Easter chuck roast...

[Bill S.]

Threw a 5 1/2 pound chuck roast in for Easter...Ran temps between 230-250 for about 10 hours. Wrapped at 165 (about 4 hrs in), pulled it off at 195. Would have went longer but ran out of fuel...let it rest for little over an hour. 195 ended up being perfect for slicing which is what I wanted. Used a simple rub. Equal parts salt, pepper, garlic powder, about half part Lawrys, and brown sugar.

 

[BrianCal]

YUM !!!

 

[Timothy F. Lewis]

It’s been a while since I’ve done a chuckie! Maybe this week…

 

[Richard S]

That’s a big Chuckie! Looks great!
Yes, I like to pull mine around 190 for slicing then a long rest.

 

[Joe T Gomez]

Wow that looks really good