Smoked Beef Chuck Roast w/foilboat

[emagdnim0701]

I finally had the liberty of trying the foil boat method on a nice piece of chuck roast. I grabbed this cut from the local Whole Foods and threw it on my offset. This smoked at 250 +-25 for 7.5 hours with an additional 1 hour rest. The meat came out great, though, I feel I might have included too much rub as the smoke ring is pretty dull for the amount of time it spent on the cooker (but the bark was delicious). The number one benefit of the foil boat is that I have full access to probing. I hate the mess of unraveling butcher paper/foiled wrapped food (could just be a pet peeve of mine). I feel like I make such a mess trying to probe wrapped meat.

Juices were emptied prior to photo, but the fat surely did render out. I poured out some of the juices during the cook so the sides could have some bark formation.

 

[kilo charlie]

Looks great to me! Don't put too much stock into a perfect smoke ring

 

[SmokinAl]

Looks real good to me, but wouldn’t a disposable aluminum pan worked just as well?
Al

 

[emagdnim0701]

Looks real good to me, but wouldn’t a disposable aluminum pan worked just as well?
Al

Very well could have (though I didn't think of this). This method was circulating for some time so I figured I'd give it a shot.

 

[Bearcarver]

Looks Great!!
I used to use foil, but had a couple get poked & lost the juices.
Went to Foil Pans & never looked back.
Nice Job!
Like.

Bear

 

[thirdeye]

Looks great, chucks need a little foil or pan time.

 

[smokerjim]

Looks good

 

[pushok2018]

Very nice looking chuck! Well done!

 

[SmokinEdge]

Looks delicious! That smoke ring is there enough for me. Those are so inconsistent anyway. Great job.