Trying a Chuck roast

[M Crooks]

Local store had a sale. I cant eat pork all the time.

getting started





I put a naked fattie on in the mean time.

 

[Tim L.]

"Naked fattie." I like it. Is that 14.5" and 22.5? I only have the 18". Generally it's fine, but this weekend for example I'm cooking 7 tri tips and every time I do that (that's how many come in a Costco pack) I wish I had more room.

Thanks!

 

[Mike Coffman]

Nice looking fattie!

 

[Tony R]

What temp did you pull the fattie of?

 

[Paul Kastner]

Fatty the easy way!!

 

[M Crooks]

Yup just rubbed the jimmy deans easy peazy. Came out pretty good. I will have some slices with breakfast in the morning. Smoker ran about 275 and it was at 165 internal in an hour 45

Thats an 18 that I cooked them on and the 22 I just pickeded up

 

[M Crooks]

 

[Tony R]

Yup just rubbed the jimmy deans easy peazy. Came out pretty good. I will have some slices with breakfast in the morning. Smoker ran about 275 and it was at 165 internal in an hour 45

Thats an 18 that I cooked them on and the 22 I just pickeded up

Thank you.

 

[Tony R]

Nice job!!!!
You got a great bark.

 

[Wolgast]

Quality!!!!

 

[MikeD125]

Good job on both cooks!

 

[Bill Schultz]

Very cool MC

 

[Rich Dahl]

Looks great nice job on the two cooks.

 

[Troy Lew]

That's a good idea, got a roll of that in
the fridge now, know just what to do with it.

 

[RJ Banks]

Both look great.

 

[John Solak]

Brisket looks perfect!!!

 

[M Crooks]

Thanks guys. The one chuck was a little dry. I think I may of poked a hole in the bottom of the foil. The best part of these or brisket is the days after. I nuke the slices in a zip lock with a bbq. They come out juice every time.

 

[Robert T]

Chucks are my favorite roast. I always foil them. Yours look really good.