- Jan 14, 2021
- 156
- 183
Many thanks to those that have come before me. Smoked my first chuck roast today and searched the site for tips on temps, time, and if/when to wrap. This is my go to strategy for almost every cook as the wealth of information here is immense, and I'm basically still a newb.
Got a 4 lb prime chuck roast from Costco and coated it with kosher salt and Memphis Dust and let it sit overnight. Next morning, fired up the MB Gravity 800 to 250 F using Cowboy lump charcoal with mesquite chunks mixed in. On goes the chuckie:
After 6 hours in the smoke, though this pic is a little deceiving, as it was in fill sun. I swear the bark was darker:
Then put the roast in a covered pan with 2 cups of beef broth and a chopped onion (forgot the pics), and back on the smoker for about 3 more hours. Started checking for tenderness at 195 F, probed nicely at 203 F, so pulled it and placed the whole pan in a warmed oven for a couple of hours.
Cut a slice to show the smoke ring:
Pulled into large chunks:
Plated up on a bed of cheese grits, with grilled zucchini, sliced tomatoes and some pickled jalapenos:
Turned out great. Grilled zucchini was also tossed with Memphis Dust and the sweetness in the rub added great flavor. Best bite of the night, though, was equal parts beef and grits with a jalapeno ring to add tang/kick.
And of course, Henry gets his bite:
However, maybe he shouldn't since he ate almost 2 oz of shredded cheddar off kitchen counter while I ran out to tend the grill.
Still a good boy, though.
Thanks for looking.
Bird
Got a 4 lb prime chuck roast from Costco and coated it with kosher salt and Memphis Dust and let it sit overnight. Next morning, fired up the MB Gravity 800 to 250 F using Cowboy lump charcoal with mesquite chunks mixed in. On goes the chuckie:
After 6 hours in the smoke, though this pic is a little deceiving, as it was in fill sun. I swear the bark was darker:
Then put the roast in a covered pan with 2 cups of beef broth and a chopped onion (forgot the pics), and back on the smoker for about 3 more hours. Started checking for tenderness at 195 F, probed nicely at 203 F, so pulled it and placed the whole pan in a warmed oven for a couple of hours.
Cut a slice to show the smoke ring:
Pulled into large chunks:
Plated up on a bed of cheese grits, with grilled zucchini, sliced tomatoes and some pickled jalapenos:
Turned out great. Grilled zucchini was also tossed with Memphis Dust and the sweetness in the rub added great flavor. Best bite of the night, though, was equal parts beef and grits with a jalapeno ring to add tang/kick.
And of course, Henry gets his bite:
However, maybe he shouldn't since he ate almost 2 oz of shredded cheddar off kitchen counter while I ran out to tend the grill.
Still a good boy, though.
Thanks for looking.
Bird
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