Smoked Chuck Roast

[A Harrison]

3lb Chuck Roast @ ~ 250F for 11hrs, Grillmaster Blend

Thougt it would finish way earlier. Ambient temps arround mod 50’s with outside RH being the same.

Turned out great but also could have gone an hour longer with no issues...I was just hungry.

 

[John K BBQ]

Nice smoke ring on that chuck! Chuck will hit a stall similar to pork shoulder and brisket. Did you wrap that bad boy or was it naked the whole time?

 

[Colin]

Love smoked chuck, and that's a nice one! You won't get a smoke ring like that in the crock pot.

 

[Tony-Chicago]

Did you use any pan or such to collect juices? Looks great. Yeah I never would have guessed 11 hours.

 

[A Harrison]

Did you use any pan or such to collect juices? Looks great. Yeah I never woild have guessed 11 hours.

Yup. Smoked too rack with pan below. Makes cleanup a breeze.

 

[Chris R.]

Looks Delicious! Great pics

 

[Carl Hollander]

Hello!

New guy here. What was the internal temp when it was done? It looks great!

 

[A Harrison]

Hello!

New guy here. What was the internal temp when it was done? It looks great!

Around 203

 

[Rich Dahl]

When I get chuck roast I usually just grind it. But after seeing this I will be giving it a try for sure.
Nice cook!

 

[Larry Naylor]

Hope you don't mind a comment from a Kamado guy but that is a good looking Chuckie It might be a mortal sin but i like Chuckies a tad more than brisket. The left overs make great beef stew.

 

[Tony-Chicago]

Love pot roast. Better than brisket... well it is easier to get pot roast good, but a perfect brisket is hard to beat

 

[Corey Elks]

Hope you don't mind a comment from a Kamado guy but that is a good looking Chuckie It might be a mortal sin but i like Chuckies a tad more than brisket. The left overs make great beef stew.

Just sold my wsm and will be purchasing kamado joe in the near future. Thoughts?