My finished product - chuck roast w/QView

Discussion in 'Beef' started by brandonin, May 31, 2009.

  1. All right my friends. Here it is.

    Smokin it up.


    Smoke ring baby.


    All shredded up.


    And of course, it's final stop before rapid consumption.


    Used some basic Sweet Baby Ray's BBQ sauce on the right, with some pepper jack, and pepperoncinis on the left. The only thing I'd have done differently is replace that cola in the top right with a brewskie, and maybe try a different wood. The hickory did not disappoint though.
     
  2. voldaddy

    voldaddy Meat Mopper

    Looks great!
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looks good. I Haven't done a chuckie in a while, this may have helped me select the next smoke.
     
  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looks like a pretty tasty supper. What temp did you cook and and what was yout internal temp when you finished?
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking smoke. Nice qview too.
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Really nice looking.
    Happy I have a chuckie shredded in the fridge, otherwise I would be craving one after that Qview.
     
  7. Thanks guys. Good to know I can influence someone's next meal like that.

    I cooked it at 225, up to 155, then wrapped it, turned the smoker off at 205, then let it sit for about an hour and a half.

    Brandon
     
  8. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice smoke ring there, nice job on the roast and great looking sammies!!![​IMG]
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    excellent job!!
     
  10. nater3

    nater3 Fire Starter

    I did my first chuckie last week and wasn't impressed at all. It was edible, but a lot drier than the pulled pork that I do. I did it just like was explained in this post. I might try one again in the future, but not any time soon. It also took almost 9 hours to cook and it was only 3lbs. Seemed really long to me.
     
  11. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job on the chuckie...
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Good job. Nice smoke ring. [​IMG]
     
  13. Thanks everyone. The taste was awesome, but I do admit that it was a bit tougher and drier than was expected. I think my thermometer that came with my smoker is a bit off. I always smoke at 225 according to that thermometer, but my meats always reach the intended internal temperature sooner than expected. I'm thinking that it indicates a bit of a lower temp than actual. Anyone have any advice with that??

    Brandon
     
  14. 9manfan

    9manfan Smoke Blower

    As far as the temp.,, I bought an oven temp gauge and hung it inside my smoker, it was pretty accurate to what my smoker temp said, but that will probably change from smoker to smoker, I did a couple chuck roasts last weekend and I too thought they were alittle on the dry side, I'm thinking my cuts of meat just didn't have enough fat in them, they were probably to lean to smoke, but they tasted good,,,,, yours do look good,,,,,,,,,,,
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking chuckie. Congrats man!
     

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