Chuck Roast Cook

[Jeff_B]

I picked up a 10# chuck roast Thursday to cook this weekend after reading Larry's Midnight Chuck Cook? http://tvwbb.infopop.cc/eve/fo...80069052/m/264106311 .

Rub it with WRB and had it on the smoker by 10:00pm. Smoked at 225* lid, when I woke this morning at 5:30am the meat was at 152*. By 7:30 the meat was at 162* and ready to be foiled. Right know its 10:20am and the meat is at 188*. Will start checking for tender at 11:30 or so.

Here are a few picks.

More to come

 

[Tim Johnson]

Looking great Jeff! We love pulled beef!

 

[Larry Wolfe]

I can smell that from here, that's gonna be good eating!!!

 

[Tony C.]

man that is one well proportioned chuck roast! i bet it is going to be fantastic

 

[Shawn W]

looking great!

Love the 'smoking chuck' (bottom) pic ... looks like a 'meateor' landed in your WSM

 

[Mike Stevenson]

Marvelous!

 

[Don Cash]

Oh yeah! That's going to be off the charts!

 

[Don Irish]

Oh man does that look GREAT! What a wonderful looking hunk of meat. I'm a big fan of WRB on beef.

 

[Vince B]

Verry nice. Note to self order Larry's rubs!

 

[V. Roberts]

Now that’s a respectable looking chuck roast, Jeff
I want to pick up about six like yours and have a cook.

 

[Jeff_B]

Alright here is the rest of the cook.

I pulled it off the cooker just before noon after the fork test said it was done.
I let it rest in foil for a few hours before pulling, had a few sandwiches and vac-sealed the rest.

Sorry no pic of the sandwiches to busy eating.

Before

After

This was my first Chuck roast and it was darn good!
Thanks to the people on this site for all the great info that is shared to us newbee's to cook things that I use to think that I could not.

Also, Larry I love the Wolf Rub Bold!