Smoked Chuck

[OU812]

Seen chuck roast on sale this weekend, so I had to get some.

seasoned up and resting

Through them in the smoker at 220 F with 4 hr oak (I ran out of pecan and forgot to pick up more) Fri night at 10 pm. I had an idea to split a pork loin in thirds length ways and cook them like ribs. Looked at some ribs at the store they were 3.99 per lb and loin I have.

Seasoned like I do ribs wrapped in plastic and in the fridge over night.

Sat about noon pulled the beef and through in the pork.

After about 2 hr I pulled the beef and made a late lunch.

The pork was done at 6 pm right on time for supper. forgot to get pictures till after the feast was done and wrapping things up for the freezer.

Packed the beef for lunch later on in the week.
One of these days Ill try to get pic's on the plate, Its kinda hard to remember when the feeding begins or maybe its to many of these.

[Carter]

Was it as good as it looked?  I saw some Chuck this weekend at Costco and almost picked one up.

Do you sauce it up after?
If yes, what kind of sauce do you use?

Just curious.

Thanks

Carter

[OU812]

Carter

The chuck had good beef flavor and was very moist. I'll bet I ate about a half pound when I was pulling it.

No sauce just straight up pulled beef.

[Caneyscud]

Ok OU, I'm frustrated - nothing about how the loin came out.  My wife doesn't like smoked loin (who knows why - she used to - we're low 50's and I'm sure --- no let me restate that I KNOW ABSOLUTELY that her hormones are a-changing - she might love them and hate me next week), but does like ribs.  How did that technique come out? 

[OU812]

Caney

The loin turned out GREAT they were moist and tender. I did them just like the
3-1-1 for baby back's. Then FTC them wile I got everything else ready. I will be doing this more often, stoped at the store last night to see what to do this weekend and the baby backs are 5.49 lb now WOW what a rip off.

Oh ya I did not use the cym on this try just a light coating of rub.