Simple Roast

[westexasmoker]

Chuck roast 3.5 lb seasoned with salt and pepper, whilst the smoker comes up to temp.



Off to work.....5.5 hours later, IT at 156, pulled for some FTC



Out of FTC, and sliced!



Did some red taters and fresh green beans.......dinner time!



C

[Gizmo]

Awesome,
I am amazed at how pink the inside is for an IT of 156.

I am sure it tastes as good as it looks.

[westexasmoker]

Awesome,
I am amazed at how pink the inside is for an IT of 156.

I am sure it tastes as good as it looks.

Giz I was a little worried on this one, I guess I really need to check my meat probe.  I got home at 5 pm and popped this into the smoker before I left around 12:30ish (I work short days in the office, go in at 2) and at 5ish was showing 154 it took another hour to get to 156 and I moved the probe around.   But yep, was quite good, I like my meat on the rare side!  Maybe its that darn mesquite!   ;D

C

[Smokin Soon]

I am amazed too, that you could have that color at 156. I pull mine at 140 and its a little more done than that. Could it be that the messywood affects cooking times? Stubborn ornery Texas beef?...Dunno  ;D

[Gizmo]

Awesome,
I am amazed at how pink the inside is for an IT of 156.

I am sure it tastes as good as it looks.

Giz I was a little worried on this one, I guess I really need to check my meat probe.  I got home at 5 pm and popped this into the smoker before I left around 12:30ish (I work short days in the office, go in at 2) and at 5ish was showing 154 it took another hour to get to 156 and I moved the probe around.   But yep, was quite good, I like my meat on the rare side!  Maybe its that darn mesquite!   ;D

C

Looks perfect.  I tend to go to the medium rare side as well.  Better on the rare side than on the medium or well side.  I look at it like you can always toss the slices back on or give them a quick dip in a beef broth bath if you want to take the pink out.