Smoked a chuck roast on my Weber Searwood. First time trying. Used B&B post oak pellets as well as a smoke tube filled with the same. Took almost 10 hours, it was about 4 lbs. Smoked at 250, stalled at 150 for 4 hours, wrapped around 160. Came out way better than I expected!
by dingleroyale
6 Comments
That looks delicious. I am going to try a chuck roast as soon as I get back from vacation.
What temp did you pull it off at and how did you rest it? I want to do try same and want to slice it like you did.
I’m doing two 2.5 pounders on my PB Copperhead Onyx today; one for shredding and one for poor man’s burnt ends. Ought to be done in about an hour or so (famous last words). Yours looks nicely done!
Just got mine seasoned up and in the fridge until I throw it on tomorrow morning. Looks great, hope mine turns out looking like that!
Rained about 6″ today in SW OK; assuming I can get off our dirt road and into town to buy a chuck roast, we’ll be doing the Meat Church version of burnt ends tomorrow or Monday.
I’m a huge fan of smoking chuck roasts. Well done.