Four pound chuck roast

[ribeyeguy]

Picture #1 taken at the 4 hour mark. The meats reading an internal temp of 160.





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[DWCowles]

Looking good

[ribeyeguy]

And I'm officially in a stall. The internal temperature hasn't gone up a degree in the last hour, in fact it's dropped from 160 down to 158. This kind of sucks because normally the meat stall coincides with my stall, we both take a nap at the same time. Not today though, chuckie is a good hour or two ahead of me. Hopefully it'll hit another one at around 190 so we can both take a nap.

[Jerod Broussard]

Sure that's not a round steak? Looks pretty, well, round.

[ribeyeguy]

Sure that's not a round steak? Looks pretty, well, round.

Definitely a chuck roast. I picked it out of the butchers display case just because of how uniform it was, almost perfectly round and 3" thick. The only thing that concerns me a bit is the amount of fat it had in it, it was on the lean side.

[Jerod Broussard]

Waaaaaaaay too thick to be a round steak, actually more round than the actual round steaks I have in the freezer.

[ribeyeguy]

Unless it's six of them all mashed together?

[Jerod Broussard]

Nah, they just come from the round.

[ribeyeguy]

Just over nine hours into it and I had to wrap it, been sitting at the 190 to 192 mark for over an hour. I'd like to get it up to the 200 degree range, let it cook there for an hour or so and then put it in the cooler for another hour.

This is starting to try my patience though, more and more it's to looking like today's cook might wind up being Sunday's meal while watching the Bears get the snot beaten out of them by the Seahawks.

[DWCowles]

Take it to 207-210

[ribeyeguy]

I got it up to 206 and let it sit there on the smoker for about 45 minutes. It's now sitting in a cooler wrapped in the original smoker foil and I wrapped a towel around it. I'm going to try to wait at least an hour before ripping into it but no promises. Good or bad I'll post a picture of the finished product.

[Jerod Broussard]

No way this turns out even close to being bad.

[ribeyeguy]

No way this turns out even close to being bad.

Oh I wouldn't bet on that, you should have seen my ribs from earlier this year. I'm sure you're familiar with the bend test for doneness, right? Well not only did these things bend but they broke off, fell to the floor then bounced like a superball. Even my dog wouldn't eat them.

We'll know in about 20 minutes. If it's bad I'll post a picture of Wyatt (the dog) refusing to eat it.

[Huskee]

You've done everything I would've done too. You will have delicious pulled beef, assuming it was a good fatty piece to start with.

[ribeyeguy]

Oh man, oh man, oh man! Here it is right out of the cooler:



And here's the finished product that shredded like a hot knife through butter:




It was one looooong day but I gotta tell you, it was well worth it! Time to eat!

[DWCowles]

Excellent my friend...looks fantastic!

[Huskee]

Nicely done, congrats!

[ribeyeguy]

Thanks DWCowles and thanks to everyone that walked me through it! I just finished a sandwich with just a touch of blue cheese dressing on it, I thought I'd died and gone to heaven. Time to go to bed and dream about eating more of it tomorrow.

Thanks again to everyone for the help and advice!