Time for another Chuck Roast on the WK

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CoolbreezeBBQ

Meat Mopper
Original poster
May 1, 2020
252
339
About a 2.5 lber, dry brined 24 hours with coarse Kosher salt. Rubbed with SPOG&paprika. Using hickory chunks on Weber Kettle indirect with one charcoal basket. See what happens.
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IT at 140 an hour and a half into cook. Gonna foil with a little beef broth and Worcestershire at around 160 or stall. Then pull around 190-200. Hoping to slice rather than pull/shred.
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In for the finish. Looking good so far. I’ll probably do a few chuckies this weekend. Grabbed a few @ $3.99,a lbs. cheapest it’s been in awhile.
 
Nice Job, Cool Breeze!!
Good looking hunk of Chuck---Almost looks like "Prime".
And you did a Great Job on it.
Shame they don't last longer than they do!!
Like.

Bear
 
chuck roast was a pleasant surprise when I started smoking :emoji_relaxed:

I assumed all I'd do was ribs/briskets/pork shoulders, and finding a packer brisket locally wasn't easy for a few years.
 
Nice Job, Cool Breeze!!
Good looking hunk of Chuck---Almost looks like "Prime".
And you did a Great Job on it.
Shame they don't last longer than they do!!
Like.

Bear
Thank you. Yeah, next time I might do two of them
 
Thank you, just some boiled redskins and onions mashed up with butter, milk, and seasonings.
 
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