First Chuck roast smoke. Did 250 for 8 hrs total. Pulled and wrapped at 160 with smoked tallow then back on the smoker until probe tender at 192. Came out great
by Packet-Smasher
9 Comments
Intrepid-Version-140
Not dry? Looks amazing!
Intelligent_Cat_205
Looks really good!
Isekai_Dreamer
pretty close to plate ribs in taste. but weird, mine was probe tender at 3 hours.
I use leftover smoked chuck in this recipe and it turns out absolutely incredible. Be careful though they are so delicious it is easy to overindulge!
stonecoldjedi
That is one of the most spectacular internal smoke rings and outcomes that I have ever seen. it belongs in the Louvre.
Own_Car4536
I have this seasoning but haven’t used it for a roast yet. It definitely made a beautiful color
International_Bit478
What a beautiful bark! How did you season it?
Chuck is my favorite smoked meat now. I usually get a 2 pack at Costco for around $40. Once I started doing chuck roasts, I haven’t even thought about doing a brisket. I just like the taste better, it’s a lot less greasy, and it cooks so much quicker.
Pretty_Leader3762
I tried Chuck Roast 1 time and it was dry. Pulled at probe tender at 198. May try again and add tallow when I wrap
9 Comments
Not dry? Looks amazing!
Looks really good!
pretty close to plate ribs in taste. but weird, mine was probe tender at 3 hours.
Welcome to the chuck club
https://ninjacue.com/smoked-beef-short-rib-sliders/
I use leftover smoked chuck in this recipe and it turns out absolutely incredible. Be careful though they are so delicious it is easy to overindulge!
That is one of the most spectacular internal smoke rings and outcomes that I have ever seen. it belongs in the Louvre.
I have this seasoning but haven’t used it for a roast yet. It definitely made a beautiful color
What a beautiful bark! How did you season it?
Chuck is my favorite smoked meat now. I usually get a 2 pack at Costco for around $40. Once I started doing chuck roasts, I haven’t even thought about doing a brisket. I just like the taste better, it’s a lot less greasy, and it cooks so much quicker.
I tried Chuck Roast 1 time and it was dry. Pulled at probe tender at 198. May try again and add tallow when I wrap