Smoked Chuck Roast

[Charles Howse]

After reading a thread in "New WSM Owners" by Mike Hartwell titled "Pot Roast a la Stogie", I've decided to do another roast on the WSM.

I went shopping Sunday morning at Kroger. Talked to the "butcher" and he said he hasn't seen a 7 bone since 1984. Everything they get is boneless. He did, however, have chuck roast, and offered to cut me one to order.
So now I have a 6 lb. USDA Choice boneless Chuck Roast. It's beautiful! Check the pictures for yourself. Look at that marbling!
I'm excited!

Planning on starting at 10 this morning, but given the current temp of 36°, I'm gonna have to bundle up some before I go outside.
Luckily, grandson and I got everything ready yesterday afternoon. Just have to foil the water pan and start the chimney starter.

Pictures to follow.

 

[Jim Lampe]

it's 36'F by you too?! C00l! we're not alone

Chas, i could gaze at that hunk ov meat all day! Lettuce know how it goes...

 

[Charles Howse]

I hear ya, Jim!
Temp has soared all the way up to 50°, wooooot!

Cooking with some small chunks of Pecan today.

Upside-down start.

Ready to go on. Notice the HUGE pocket at the left. I cut out a big handful of hard fat, which exposed even more, and I said, "Shucks!"

50°, Wind NNE @ 4, but I have the shades down as additional wind breaks. Shouldn't be a problem.

 

[Charles Howse]

High Noon...time to foil. First chance to get a look at this puppy since putting it on.

Wind's been a little stiff, but it makes the flag look great! (Sa-Lute!)

 

[Mike Hartwell]

Ok, Charles...are you trying for the pot roast?
Lookin' good so far.
My day was about 20 degrees warme and very little wind, my easiest cook so far.

 

[Charles Howse]

Hi, Mike! Thanks for followin' me over here!
4 hours in, time for veggies.
Assistant Pitmaster/ Sous Chef helped cut up the carrots, onions and celery.

Mmmmmmm...

Won't be long till we start the cornbread and baked potatoes!!

 

[Charles Howse]

5:00 pm. Potatoes in, cornbread mix ready to go in about 20 minutes.

 

[Charles Howse]

5:30 pm, WHERE'S THE CANOLA OIL?????
WE DON'T HAVE ANY??
WUZ-UP-WID-DAT???
Dang!!!
Had to use EVOO in the cornbread!
That's gonna be interesting!

 

[Mike Hartwell]

My veggies were on for a good two hours...and they were perfect.
Sourdough will work in a pinch, you Vols like a lot of sugar in your cornbread (Go Big Red).
Greetings to your Sous, mine is a canine and not much help, needs too much supervision.

 

[Charles Howse]

I cheated and checked the roast just a few minutes ago. Fork tender all over. Didn't check the veggies, though. I'll go back and do that.

 

[Charles Howse]

Just finished eating. Everything was great. The potatoes needed another 30 minutes, no problem. Just have to finish that half that I couldn't stuff down.

My plate

Daughter's plate

 

[Mike Hartwell]

That's the stuff alright.
Good job.

 

[Chuck_B]

Looks yummy! Thanx for posting the pics Charles!

 

[Charles Howse]

OH!! I just realized...cornbread with EVOO...can't tell the difference between Canola and EVOO.

 

[John Solak]

Great looking stuff!!