I smoked a Chuck Roast 2 days ago and it was my second attempt at smoking a chuckie. My first one turned out dry and too chewy so I researched this forum and stumbled upon ABCBBQ Dave’s "Chuck Roast on the Pit Barrel Cooker" post, started back on January 20th, 2015. I gleamed lots of helpful info from this 10-page post.
I salt dry brined the chuckie for 24 hours before I rubbed it with a light coating of mayo, as a binder, then applied a heavy coating of Hank’s ‘Barkalicious Bonafide Beef Rub’. I had started up my YS640 Yoder 30 minutes before, set to 235* and was using a 50/50 ratio of hickory and mesquite pellets.
After 8 hours the temp was 170* so I double wrapped in foil and added ½ cup of beef broth. After 9 hours and 15 minutes the temp was 210*, instead of putting it into a cooler with towels I turned the Yoder’s temp down to 200* and left it there in the smoker for another couple of hours at which time the temp was 201*. I wanted pulled beef and after re-reading Dave’s post, and I quote: "To get chuck to pull it has to spend time at or above 200*F, so it's not just about hitting 203*F. If I'd been using my Mak I would have dialed the temp down to 200*F and let the meat just render out the connective tissue", so I followed his suggestion.
The chuckie turned out GREAT!! It was moist and tender and very, very tasty, and I did not need bear claws to pull it!
Here are a few pictures, I forgot to take a picture of the chuckie before I started, but took a picture at 8 hours just before I wrapped it; another just as I unwrapped it from the foil; another after 11+ hours where I pulled it with my fingers; and another plated just before I sat down to eat it, together with boiled potatoes with their skins on and slathered with Kate’s 100% pure butter, batched churned, the old fashioned way, farm made in Maine, topped with Honeycrisp Apple Jelly.
I am extremely happy with how the chuckie turned out!! Thanks to this forum and all the people that share their knowledge.
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