First Chuck Roast

[r2 builders]

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• r2 builders
• Feb 17, 2017

Going to try a Chuck Roast this weekend.
Will be following Bear's step by step instructions.
Will post pics along the way.

r2

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• r2 builders
• Feb 17, 2017

 

[dirtsailor2003]

Should be tasty!

 

[r2 builders]

Let's hope so!

 

[ab canuck]

I'm in, always interested in new stuff to me....

 

[dukeburger]

 

[SmokinAl]

OK, I'm in too!

Al

 

[ptcruiserguy]

 

[crankybuzzard]

Love some smoked chuck!

Watching.

 

[r2 builders]

Cherry wood chunks on at 8:15am.
It's 50 degrees and rainy here in So. Cal.

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• r2 builders
• Feb 18, 2017

 

[bellaru]

I'm in

 

[r2 builders]

Chuck in the chamber 9:15. Chamber temperature 214.

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• r2 builders
• Feb 18, 2017

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• r2 builders
• Feb 18, 2017

 

[ab canuck]

And it starts........

 

[r2 builders]

At the 3 hour Mark.
IT 148 degrees. Chamber temperature 222 degrees.
Spitzed with a blend of WS sauce, Apple cider and rum.

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• r2 builders
• Feb 18, 2017

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• r2 builders
• Feb 18, 2017

 

[ab canuck]

I like the spritz combo, sounds good.....  well maybe I might have partook in the rum part......

 

[dukeburger]

 

[r2 builders]

TBH there was more rum in my belly than the spritzer.

 

[r2 builders]

6 hour mark It 161 degrees Chamber temperature 236 degrees.

Hit it with spritzer again.

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• r2 builders
• Feb 18, 2017

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• r2 builders
• Feb 18, 2017

 

[ab canuck]

What temp are you taking your chuck to? 

 

[SmokyMose]

Are you thinking about foiling it? A chuckie can dry out if you're not careful...

 

[r2 builders]

As you said,
Pulled meat out at 166 and double wrapped in foil. Added to the package a mix of Apple Cider, WS Sauce, BBQ Sauce (homemade) and Rum.
Back in the chamber.

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• r2 builders
• Feb 18, 2017