chuck roast

[DW Frommer II]

I picked up a small chuck roast for this weekend. I was planning on taking it to 195° on my WSM and after resting, pulling it like a butt.

What I'm wondering is what to do for a rub, etc. Mustard first?

Anyone who has any experience doing a chuck roast on a WSM, I would greatly like to hear about it.

Tips? Tricks? Advice?

 

[Kirk Boorman]

Howdy DW. You will undoubtedly be referred to Stogie's methodology for chuck roast, so let me be the first. Clicky.
I used wooster sauce and TexasBBQ rub (#2 for brisket) on my last chuck roasts and they came out great. I would think that any low (er) sugar rub that's good on brisket would be good on your roasts too. I happen to like Cattleman's Smokehouse or Honey on beef, so I mixed in some of that once I pulled them. Like Stogie says, don't worry so much about the temp of the meat, just figure 3 hrs / lb and foil when you're 2/3 done. Worked great for me!
Good luck!

 

[Doug D]

See this.

[Edit: If only a milli-second sooner.]

 

[Kirk Boorman]

Hah! Beat ya Douggy!

 

[DW Frommer II]

Thanks...that helps.