First Chuck Roast

[Blues1]

Only 3 1/2 lb but took 11 1/2 hrs, but it was right on! Dry brined overnight and put on at 9:00 this morning. 225 until internal was 170 then wrapped & bumped temp up to 275. Pulled it at 204 and let it rest...some. Could've let it rest a little longer but I had smelled this thing all day. Couldn't resist...
Hassleback potatoes with it. I can't get the timing right on them. Thought sure they would be done but not all the way. May start them with the meat next time.

 

[ososmokeshack]

Looks good!

 

[sawhorseray]

Nice looking slab of beef there, good job. It's truly amazing how long they take to get done sometimes. I hear you on the taters, never had one that was overcooked. RAY

 

[Winterrider]

That looks excellent.

Was going to try a couple Hassleback today,on RT. 325° should be done in a couple hrs correct ?

 

[TNJAKE]

Looks good blues

 

[yankee2bbq]

YEAP! Looks good! Great job!

 

[negolien]

Wow 11 hours..was gonna do one guess I'll stick to the crock pot for chucks

 

[Blues1]

That looks excellent.

Was going to try a couple Hassleback today,on RT. 325° should be done in a couple hrs correct ?

Actually, they were on for 2 hrs plus and still weren't done. Finally put in the microwave to finish off. They had already taken smoke flavor, so still good

 

[Blues1]

That looks excellent.

Was going to try a couple Hassleback today,on RT. 325° should be done in a couple hrs correct ?

At 325, they may be...I'd still allow a little extra time just in case

 

[Blues1]

Wow 11 hours..was gonna do one guess I'll stick to the crock pot for chucks

Yep, planned on eating around 6 but didn't get too, until 9. Worth the wait though. Looks like I'd learn and plan for longer but seems I never do...

 

[SmokinEdge]

Nice chucky! Nicely done.

 

[Dunstablegrizzly]

That looks so good!
What did you use to dry brine?

 

[negolien]

Yep, planned on eating around 6 but didn't get too, until 9. Worth the wait though. Looks like I'd learn and plan for longer but seems I never do...

Haha I do same same lol

 

[chopsaw]

Looks great . I've had them take longer than that . Sometimes they just don't want to get tender or to temp , but like you said well worth the wait . Nice work .

 

[Blues1]

That looks so good!
What did you use to dry brine?

I used Thundering Longhorn by "Fire & Smoke Society." Had never used it before. A great blend...coarse black pepper, cumin, ancho chile, expresso, oregano, garlic and salt. I went a little heavy but won't next time. Was a little salty. Very flavorful.

 

[Smokin' in AZ]

Nice job Steve, love that smoke ring the Rec Tec puts on stuff.

What kind of pellets?

LIKE!

John

 

[Blues1]

Nice job Steve, love that smoke ring the Rec Tec puts on stuff.

What kind of pellets?

LIKE!

John

Thanks, John. Still on the RecTec pellets that came with the smoker. Got a couple of bags yet. Want to try Lumberjack. I understand Lumberjack makes the pellets for RecTec. Going to get plain hickory and maybe one more. Don't know that my taste buds will be able to tell the difference, but gonna try anyway. RecTec is only an hour from me, so I can pick them up.

 

[Smokin' in AZ]

I bought a couple hundred pounds of Lumberjack when I got my Rec Tec and I am still working on them.

But I can tell you I love them. Competition blend, 100% Pecan and 100% Apple.

I didn't know Lumberjack made them for Rec Tec.

John

 

[Smokin' in AZ]

Posted this back in December...

2 Chuckies - 2 Different Ways

Here is a cook of a couple of Chuck roasts that I did just before Christmas. Others who had done them recently inspired me. So I found some on sale for half price and picked a couple of recipes from Jeff's Newsletter Archive. https://www.Smoking-Meat.com/category/newsletters I picked the...

www.smokingmeatforums.com

John

 

[EdP]

Only 3 1/2 lb but took 11 1/2 hrs, but it was right on!

Yep, planned on eating around 6 but didn't get too, until 9. Worth the wait though. Looks like I'd learn and plan for longer but seems I never do...

I've done a bunch of big 4lb+ chucks over the past few seasons, and they take about 10 hours 275 for pulling.