gonna try a chuck roast

[rlgiv]

Looking for something a little different. This week I want to smoke a chuck roast My plan for it is bulled beef sandwiches. Brisket style SPG at about 250 until it hits 205 and the probe slides in and out like butter with a water pan inside my pit.

I generally dont wrap or inject my briskets. Was hoping the above plan would work well for a chuck roast as well?

 

[kruizer]

Doing a chuckie for sammies sounds good.

 

[gmc2003]

Sounds like a plan that will work. I'll be doing one tomorrow weather permitting. I normally inject with beef broth and wrap to shorten the cooking time.

Good luck and let us know how it turns out.

Chris

 

[smokininidaho]

That's a good plan. I'm doing one myself today as Chuckies were on sale at the local market for $3.48 lb. I've done them a few different ways. My favorite is to smoke them to about 165 then put in foil pan with some beef broth, cover with foil and take to 202 degrees let it rest about 45 minutes and then ready for some nice beef sammies! Here's a pic, about 2.5" thick.

 

[zwiller]

You're plan is close to how I like to do mine. I pulled earlier and did the broth thing but it's not for me. Ends up like crock pot style. 205F and toothpick test is how I like them. No wrap for me but I have been really happy with injecting (water, phosphate, accent) as of late but have not done with a chuckie yet. Once you do a chuckie right once you will be doing them frequently.

 

[rlgiv]

Definitely keeping chuck on the menu. I pulled them and served with horseradish, Carmelized onions, on toasted onion bread.

 

[gmc2003]

Those look really good to me. Nice Job.

Point for sure.

Chris

 

[rlgiv]

Those look really good to me. Nice Job.

Point for sure.

Chris

Thanks, I should have included one of it after being pulled but we where to hungry to wait.

 

[gmc2003]

No problem, it happens to me all the time.

Chris