I forgot to take pictures early on. But, I mostly followed this process to smoke : Https://www.smoking-meat.com/january-19-2017-smoked-chuck-roast
I did it with a sweet rub and mustard. But, I put a little bit of worcestershire on before I used spicy brown mustard.
Here's the roast after it took 7 hours to reach 160 IT @ 225F.
I wrapped it in parchment paper and put it back in the smoker. This was a very long cook. I wonder if the paper actually acted as an insulator. At one point, I increased the smoker temperature to 250. After 16 hours, IT was 190. I set up the MES to cook for 2 more hours and fell asleep. When I pulled the roast in the morning, it had been resting for 3 hours in the smoker. I started pulling the roast apart when I remembered to take pictures again.
The bark turned out great and some parts of the meat had a smoke ring that went all the way to the center of the roast. I finished pulling the meat apart and put it away in a Tupperware type container until I could figure out how I wanted to serve it. After sampling some of the chuck, of course.
I decided to go with quesadillas. I still had a good amount of Oaxacan cheese in the refrigerator and a jar of unopened salsa. So, I just made up a batch of spicy pickled red onions.
When I was ready to eat, I grabbed a portion of pulled beef and chopped it up. Tossed it in the microwave in a covered but not sealed container for 20 seconds. Here's the quesadilla assembly :
Even though this cook took much longer than I was expecting, it was the best chuck roast I've done thus far. The quesadillas turned out great too.
Thanks WaterRat and SmokinVOLfan for the help when I was thawing it out!
I did it with a sweet rub and mustard. But, I put a little bit of worcestershire on before I used spicy brown mustard.
Here's the roast after it took 7 hours to reach 160 IT @ 225F.
I wrapped it in parchment paper and put it back in the smoker. This was a very long cook. I wonder if the paper actually acted as an insulator. At one point, I increased the smoker temperature to 250. After 16 hours, IT was 190. I set up the MES to cook for 2 more hours and fell asleep. When I pulled the roast in the morning, it had been resting for 3 hours in the smoker. I started pulling the roast apart when I remembered to take pictures again.
The bark turned out great and some parts of the meat had a smoke ring that went all the way to the center of the roast. I finished pulling the meat apart and put it away in a Tupperware type container until I could figure out how I wanted to serve it. After sampling some of the chuck, of course.
I decided to go with quesadillas. I still had a good amount of Oaxacan cheese in the refrigerator and a jar of unopened salsa. So, I just made up a batch of spicy pickled red onions.
When I was ready to eat, I grabbed a portion of pulled beef and chopped it up. Tossed it in the microwave in a covered but not sealed container for 20 seconds. Here's the quesadilla assembly :
Even though this cook took much longer than I was expecting, it was the best chuck roast I've done thus far. The quesadillas turned out great too.
Thanks WaterRat and SmokinVOLfan for the help when I was thawing it out!
