Rotisserie Smoked Chuck Roast - French Dip

[pasteelerfan]

I just recently got into the rotisserie scene on the cheap with a thrift store Charmglow rotisserie ($15) and a 55 gallon drum ($12). A friend and I modified a cutout of the drum to work with my 22" Weber kettle and now just doing some test runs. This is my first time doing beef, so I chose a cheap 3lb chuck roast. The rub was a simple steak and chop with salt, pepper, onion powder, and garlic powder. I used apple wood chips because it's all I had and didn't feel like running to the store! It went 4 hours at 220-260 temp and I pulled it at 175 internal temp and wrapped in foil. Ended up with a great bark and smoke ring and a tender juicy center at well done.







French Dip

Thanks for looking!

 

[sauced]

Looks delicious!! I have never tried a chuck on the rotisserie before, but you sandwich looks like the real deal. Nice job!