27" url="/forum/thread/107402/chuck-pot-roast-w-q-view#post_642912"]
    Sounds good man, I'm a garlic nut too.. How did you serve them?


    Served with some home made macaroni salad, baked beans, home made coleslaw and some Hawian bread mini-muffins

  5. ohhh some King's Hawaiian bread.  that would make some awesome mini sammich's!!  [​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks real good Scott, but it sounds like you didn't hit the 140 mark in 4 hours, but I guess everything turned out ok.
  7. domapoi

    domapoi Smoke Blower

    No it didn't reach the 140°  mark in 4 hours but it did reach the 135°  mark in that time which is the new recommendations set which is 41° to 135° within 4 hours. Then it got stuck at the 140° mark for quite some time before it finally started moving  up again to reach the 145°  I was waiting for.

  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks good  it will do a good  meal

  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    we have been deprived Rap................


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