Mercy!! This is a beaut!!! What was temperatures you were working with? Both for the roast and the smoker
PM_ME_YOUR_TROUT
How was it? It looks a little dry, but sometimes it’s hard to tell from a pic. Did it turn out well?
grandmalamadingding
Looks so good I want to cry.
sw1fty13
I’ve seen wedding photo albums that weren’t as well produced as this shoot.
Looks phenomenal, congrats.
thelmaandpuhleeze
The pink ring of victory!!
girliusmaximus
Gimme piece (pleeeeeease).
TheDakestTimeline
Thickest smoke ring I’ve ever seen. Incredible photos as well.
FreeDig1758
Damn I smoked a chuck roast last night/this morning. Mine always came out good but I tried something different this time and it didn’t work. Normally smoke at 225 then wrap when it stalls, then go until 203.
This time I tried a low smoke overnight of 180. Where I woke up it was 155. Turned the heat to 220 and let it get to 203.
Flavor was good but dry. It was fun to try something different though
theotterway
It looks amazing! How does it compare to brisket? Would it be a good inexpensive alternative?
MetasploitReddit
There’s a lot of over-saturation, vignetting and very carefully placed lighting in this photo. Would you be interested in taking a photo of the food without all the adjustments?
ETA: I see all your photos are staged this way. It’d be genuinely interesting to see the food you ate.
Philmang333
What is the pack a grate thing on slide 4 that the steak is sitting on. I need one
r21174
You’re Meat slaps again…..
incubitio
I tried smoking chuck roast three times before it clicked: I was letting it dry out by cooking too hot. Turned it down to 225F and wrapped it in butcher paper once it hit 160 degrees internal. That one came out perfect, and at $1.50 a pound versus $4 for brisket, I’m hooked. What rub are you using on yours?
Battlescarred98
I’m not Normally a meatrosexual but I would fuck that meat.
PeterNippelstein
Wow look at that smoke ring, incredible
die-jarjar-die
Just you and the meat in a dimly lit room on a Saturday night
incubitio
Dude, chuck roast smoked is honestly the move if you’re feeding people on a budget. Grab the ones on sale, trim the fat cap to quarter-inch, and don’t stress about having a fancy smoker. I use an old barrel with some thermometer holes drilled in. Same delicious outcome for way less money.
St4rScre4m
This is absolutely beautiful. Just finished dinner but damn I could go for a plate of your meat.
19 Comments
I didn’t think I could feel this way about meat.
Mercy!! This is a beaut!!! What was temperatures you were working with? Both for the roast and the smoker
How was it? It looks a little dry, but sometimes it’s hard to tell from a pic. Did it turn out well?
Looks so good I want to cry.
I’ve seen wedding photo albums that weren’t as well produced as this shoot.
Looks phenomenal, congrats.
The pink ring of victory!!
Gimme piece (pleeeeeease).
Thickest smoke ring I’ve ever seen. Incredible photos as well.
Damn I smoked a chuck roast last night/this morning.
Mine always came out good but I tried something different this time and it didn’t work.
Normally smoke at 225 then wrap when it stalls, then go until 203.
This time I tried a low smoke overnight of 180. Where I woke up it was 155. Turned the heat to 220 and let it get to 203.
Flavor was good but dry. It was fun to try something different though
It looks amazing! How does it compare to brisket? Would it be a good inexpensive alternative?
There’s a lot of over-saturation, vignetting and very carefully placed lighting in this photo. Would you be interested in taking a photo of the food without all the adjustments?
ETA: I see all your photos are staged this way. It’d be genuinely interesting to see the food you ate.
What is the pack a grate thing on slide 4 that the steak is sitting on. I need one
You’re Meat slaps again…..
I tried smoking chuck roast three times before it clicked: I was letting it dry out by cooking too hot. Turned it down to 225F and wrapped it in butcher paper once it hit 160 degrees internal. That one came out perfect, and at $1.50 a pound versus $4 for brisket, I’m hooked. What rub are you using on yours?
I’m not Normally a meatrosexual but I would fuck that meat.
Wow look at that smoke ring, incredible
Just you and the meat in a dimly lit room on a Saturday night
Dude, chuck roast smoked is honestly the move if you’re feeding people on a budget. Grab the ones on sale, trim the fat cap to quarter-inch, and don’t stress about having a fancy smoker. I use an old barrel with some thermometer holes drilled in. Same delicious outcome for way less money.
This is absolutely beautiful. Just finished dinner but damn I could go for a plate of your meat.