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Hey y'all from Charlotte NC

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  • Starsky
    replied
    I've smoked a few chuck roasts. Generally purchased from the local store. I remove most of the hard fat because it doesn't break down easily. Smoke it until approx. 165 and then wrap with some beef broth until about 198 deg. I agree with HawkerXP. 205 seems a bit high but sometimes the probe test says different

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  • ofelles
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    Welcome from he California Delta.

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  • Starsky
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    Welcome from Illinois!

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  • tiewunon
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    Welcome aboard from Virginia Beach.

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  • RichieB
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    Welcome from Western Massachusetts.

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  • bbqLuv
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    greetings from NW Oregon

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  • mcook2201
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    Greetings and welcome from North Carolina; just up the road a bit from the Mooresville area.

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  • HawkerXP
    replied
    Welcome to the Pit! When I am going to chop / chunk my chuckie I'll pull a little earlier. 205* is more like pulling temp for pulled beef. Remember probe tender is our goal. Some hunks get there faster then others. Good luck and goood eating! Show us the results!!

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    Welcome from Pittsburgh, PA

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  • Donw
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    Welcome from Maryland. Your plan sounds solid.

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    Howdy from Houston! Welcome to The Pit!

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    Welcome to the Pit from Dallas!

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  • Sedgy
    started a topic Hey y'all from Charlotte NC

    Hey y'all from Charlotte NC

    Hi everyone,

    I live just outside of Charlotte NC. Cooking with a WSM. Looking forward to joining this community. Planning on smoking a chuck roast today's any tips. I salted it last night around 9pm. Gonna dry rub it an smoke it to 205 then chop and toss in sauce.

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