Smoked a Chuck roast for the first time on a Traeger 575 pro I recently bought at an estate sale. I liked this even better than brisket!
5lb Chuck roast. Used mustard as a binder. Rubbed with a layer of pepper, a layer of Meat Church Holy Cow and a dusting of Gospel.
Went on the smoker about 11pm. Smoked overnight at 200° for 10 hours and kicked up to 225° at 9am. Wrapped in butcher paper with tallow when it stalled about 150° (around noon). Bumped the temp to 250° and pulled it when the roast was at 205° (around 3:30). Sent it straight to the cooler to rest for 4 hours and served. Turned out bomb!
by GiantLakeOfire
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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That looks great, man.
