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Chuck Roast, Mushrooms w/Q-view


Meat Mopper
Joined Nov 15, 2010
Early Saturday morning I got a great deal on this bone-in chuck roast. It had been a while since I'd cooked one of these. I decided to pick one up along with a few cheddar bacon stuffed mushrooms for a meal later in the evening to go along with it.

Seasoned with mignonette pepper, salt, garlic flakes and a little bit of balti seasoning  with olive oil set to go:

About 4.5 hours later and having rested in a cooler foiled an additional 40 min.

This meat was outstanding it couldn't have been much better. Moist, tender and super flavorful.

Close up shot



Master of the Pit
OTBS Member
Joined Jun 21, 2009
WoW! Now you did it!  I am hungry!   Great smoke ring!

Be proud my man you did good!



Joined Jan 6, 2011
 WOW,  I haven't seen a bone in chuck roast in probably 15 years.  Man that looks good!


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Nice job on that chuckie, them mushrooms are looking pretty good also.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Nice job! Great smoke ring.


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jan 23, 2010
Nice looking chuckie.   We love them here, so many uses


Smoke Blower
Joined Jan 17, 2011
Great looking dinner!  The shrooms are a great touch.  Really looks tasty.  Impressive ring, too.


Meat Mopper
Joined Nov 15, 2010
Love some chuckie.  What temp did you cook to?

Dude, I foiled at 3.5 hours which was then about 155 deg. and then cooked with a touch less heat about another hour before putting them in the cooler for 40 min. I didn't add any liquid as it was dripping wet figuring it wasn't at all necessary. I'm not sure what the final temp was. Most the cooking temperature was 225-230 and then at the end 220-225. I had to run an errand so shortly after I got back I removed the roast. The way things were going, I would say in the range of 165-170 or a little more including the resting time. The only mistake I made was not saving that juice in the foil for making gravy or something later!

One thing I've been experimenting a little bit recently is foiling before meat gets to 160 deg. and backing off the heat just a little bit during the foiling time stretching that out some. With this roast I have to say it worked out really well for me. When I first put it in there the heat was at about 255 degrees out of  the gate and I backed off shortly thereafter to 225-230 within 15 min.

This was a "7-bone" chuck roast. 


Meat Mopper
Joined Nov 15, 2010
Did you smoke those schrooms too?
I smoked the mushrooms also. Some that I had picked up at one of the local groceries here they had made up. Put it in the cooker with a few more almond wood chunks while the roast was resting.
You can't beat that man's meat!  That going to be some fine eating.
This meat had a really great flavor. Hadn't had one this good in a long while. Thanks for the complement!


Master of the Pit
Joined Mar 31, 2010
man o man that is some great looking Q you have there.. chuckie here i come...

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