Smoked chuck roast! French Dip sandwiches 🥪

[gmc2003]

If your pulling with your fingers. Pull it when you can comfortable handle the meat. If your pulling it with two forks then go for it right away, and don't worry about being a PITA. That's how we all learned.

 

[DieselTech]

So should I just let this chuck cool down covered in the pan to 165°f after getting probe tender?

Thanks.

 

[KBFlyer]

If you wrap it in a towel it would increase the IT some as it is still cooking. If it pulls easy just go for it when you take it out. If not towel cooler and let sit for a few hours. I Can't see why it would not be fork tender when just coming out at your IT your gunning for.

 

[DieselTech]

If you wrap it in a towel it would increase the IT some as it is still cooking. If it pulls easy just go for it when you take it out. If not towel cooler and let sit for a few hours. I Can't see why it would not be fork tender when just coming out at your IT your gunning for.

Ok thanks.

 

[DieselTech]

Im soo starving! Lmao this was supposed to be done at 6pm. Boy I really judged my start time wrong for a 3lb chuck roast.

 

[Redicans]

Im soo starving! Lmao this was supposed to be done at 6pm. Boy I really judged my start time wrong for a 3lb chuck roast.

Hahaha! I hear you. Chucks can take a while. I think the first one I did took like 8 hours plus. It was delicious though so it was worth it. I did a Mississippi style one time. Smoked it for 3 hours then into a cast iron dutch oven for a couple more and that definitely sped things up a bit. From other posts I have read they can be stubborn pieces of meat, Hahaha!

 

[DieselTech]

Hahaha! I hear you. Chucks can take a while. I think the first one I did took like 8 hours plus. It was delicious though so it was worth it. I did a Mississippi style one time. Smoked it for 3 hours then into a cast iron dutch oven for a couple more and that definitely sped things up a bit. From other posts I have read they can be stubborn pieces of meat, Hahaha!

Yeah I hear a lot people say it can be a hard piece of meat to work with. I'm definitely going to try Mississippi pot roast using your smoke/ Dutch oven technique.

 

[DieselTech]

Ok I got no fancy place setting like some of you all folk have.

But dang it! Here is my plate/money shot!!!

 

[JLinza]

Looks good, nice work

 

[Redicans]

Looks good to me! I would sit down for a plate of that!!

 

[DieselTech]

Looks good, nice work

Looks good to me! I would sit down for a plate of that!!

Yeah the Aus Ju sauce was just as good as the the smoked chuck. I can't believe how tasty it came out.

Thanks.

 

[Fueling Around]

Nice plate shot.
I do my pork cuts or chucks the same method no matter if in the pellet pooper or a kettle.
Take it to stall, foil cover in pan, and in the oven until probe tender. Once covered, all you need is heat, not smoke.

 

[smokerjim]

Looks excellant

 

[flatbroke]

Vittles look great. Nice work

 

[912smoker]

Finish line and checkered flag.
Good looking sammich and worth the wait!

Keith

 

[JLeonard]

Ok I got no fancy place setting like some of you all folk have.

But dang it! Here is my plate/money shot!!!View attachment 697937

When it looks that darn good you dont need fancy plating! You get an A+ on that one DT!

Jim

 

[Buckeyedude]

SMASH!

 

[texomakid]

Yes sir! Well done