Smoked a prime chuck roast today! Roast from H-E-B seasoned with 2 Gringos Chupacabra Brisket Magic then dry brined overnight in the fridge. Put on very early this morning.
Smoked 5 hours on Smookeboost at 180° then turned up the heat to 250°> Got stuck away from home when it was wrap time so I just turned up the temp again via the Wi-Fi controller to 300° and finished it on the pit without wrapping.
Came out absolutely amazing! Tender, juicy, and tasted amazing!
by Unique-Discussion326
14 Comments
HEB Prime 1 isn’t necessarily USDA Prime but damn if it isn’t as good or better. That marbling is sick.
Smoke chuck done right could trick a yankee to think it’s beef ribs
This looks great. I want to try and cook chuck roast one of these weekends
That chupacabra spice is legit!
I’d much rather eat smoked chuck over brisket. So forgiving and flexible. Sliced like brisket or pulled like pork.
We smoke more chuck than brisket around here since there are only 2 for dinner
What internal temp?
That looks great and I still need to do this. What temp did you pull it?
Goddamn, that’s some sweet marbling.
Dammm good looking
Looks great! I did a chuck roast in the crock pot today w potatoes, carrots, onion, garlic. Served over rice. It just fell apart
That price is amazing.
Meat is so expensive in Maryland, Select Chuck is that price by me 🙁
That price is amazing. Here in the LA area, choice would be $8/lb. Sometimes even for select, which is not a good grade, imo.
looks great! seen a lot of recipes for this and i see a lot of people foil wrapping and pouring some broth in to keep moisture in, but you did NOT wrap at all correct? if that’s the case im gonna have to try this week or weekend