A couple a Chuck Roasts overnight on the Kettle

[Georgia rookie 903]

heyhow did those roast taste the color looked good.. roast is one of my favorites to cook in a dutch oven

[Pirate Scott]

It was Good, cook two Plenty of Leftovers. Never tried it in the Dutch Oven, sounds good.

[Pirate Scott]

14 hour overnight cook. No Major Hiccups, up a couple times for Hot Alarm. I would start Later next time, but it all worked out. I kept the Chuck Warm in a Cooler with a Steam pot. We had Sliced Chuck with Cherry Bourbon Ghost Pepper Sauce, Smashed Taters with Smoked Garlic &Ghost Pepper Salt, Zucchini Lasagna, Chef Salad. The Cherry Bourbon Ghost Pepper Sauce was Delicious.

[troymeister]

Nice!! I have yet to do a chuckie.

[Pirate Scott]

Easy cook, inexpensive too!

[Steve B]

Beautiful. That bark looks amazing.
Did you slice up both chuckies or pull one??
love using pulled chuckies for cheesesteaks.

[Pirate Scott]

One is almost gone, the other one is in the fridge waiting for it’s orders. I think I want to do Chili gotta see how ambitious I am tomorrow.

[Georgia rookie 903]

great pic's man. that sauce looks good too, great taste less money always a good combo

[Pirate Scott]

Thanks!

[HouseHomey]

Wow! That looks like you could have easily pulled it. Impressive my friend. Cha- Ching!!!! Money!

[Pirate Scott]

Yep, the second one will.

[kmhfive]

Great results! Love the bark.

[Pirate Scott]

Thanks, the Bark was thick. Very Tasty.

[DWCowles]

Beautiful!

[Pirate Scott]

Thanks DW.

[Mr. Bones]

Great post an' pics, looks delicious!!!

[Pirate Scott]

Thanks Bones

[Jon Solberg]

Great cook man!

[Pirate Scott]

Thanks Jon

[JCGrill]

Nice! I'll be following in your footsteps next weekend, as we have the annual chili cookoff at work the following week.

I think you started at a fine time, easy to get delayed. I did an overnight cook recently on brisket, started at 12 am, and it was on the smoker 16 hours. For a 6 pm dinner I only got 2 hours in the cooler. Turned out fine, but I would have taken 2 more hours if I had them.

Great cook, you have me excited.

[Pirate Scott]

Yah, I can keep it warm but you can’t get it cooked any faster. Good luck on your cook off!

[SoCalTim]

I looked but didn't see what the Chuck's weighed pre-cook?

[Pirate Scott]

3.5 ish each. They sell them as 2 cryopacks.

[jerrybell]

Great looking roast. I haven't done one on the smoker yet but I got some good ideas for how to serve it from this posting. That Corelle pattern holds some nostalgia for me. My mom had the same one. Thanks for sharing Pirate Scott.

[Pirate Scott]

Thank you and Your welcome, thanks for tuning in.

[PJBowmaster]

Nice Job! I like to slice mine too and serve it like brisket. Very nice looking meal!!

[Pirate Scott]

@Mr.Bones, I have only taken it to 203ish never lower. The one I did in the spring was a little more moist when I sliced it but I crutched it in the oven.

[Mr. Bones]

Thanks Pirate Scott good sir! Good to know, I've only pulled my chuckies, thus far.
Hopefully, PJBowmaster will weigh in here, as well...
Yeah, I'm like a lot Johnny Five!!!

[PJBowmaster]

Mr. Bones I've been taking mine above 200 until probe tender. It might slice a little nicer at 195 degrees. But I have not tried that...

[SoCalTim]

So, I have a question that's open to anyone. I plan on doing this cook this weekend. Been doing some research. BabyBack Maniac did a video on this same exact cook - here's the thing, he did a 4 lb Chuck roast that was done in 6 hrs. @250 degrees.

That can't be right?

[Pirate Scott]

SoCalTim I have not done one that fast. Maybe I am cooking cooler than I think? 250 is where my Kettle usually runs. Did he crutch it? I know mine had a long stall. I am sure some of the Pros will have more info.

[DeusDingo]

crutching it takes a lot of the time out