Chucky Roast today

[nomad_archer]

In preparation for doing a brisket next weekend I used a 3.5lb chuck roast as an experiment on technique and seasoning. I only underestimated the cook time by 3 hours. My wife said her pieces near the ends were a little dry. That may have been because I tried to ride out the stall but gave up after 2 hours stuck between 154 and 165. After wrapping I took it to and It of 195.

I also threw some chicken legs on.

 

[chopsaw]

Looks good . I've done 4 chucks , and they all went to 210 before they were tender . What did you cook them on ?

 

[nomad_archer]

Looks good . I've done 4 chucks , and they all went to 210 before they were tender . What did you cook them on ?

Cooked on a wsm at 225. The middle of the roast was melt in your mouth tender. I did let the meat rest for 20 minutes wrapped in foil.

 

[SmokinVOLfan]

Looks great and beautiful smoke ring!

 

[6GRILLZNTN]

Looks good from here. Good job!

Dave

 

[Smokin' in AZ]

Nice job on the chucky!

Like!

I did the same thing a few weeks back to get ready for my brisket cook. Worked out fine.

Luck next weekend. I am assuming the brisket is for the big game?

John

 

[nomad_archer]

Nice job on the chucky!

Like!

I did the same thing a few weeks back to get ready for my brisket cook. Worked out fine.

Luck next weekend. I am assuming the brisket is for the big game?

John

The brisket is just because. Although I forgot next weekend is the big game. My team didn't have a chance to get into the playoffs this year so I haven't been following too closely.