Chuckie on the 26er

[Pat G]

With my foot in a cast I haven't been cooking as much as I like to. Fortunately the cast will be off in two weeks.

Started with a 4# chuck roast. SPOG and then overnight in the fridge.


Set up a snake in the 26er with Weber briquettes and some post oak for flavor.


Let's get this party started.


Smokin.


This is after 5 hours, temp was at 160 and I wrapped in foil for the remainder of the cook.


All done.


This came out tasty. The first time in a while that I didn't make PSB with a chuckie. Thanks for looking.

 

[PaulG]

Very nice! It look's mighty tasty and it's a great Post Thanks!

 

[Dustin Dorsey]

Love that chuck roast. I need to try that some time.

 

[Robert-R]

Looks good. Great smoke ring. Sandwiches? Tacos? Enchiladas?

 

[Lynn Dollar]

That looks great. I also want to try this .

 

[Pat G]

Looks good. Great smoke ring. Sandwiches? Tacos? Enchiladas?

Thanks Robert. I cut it against the grain and we ate it with some potato salad on the side. I think the leftovers are going to be made into some sandwiches for lunch tomorrow.

 

[Cliff Bartlett]

Roast looks great Pat. Nice setup on the 26er. Glad to hear the leg's on the mend. They're no fun. I was laid up for 2 years with mine.

 

[Rich Dahl]

Looks great Pat, funny you mentioned PSB my first thought it's been years since I smoked a chuck roast that didn't end up being PSB. I'll have to try what you did again.

 

[John Sp]

Great looking roast Pat! I love your technique on the snake - that picture should be in a textbook somewhere...

Regards,

John

 

[Clint]

Very interesting - I'd like to see a 26er in person someday.

 

[JeffG]

Nice use of the snake method on that 26'R Pat, Chuckie looks terrific. The only 26'R i'v seen is at Barbecues Galore...

 

[ChuckO]

Nicely done!

 

[Barb D]

Pat that looks delicious.

 

[ToddTerry]

The chuck looks great. You have inspired me to try the same on my 26.