Chuck roast

[lukenich18]

Sure I will spare the details... so my target temp was to be around 250. Although when I added charcoal my temp jumped up to 300. Which is fine this time because I needed this to be done earlier then later. The totally time it took to finish was roughly six hours. I really didn’t go off temp but wanted to go by probe tenderness. I used pecan which is one of my favs and I tried the meatheads big bad beef rub for the first time. I really liked this rub as you can see above I also used on a steak. Also I dry brined the night before with kosher salt.Although I didn’t have cayenne so I just used chili and ancho powder instead of either or. I didn’t wrap the chuckster because I love me some bark. I know you can probably get the meat more tender with wrapping, but trust me this thing was plenty tender. Things I would do different is cook at a lower temperature. I was in a rush today and even though the bark was good I believe it would’ve been better lower and slower. The other thing is I would’ve bought a bigger piece of meat... there was just not enough afterwards 😂😝🍽. I don’t see myself buying brisket anytime soon... this might be the best bang for your buck when it comes to beef. Next time it will be burnt ends ... thanks again for all the help today

[Ozzie]

Excellent. Thanks for that!

[JeffJ]

Congratulations - you did it! Based upon your descriptions and your pics that is a first-class low/slow chuck roast.

[lukenich18]

Thanks

[Steve R.]

Try Montreal steak seasoning sometime. On chuck roast it is a game changer.

[ColonialDawg]

Chuck roast is fantastic - dare I say it is on par with brisket point. Some say it’s better.

[DWCowles]

Looks good lukenich18

[fzxdoc]

Welcome to the chuckie club, lukenich18 . Nice job on that cook!

Although I love the flavor (and the fun of smoking) a brisket, chuckies are less expensive and just as versatile. Try taking the next one up to 208°F or so, faux cambroing for a few hours, and then pulling for some great Philly steak sammies. My family can't get enough of those. Plus as long as you're firing up the smoker for one chuckie, it's just as easy to throw another one or two on. Leftovers are awesome in chili, tacos, lasagna, etc.

Kathryn

[lukenich18]

fzxdoc that sounds good I will definitely have to try that... I have one in the fridge and I think I’m gonna smoke it Monday.... after that I want to to do chuck burnt ends

[lukenich18]

Thanks everyone