I did these a week ago, they came out great, now they were usda prime, so plenty of fat. I do a few hrs of max smoke in the MAK 225°, then put in a foil pan with beef broth and onion. When it hit 165-ish, wrapped in foil and upped the temp to 300°. Let it rest.
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FTR, I made the chili last night and the roast was resurrected! Diced it up, put it in my slow-cooker along with chili-making stuff, and let it go on low all day long. Thanks for the suggestion!Comment
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OK, gotta thank a bunch of you for comments on this thread.
Attjack Richard Chrz Dadof3Illinois GroceryBoy
I tackled this one again, and it was WILDLY better than the first.
I chose a much more marbled chuck than last time, although it was smaller at just barely 2 lbs. The kettle held at about 250F for 2 hrs with plenty of smoke to start. The water pan didn't run dry and I captured all the dripping in a separate pan. There wasn't a lot when I moved the roast into the pan at an internal temp of about 150. I added about 3/4 cup beef broth for braising liquid and tossed in the smoked poblanos, the covered the whole thing tight with foil. It hit 205 and probe tender in another two hours, when I moved it to the oven to hold for another 3 hrs at 190. When we were ready to eat, I touched the top with the broiler for just a minute to crisp up the bark.
The rub was Big Bad Beef rub form Meathead's book, but I swapped the white sugar for dark brown and added 1 T ground espresso and 1 t cinnamon. Very very good.
Damn. It was all I hoped it would be when I first saw Attjack's chuckie.
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