A tale of 2 chucks

Discussion in 'Beef' started by smokingohiobutcher, Mar 1, 2010.

  1. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    The other day at work I was filling the meat case and came across these 2 beautiful chuck roasts that didn't sell before going outdated.


    I had to pull them and decided that they looked too good to end up in hamburger. So I brought them home,rubbed them with a little veggie oil and some greek seasoning.


    On to the drum they went. First time with the new dome lid.It is half done but had to make it work since I had overbooked the space on my drum for today. Here they are a little overdone. Temps got away from me for a bit, but they will slice for some nice Roast beef and gravy over mashed potatos!

    SOB
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking Chuckie, very lean! [​IMG]
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    How long did they take?
     
  4. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Only bout 1hr and 45 mins but I had a temp spike up to 400*...the wind changed and I dont have my new lid fitting real tight yet. Ive found with the one 1-1/2 air intake if its facing the wind then she really gets some air.
    SOB
     
  5. treegje

    treegje Master of the Pit

    Yummy looking [​IMG]
     
  6. jak757

    jak757 Smoking Fanatic Group Lead

    Looks tasty to me SOB!

    [​IMG]
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it turned out good to my eyes - Nice job
     

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