Chuck Roast with Q view

[trevorh]

ChuckRoast1.jpg

• trevorh
• Aug 18, 2014

Chuck Roast.jpg

• trevorh
• Aug 18, 2014

5.2 pound chuck. Put on at 1:30 PST. Rub down basic. Salt. Pepper. Garlic powder. Chili Powder. Worcestershire sauce for a little moisture.

GMG pellet. 275 degrees. Trying to get Q view to work from my iPhone....standby

Finally got pics to upload....see post below

:yahoo:

 

[themule69]

Looks good so far.

Happy smoken.

David

 

[reinhard]

Man that sure is a fine looking piece of meat there.  Don't see many 7 bone chuck roasts around here anymore.  I'm sure that roast will be awesome!!  Reinhard

 

[trevorh]

image.jpg

• trevorh
• Aug 18, 2014

So I pulled the bare roast from the rack at around 165 IT. I panned it and added beef stock and some more Worchestershire sauce. Foiled and stuck the probe in. It's 196 here in this pic. I'll pull it at 203 and let it rest for about an hour.

 

[themule69]

That looks so good. keep the pics coming.

Happy smoken.

David

 

[trevorh]

Final product

image.jpg

• trevorh
• Aug 18, 2014

 

[themule69]

I would take a big plate of that! nice color.

Happy smoken.

David

 

[addertooth]

What was the toughness/texture like? How moist did it end up being? Nice smoke ring.

 

[trevorh]

They come out really good. The texture varies. Some of it can be really moist like brisket point and some of it can be a little bit more dense like brisket flat. I pulled this Chucky at 204°. It wouldn't pull. So, I know that internal temperature can vary when considering doneness, but next time I might take it all the way to 210°. These roasts have amazing beef flavor

 

[heubrewer]

..."These roasts have amazing beef flavor"

to that

 

[oldschoolbbq]

Those loo 'Marvelous'

Keep doing what you're doing

Have fun and . . .

 

[seenred]

Very tasty looking chuckie...nicely done! Thumbs Up

Red