2 big scores today and a question.....

[Ken V]

Had 2 customers today give me webers. The 1st was a damn near brand new 18 1/2" kettle with very little use. The 2nd was an old red 22 1/2" kettle, wood handles gone but will be perfect for the UDS. I am planning on taking the plasma to the bottom and cut a ring to sit in the drum.
I know....I have to have pics. As soon as I get them out of the work truck I will post.
My question is on Chuck roast. I have decided to make that my sunday smoke, the problem is, I have become very good at pork butt, ribs and chicken on the drum but have not tried a chuck roast. It is about 5 to 6 pounds and beautiful. I would appreciate some tips or instruction. I think I would like to pull it when done.

Thanks in advance.

Ken

[txschutte]

BBQ Bubba is an old hat at chuckies... He'll chime in, I'm sure.

[Meat Burner]

Ken, do it like the butt except take temp to maybe 205 ish. Should be perfecto!!!!!!!

[Bbq Bubba]

If you can do a butt, you can do a Chuckie!!
Cook it same as you would a butt but use you beef rub (salt n pepper kick arse), wrap at 170 or not, and take to 200+......when a probe slides in like butter, your good to go!
Chuckies take longer than pork so be patient, theyr'e worth the wait!!

http://img205.imageshack.us/img205/6343/foodpics065eu5.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

[Brauma]

That looks excellent Bubba. I'm thinking a chuckie this wknd would hit the spot.

[trp1fox]

Nice looking chuckie there bubba!

[swamprb]

Cool! Save the Red Weber, they don't make them anymore.

[Ken V]

Now I have a quandry....keep the red weber and clean it up or use it for the UDS.....I guess I could cut the lip off the drum.

[OSD]

Chuckies are the best.:-D Just salt, pepper, and a little garlic. great tasting.:biggrin: