Chuckie & Beans

Discussion in 'Grilling Beef' started by bigbirdk, Mar 2, 2014.

  1. bigbirdk

    bigbirdk Fire Starter

    MossyMo's excellent thread got my mouth watering to try a chuck roast, so I went at it today. Got a nice 3 pound and hit it with SPOG (salt, pepper, onion, and garlic as I learned last week!). Spiced last night, then in the smoker around 9:30 this morning. Let it rip at 230 degrees until around 3:30, when it hit 170 internal temp, then put some onion soup on for braise tp bring it to 200 for pull. Will advise :) :

  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking good. You will be eating well!

  3. bigbirdk

    bigbirdk Fire Starter

    The money shots. Maybe a little dry. Pulled it when it got to 200 IT, after about 9 hours. Quite tasty though!

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That's a tasty looking chuckie!  One of our favorite smokes...nicely done!  [​IMG]


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