Chuck roast yesterday

[EdP]

I haven’t had time to run my smoker as often as I’d like lately, but put a 4lb chuck on yesterday.

SPOG with some paprika, cooked at 270 with oak and mesquite.

That pic below is at 165 it, took it off at about 205.

It was on the smoker for about 10 hours.

 

[flatbroke]

Wow nice job

 

[Winterrider]

Looks delicious, nice work.

 

[chopsaw]

Exactly , that looks awesome .

 

[JLeonard]

Looks good. Plate me!

 

[BrianGSDTexoma]

Looks awesome! Don't get much better than that.

 

[Steve H]

Very nice!

 

[Brokenhandle]

Looks tasty! Good eating for sure

Ryan

 

[SmokinVOLfan]

Very nice! I love smoked pulled beef sandwiches. And great price on that chuck too!

 

[bbqbrett]

Looks mighty good to me.

 

[smokin peachey]

Looks great

 

[Sowsage]

Yum! Its been a while since ive done a chuckie! May be on next weeks menu! Yours looks fantastic!

 

[boykjo]

Nice Chuckie!

Boykjo

 

[SmokinAl]

Looks fantastic!
I haven’t been smoking as much lately either.
Guess it’s cause of the virus, kinda has me in a down mood.But today I have a chicken spinning on the roti on my SM attachment for the Weber .
It sure smells good!
Al

 

[EdP]

Thanks for all the compliments, I learned it all here.

Last night the bark around the edges was a little dry and hard, and I was thinking maybe foil would be better than double paper wrapping.

After it sitting in the fridge overnight and reheated today, the bark is super moist and tasty.

Here’s lunch today, and tomorrow. I may make some chili with the end of it,