Recteq RT 590
Bear Mountain Gormet BBQ pellets, followed by Kirkland 🙂
3.5 lb chuck roast
Seasoned with montreal steak, then kinder's original (no binder)
External temp was around 20 degrees most of the day
Used a smoke tube at the beginning filled with hickory & apple chips, plus a few pellets
This was my practice run for the brisket I'm making superbowl weekend.
Smoked it at 225 for 7 hours. Stall started at 146 and held for two hours. Wrapped it with butcher paper when it got to 165 (took about 7 hours). Turned the smoker up to 250. In an hour it climbed 30 degrees! Could've been where I put the probe in, who knows. When it got to 203 (took about 1.5 hours) I unwrapped it and poked it with a food thermometer. Easy pokes = no mo' smoke.
In total it took 8.5 hours. I wrapped it in fresh butcher paper and put it in the oven (off, no light) for an hour and a half. Super super happy with how it turned out. Pieces just fell apart when you tugged, but held together as you cut. Loved every bite.
Can't wait for next week's brisket.
by yesiambear
3 Comments
What seasoning did you use?
I’m new to this and haven’t seen a chuck roast cooked like a brisket. Did you follow a specific recipe? I know you put it in your post but I like to save websites or videos. They’re easier to find
My favorite!