Smoked Chuck Roast on the Weber 26.75


 
A

Andy Wasserman

TVWBB Fan
Used my big kettle grill as a smoker for this cook. Used the snake method for the charcoal/wood setup. Burned for a good 6 hours. Took a choice chuck roast that was a tad under 4 lbs., let it sit in some rub for 4 hours and let it smoke at 250 to 275 with some apple wood for another 4 1/2 hours until it hit 165 degrees internal. Put it in a bath with some beef au jus, sliced onion and mushrooms, wrapped it in foil until it hit 200 degrees internal. Shredded it up and you know the rest.... I see many more beef cooks in my future.... This is... was... truly delicious.

file.php


file.php


file.php


file.php


file.php


file.php


file.php


file.php


file.php
 
Another man cooking deeper into his kettle! :) That cook looks fantastic Andy. I'm thinking I like chuck better than brisket when it's cooked up this way. Well done.
 
Those sandwiches look amazing. I was digging through the freezer because I know my wife had bought a few roasts to throw in the crock pot so I thought I'd steal one and try this recipe. As I foraged through the freezer the only roast I could find was a bottom round roast. I still have these sandwiches on my mind so does anyone know if a bottom round roast would do the trick or should I just head to the store for a chuck roast? Would I want to use the same meat temps if the roasts can be substitued?
 
You must log in or register to reply here.

 

Back
Top