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Sunday afternoon chuckies on the WSM

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    Sunday afternoon chuckies on the WSM

    Been talking about putting some chuck roasts on the cooker for some time now and finally did it. About 5.5 pounds of roasts, some Montreal Steak seasoning and the WSM running steady at 235. I put the roasts in an aluminum pan for the last hour or so, jacked the temp to 275 and pulled at 201 internal.

    They could have gone a little longer but were mostly excellent!

    Click image for larger version

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    About three hours in. If you're wondering about the over thermometer,
    I was having trouble with the Redi-Chek and threw it on for backup. I
    just had to run the probe a little differently under the hood and then it
    was good.
    Click image for larger version

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    After cooking in the pan. Delicious juices...
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    A smoke ring worthy of display:
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    Corn on the cob with smoked salt:
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    A fun day!!

    Poor man's brisket! I've been meaning to do that same thing, looks excellent! All I've ever ended up doing was pulled beef...but as good as it was I haven't gotten back to trying a PMB.

    GREAT job on posting your pics, Iron! Your smoke ring picture looks like it belongs in a cook book, SUPER job!


      WOW! I could so get into that! WTG


        Thanks, guys! Huskee, I was leaning towards pulling it but the wife prefers it sliced. A happy wife is a happy home! (Hmmm, maybe that should go on the quotes thread.)


        • Huskee
          Huskee commented
          Editing a comment
          That's right my man, you need her supporting your hobby!

        You inspired me IQ. Grabed a sweet little 3+ pounder today. I cant wait to try this.


          I missed this one. Awesome cook!

          Click image for larger version

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