Mike Coffman
TVWBB Olympian
Picked up a 5 pound chuck roast yesterday. Seasoned it last night with Simply Marvelous Cherry
rub. Gave it a little more cherry rub, salt and pepper this morning,
Put onto the WSM, using Stumps charcoal and a couple splits of cherry and hickory wood.
6 hours later it was in a stall at 156. (Was there for about 2 hours). Pulled it off the smoker and
put it on the bed of veggies. Covered it with foil and back onto the WSM.
2.5 hours more and it was at 205. I checked it at 198 and it was still not tender enough to shred.
Here it is shredded and put back in the pan of veggies.
Mixed it up some and put it back onto the WSM to reduce the liquid.
An hour later and it was close enough for us with the liquid reduction.
Plated on an onion roll, with my wife’s homemade potato salad and the last of the cherry tomatoes
I picked up in Florida last weekend.
The meat was extremely flavorful and wasn’t dry. My wife said it was perfect for her, but to me
it was still a little bit tough. Probably the cut of meat since you really don’t know what you get
until you cook it. But again, we are our own worst critics! Overall a great meal and it was worth
the time put into it. I also want to add that I used 2 full chimneys of Stubbs charcoal with a
quarter of a chimney lit. This lasted the entire 10 hours or so and there was still probably a half
of chimney left in the WSM.
Thanks for looking!
rub. Gave it a little more cherry rub, salt and pepper this morning,
Put onto the WSM, using Stumps charcoal and a couple splits of cherry and hickory wood.
6 hours later it was in a stall at 156. (Was there for about 2 hours). Pulled it off the smoker and
put it on the bed of veggies. Covered it with foil and back onto the WSM.
2.5 hours more and it was at 205. I checked it at 198 and it was still not tender enough to shred.
Here it is shredded and put back in the pan of veggies.
Mixed it up some and put it back onto the WSM to reduce the liquid.
An hour later and it was close enough for us with the liquid reduction.
Plated on an onion roll, with my wife’s homemade potato salad and the last of the cherry tomatoes
I picked up in Florida last weekend.
The meat was extremely flavorful and wasn’t dry. My wife said it was perfect for her, but to me
it was still a little bit tough. Probably the cut of meat since you really don’t know what you get
until you cook it. But again, we are our own worst critics! Overall a great meal and it was worth
the time put into it. I also want to add that I used 2 full chimneys of Stubbs charcoal with a
quarter of a chimney lit. This lasted the entire 10 hours or so and there was still probably a half
of chimney left in the WSM.
Thanks for looking!
