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.
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!!
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
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
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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