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Title: Chuck Roast
Post by: FLBentRider on July 02, 2009, 07:27:57 PM

I just put a 8+ LB Chuck roast in with 4 hours of mesquite.

Photos forthcoming.

Title: Re: Chuck Roast
Post by: HawkeyeSmokes on July 02, 2009, 08:22:13 PM

Look forward to the photos FLB. Almost picked up a chuck yesterday but got a small brisket from Sam's instead. First one and hope it's good. Think my Polder pooped out on me as it stopped at 180. It's in the FTC right now and should be out in about an hour. ;D

Title: Re: Chuck Roast
Post by: FLBentRider on July 03, 2009, 04:02:07 PM

8+ lb roast:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_4137.jpg)

All Rubbed and ready to go:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_4139.jpg)

After 4 hours of Mesquite and overnight in the smoker @ 250F
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_4140.jpg)

Out of 4 hours of FTC:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_4142.jpg)

Ready to eat:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_4145.jpg)

The outside was a little dry, but the interior was awesome.

Next time I will apply the four hours of smoke, then foil wrap to keep it from drying out.

Title: Re: Chuck Roast
Post by: westexasmoker on July 03, 2009, 04:30:05 PM

Thats a nice looking Chucky ya got there FL!

C

Title: Re: Chuck Roast
Post by: HawkeyeSmokes on July 03, 2009, 07:00:58 PM

Awesome looking chuck there FLB!!

Title: Re: Chuck Roast
Post by: Smokin Soon on July 03, 2009, 07:16:56 PM

Do you think you can mop a chuck like a butt? I don't really like a hard dry "bark" so I have been using Nepa's style of mopping with my rub mixed with Olive Oil to kind of a paste and I have been really pleased with the results. All of the flavor without the dryness or "chew".

Title: Re: Chuck Roast
Post by: FLBentRider on July 04, 2009, 04:33:35 AM

I suppose you could, although I'm not much for mopping.

I made up a double batch of vaunted vinegar sauce to go with it.

BTW, I dissolved 3 tsp of arrowroot in a little water and put it in the vinegar sauce, thickened it up nicely!

Title: Re: Chuck Roast
Post by: Caneyscud on July 04, 2009, 10:42:18 AM

Quote from: Smokin Soon on July 03, 2009, 07:16:56 PM
Do you think you can mop a chuck like a butt? I don't really like a hard dry "bark" so I have been using Nepa's style of mopping with my rub mixed with Olive Oil to kind of a paste and I have been really pleased with the results. All of the flavor without the dryness or "chew".

Most certainly! Have done it for literally decades in all types of smokers and it works. What to use is your choice. My choice is something with Margarine, CYM, sliced onions, sliced lemons, beer, garlic, salt, pepper, lemon juice. I don't care for sweet.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: FLBentRider on July 02, 2009, 07:27:57 PM