Smoked Chuck Roast for sammies and Qview!

Discussion in 'Beef' started by rp ribking, Feb 13, 2011.

  1. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    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.[​IMG][​IMG][​IMG]

    [​IMG]
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here!!!

    How was it?

    Was it tender?

    I only ever did chuckies to 205˚ for pulling.

    Bear
     
  3. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    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. 
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks delicious.................nice job....
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good from here!
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking Chuckie -
     
  7. rp ribking

    rp ribking Smoking Fanatic OTBS Member


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

    Thanks RP 
     
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member


    Thanks, Scar  It is tomorrow's lunch.
     
  9. tyotrain

    tyotrain Master of the Pit

    Nice looking Q you have there.. bet that was tasty
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    nice chuckie, it looks very juicy

    Thanks for sharing   [​IMG]
     
  11. 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  [​IMG]
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking Chuckie you got there...
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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 .
     
     
  15. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Took around 2.5 hours, was a small roast.
     

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