Chucky

[joetee]

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.

 

[zippy12]

got some ring !! great looking smoked meat!

 

[chopsaw]

That's a load of beef . Looks great .

 

[joetee]

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.

 

[Brokenhandle]

Looks good! No asking where's the beef for you.

Ryan

 

[hardcookin]

That Looks great!
I usually pull my chucks, seeing that makes me want to smoke a couple.