Chuck Spencer Roast

[jtribout]

Had to break in the new big block today! tried something new on in the smoker. My wife had a Beef Chuck Spencer Roast in the house so why not!

I was really unsure after reading some of the post on how to do this puppy and I was never that fond of the Spencer Roast in the past when the wife cooked them in the oven. Tuff!!!!! So I tried this............

I used some Olive oil and put some steak salt on the meat

I seared the meat before I smoked it (Next time I won't) major debate over that and I don't think it's needed.

Smoked it for 3-hours or 140 degree's

Foiled the meat for 1-1 1/2 or 160 degree's (Medium)

Wrap in a towel for 2-hours

EAT!!!!!!!!!!!!!!!!!!!!

This was the best eats. My 10 year old can't stop eating and he is very tough to please. My wife can't believe it.

Don't be afraid to try something other than Ribs and Brisket!!!!

 

[bbq bubba]

Nice job!
Now next time, take it all the way to 200+ and shread it.....it'll blow you away!!

By imn88fan

 

[jtribout]

Do you sear bubba? I thought that was not needed?

 

[pineywoods]

Searing is some thing some people do and others don't. Some people swear by it and others swear at it.

Try it both ways and decide for yourself which you prefer

 

[sumosmoke]

Way to go, getting that new smoker broken in with some beef! Looks like you did everything right, although I'm anxious to hear why you didn't think you'd sear again ... it's a personal preference but just being curious.

Thanks for the qvue!!

 

[jtribout]

Thanks Laurel,

That's the first time I've seared meat. I've gone through all the post and have seen that searing doe's not keep the juices in any better than not searing. The benefit of searing comes from the crust. I seared the meat thinking it would hold the juice better? I also think now that if you sear the meat it may keep the smoke from getting in the meat? That's for another post.......

 

[bbq bubba]

Nope, no searing. Low n slow and Chuckies take alot longer than butts but well worth the wait!!