Chuck Roast perfection

[link]

I was making some Canadian bacon this weekend (that's in another post) and figured I should fill up the smoker so I got a chuck roast that needs to be cooked low and slow.
A little Salt, Pepper and Garlic Powder, apple pelets and away we go.

This went for about 7+ hours (while I was cleaning the garage) until it hit 145° IT.
Let this sit for a bit and sliced it up. Man, did this come out great.
Thanks for looking
Link

 

[kruizer]

Looks awesome. Do you need any help with that?

 

[link]

Thanks but it did not make it past the next morning (with a couple of eggs for breakfast).

 

[zippy12]

Nice chuckie!

 

[Jeff Wright]

Very nice looking smoke!

 

[motocrash]

MMM Where's the kaiser rolls and horseradish sauce:)

 

[jd76ers]

Looks fantastic, I think I am going to try this this weekend. What temp do you smoke this at? 250-275?

 

[gmc2003]

Looks like a really fine plate right there . I usually like to smoke chuckies to 205* for pulling, but that looks great.

Point for sure.

Chris

 

[link]

Looks fantastic, I think I am going to try this this weekend. What temp do you smoke this at? 250-275?

Thanks, I smoked this right about 250° until the IT hit 145°. However I was making Canadian Bacon and following Bears Steps so this started out pretty low and then I bumped the temp every hour.
Start - 150°
then 170°
then 190°
Once the CB was done I bumped the temp to 250° and let it finish.