Smoking my first Chuck Roast today!

[mb396]

 I am smoking my first chuck roast today.. I'm a little late getting my post up.

The cut is not the normal quality of meat. I have a cattle farmer in the family in which I split a third of a black Angus with three others annually. These animals are pasture and hay fed with only the required medicines to go to auction. So as you can imagine they are tender and have a great quality to them.

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• mb396
• Aug 12, 2012

I forgot to take a picture of the meat prior to the rub. I applied my own blend last night and let it ride in the fridge till this morning.

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• mb396
• Aug 12, 2012

Chef Jimmy's Smokey Au Juis.

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• mb396
• Aug 12, 2012

In the smoker ready to go.

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• mb396
• Aug 12, 2012

After the first hour added the fluid to the Au Juis pan.

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• mb396
• Aug 12, 2012

This pictue is a little squatty because I took it sidways and rotated it on the computer. Was suppose to show my TBS.

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• mb396
• Aug 12, 2012

So Got a late start this morning and the summer florida weather is getting ready to show it normal afternoon rain. The radar shows some rain coming so just in case I move out of the screen porch to the yard under the cnaopy.

I'm at 135 dgrees right now and will post more when I make my next step.

 

[bomftdrum]

Looks good, can't wait to see it done. I know what you mean by the weather. Here in chobee it has been raining off and on all day.

 

[mb396]

I'm in Port St. Lucie so it took a bit to get here. However it just sprinkled so I left the smoker alone. This is taking a little longer than I thought. Only at 150F. I think this is gonna be dinner for tomorrow night. It's after 5pm and I feel like there is still a way to go.

 

[mb396]

chuck 001.JPG

• mb396
• Aug 12, 2012

I took off my au juis. I was concerned about it getting too smokey.

chuck 002.JPG

• mb396
• Aug 12, 2012

So I guess I am learning as I go. This thing has been on the smoker for 6 1/2 hours @ 250F and was only at 150F. I moved my thermo probe to a couple different places to see that it was right at 170F in other places. So I foiled with apple juice and put it back on.

 

[bomftdrum]

Looks awesome.

 

[flash]

Very nice. You gonna pull it?

 

[mb396]

Yep. Gonna pull it

 

[mb396]

chuckie 001.JPG

• mb396
• Aug 12, 2012

After a couple hours in a cooler. The bones just slipped out when i tried to pick it up by one.

chuckie 003.JPG

• mb396
• Aug 12, 2012

Finished product. Unfortunately it is now 9:30pm and we ate around 6pm. We tried a few pieces and I was pleasantly pleased with the results. The wife wants me to wait until she comes home from work and have it for dinner. I might need sammie for lunch tomorrow since I'm off.

9 hours on the smoker and a couple in the cooler. Pulled very easy. 

What did I learn? Start earlier! I was expecting about 1.5 hours per pound. This was a 4.2 lbs roast, so I expected around 6 hours. Take temps in a couple places. I think I was in a strip of fat on my original probe placement. All in all I'm happy with the results.

 

[bomftdrum]

Learning is half the fun. I learned the start early lesson the hard way. Now I try to give myself a two hour window just in case. Looks good and I bet it tasted delicious.

 

[flash]

chuckie 001.JPG

• mb396
• Aug 12, 2012

After a couple hours in a cooler. The bones just slipped out when i tried to pick it up by one.

chuckie 003.JPG

• mb396
• Aug 12, 2012

Finished product. Unfortunately it is now 9:30pm and we ate around 6pm. We tried a few pieces and I was pleasantly pleased with the results. The wife wants me to wait until she comes home from work and have it for dinner. I might need sammie for lunch tomorrow since I'm off.

9 hours on the smoker and a couple in the cooler. Pulled very easy. 

What did I learn? Start earlier! I was expecting about 1.5 hours per pound. This was a 4.2 lbs roast, so I expected around 6 hours. Take temps in a couple places. I think I was in a strip of fat on my original probe placement. All in all I'm happy with the results.

That's a 7 bone chuck. Surprised it took that long. What were the smoker temps and did you wrap it in foil?  If you do wrap them, say at 170º internal, crank the heat up to 285º or so and you'll get done quicker. Can't remember the weight, but it was a thick cut and at 250º it took just over 6 hours. Of course all smokers are different.

 

[mb396]

Sorry flash, been busy. I had a temp around 240 and did foil. Next time I will crank the heat a bit. My great wife just me a maverick duel probe unit so I will have more control next smoke.

 

[bluebombersfan]

How did the Au jus turn out??

 

[mb396]

The Au Juis was good. Chef Jimmy has wine in the recipie but I left it out. Never been a wine fan, but I think the next time I will add it to see the difference.