Chuck roast


 
John Solak

John Solak

TVWBB 1-Star Olympian
Fired up my newly acquired used WSM with a chuck roast today. Had are little bit of a hard time maintaining temps, they kept creeping up even with bottom vents closed. The chuck turned out really good and most of it pulled apart really easy.

roast after a 2 hour rest in a cooler
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pulled
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Plated
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I'd have no trouble eating all that and asking for more. Looks like and excellent job to me. I have yet to try a chuck roast on the WSM but I'm going to have to give it a go soon.
 
Originally posted by Ken_K:
I'd have no trouble eating all that and asking for more. Looks like and excellent job to me. I have yet to try a chuck roast on the WSM but I'm going to have to give it a go soon.
Click to expand...

Yeah, Ken we gotta work on that bud, now that you're mobile again!!! Once you do one, you'll kick yourself for not doing it sooner!!!!


Very Very nice John!!!! What a plate!!!!
 
The chuck roast was 4.65 lbs. I really like Worcestershire sauce so I put the roast in a zip lock bag and added enough Worcestershire sauce to cover along with a little granulated garlic and marinated overnight. I used a beef rub recipe Don Thompson sent me when I bought my smokenator. Really good on beef. First time using my WSM so temps were higher than I was shooting for but most of the time it was in the 250-260 range. Foiled at 165 and started checking for tenderness at 195f. Satisfied at 205F and stuck the roast in an Igloo cooler for 2 hours then Pulled. I have read some Chucks can be real stubborn so I started this cook early but mine only took around 4.5 hours to reach 205f. I used a package of au jus and used that liquid to reheat the pulled beef when it came time for dinner.
 
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