First try at smoked chuck roast

[nascott]

Well, it's June and I don't feel like a crockpot meal, so I figured I would give a smoked chuck roast a shot on the Weber Smoky Mountain

3.25 lbs to start...

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• nascott
• Jun 3, 2017

Covered it with Spice Hunter Grill Shakers Steak seasoning blend.

Set out for a slow smoke at 200 to 220 with Apple chunks smoking away in the charcoal and after 3 hours here's what it looks like, up to 145 degrees IT

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• nascott
• Jun 3, 2017

I am going to put the heat up a bit for an hour before wrapping it in a pan with some beef stock to get it up to 185/190 and leave me some gravy.

If any suggestions, feel free to offer!

Happy smoking!

 

[b-one]

Are you slicing or pulling the meat?

 

[nascott]

I decided to slice it...

Here it is before I out it in the bath... At 155

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• nascott
• Jun 3, 2017

After an hour at 225, it got right to 190 and I sliced it like a brisket

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• nascott
• Jun 3, 2017

Great beef flavor!

And here's the au jus setting...

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• nascott
• Jun 3, 2017

I will definitely do this again!

 

[b-one]

I prefer pulled but I love sammiches. That looks great!

 

[SmokinAl]

I agree that looks great!

I usually pull mine too, for beef BBQ sammies!

Al

 

[sauced]

Looks great!! I like them both ways and also I do burnt ends with a chuck roast.