Smoked Chuck Roast for sammies and Qview!

[rp ribking]

Decided to try a chuck roast that I got from a friend. Smoked w/lump and hickory to an IT of 140*, cooked quicker than I thought it would, caught it just in time. Sliced on a slicer for some sammies. I got my inspiration from Al to do this. Taste's pretty good too.

 

[Bearcarver]

Looks Great from here!!!

How was it?

Was it tender?

I only ever did chuckies to 205˚ for pulling.

Bear

 

[rp ribking]

Looks Great from here!!!

How was it?

Was it tender?

I only ever did chuckies to 205˚ for pulling.

Bear

I only had a small piece, tender and tasty. I have smoked a lot of different foods today, need to save room for samples from everything. 

 

[boykjo]

looks delicious.................nice job....

 

[SmokinAl]

Looks good from here!

 

[scarbelly]

Great looking Chuckie -

 

[rp ribking]

Looks good from here!

Al, when you did your roast how did you get it to slice like you did.

Thanks RP 

 

[rp ribking]

Great looking Chuckie -

Thanks, Scar  It is tomorrow's lunch.

 

[tyotrain]

Nice looking Q you have there.. bet that was tasty

 

[raptor700]

nice chuckie, it looks very juicy

Thanks for sharing  

 

[virginiasmokesignal]

Great looking Chuckie, looks good enough to serve for Sunday Dinner!  Will have to try one of those soon.  You said it cooked quicker than you though, approximately how long did it take to get it up to the 140 degree mark?  Keep up the good work Rib King!

Your SMF Friend,

Barry 

 

[beer-b-q]

Great looking Chuckie you got there...

 

[Bearcarver]

Al, when you did your roast how did you get it to slice like you did.

Thanks RP 

You might want to PM Al, in case he misses this question.

I remember that Roast Beef he did, and all I remember is he put it in the fridge over night before slicing. I don't remember any freezer action.

Looked like some awesome sammy meat!

Bear

 

[SmokinAl]

Al, when you did your roast how did you get it to slice like you did.

Thanks RP 

I put it in the fridge overnight, then in the freezer for 30 min. When it started to warm up & wouldn't slice thin, I just put it back in the freezer for a few minutes. I had to stop slicing about 3 or 4 times to cool it down .
 

 

[rp ribking]

Great looking Chuckie, looks good enough to serve for Sunday Dinner!  Will have to try one of those soon.  You said it cooked quicker than you though, approximately how long did it take to get it up to the 140 degree mark?  Keep up the good work Rib King!

Your SMF Friend,

Barry 

Took around 2.5 hours, was a small roast.