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Chucky

joetee

Fire Starter
SMF Premier Member
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Joined May 25, 2017
I smoked a Chuck roast Saturday.
Actually 4. LOL
Dry brined over night with Coshire salt and Big Bad Beef Rub.
225° for 5 1/5 hours total cook time. Wrapped in foil at about 156° IT. Pulled it out at 180° IT because I want to slice it. It remained so moist for the whole cook so I didn't have to spritz at all.
It came out amazing.

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chopsaw

Legendary Pitmaster
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Joined Dec 14, 2013
That's a load of beef . Looks great .
 

joetee

Fire Starter
SMF Premier Member
63
37
Joined May 25, 2017
That's a load of beef . Looks great .
Well I went for a brisket but they didn't have any except for flats. So I bought the 4 Chuck's. They came out perfect for me anyway. I like my meat sliced.
I cut my own wood chunks from my splits I have for when my LSG finally arrives in Dec. Chucks are pretty close to briskets except a while lot faster in the cook.
 

hardcookin

Master of the Pit
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Joined Aug 13, 2015
That Looks great!
I usually pull my chucks, seeing that makes me want to smoke a couple.
 

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