Chuckie & Beans

[bigbirdk]

MossyMo's excellent thread got my mouth watering to try a chuck roast, so I went at it today. Got a nice 3 pound and hit it with SPOG (salt, pepper, onion, and garlic as I learned last week!). Spiced last night, then in the smoker around 9:30 this morning. Let it rip at 230 degrees until around 3:30, when it hit 170 internal temp, then put some onion soup on for braise tp bring it to 200 for pull. Will advise :-) :

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• bigbirdk
• Mar 2, 2014

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• bigbirdk
• Mar 2, 2014

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• bigbirdk
• Mar 2, 2014

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• bigbirdk
• Mar 2, 2014

 

[disco]

Looking good. You will be eating well!

Disco

 

[bigbirdk]

The money shots. Maybe a little dry. Pulled it when it got to 200 IT, after about 9 hours. Quite tasty though!

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• bigbirdk
• Mar 3, 2014

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• bigbirdk
• Mar 3, 2014

 

[seenred]

That's a tasty looking chuckie!  One of our favorite smokes...nicely done!  

Red