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-   -   Saturday Chuck Roast (pics) (https://www.bbq-brethren.com/forum/showthread.php?t=179788)

Disciple882542 01-20-2014 09:45 AM

Saturday Chuck Roast (pics)
 
Built me another drum (old one a bit rusty) and needed to christen it. Did a nice 4 1/2 lb chuck roast Saturday. Very moist, flavorful and tender. The family really enjoyed the sandwhiches made from this bad boy!

http://i92.photobucket.com/albums/l1...52c33633be.jpg

http://i92.photobucket.com/albums/l1...25dc0ecfcd.jpg

http://i92.photobucket.com/albums/l1...195b8cec33.jpg

http://i92.photobucket.com/albums/l1...65dc0360fc.jpg

http://i92.photobucket.com/albums/l1...e3d4752f83.jpg

Thanks and God bless,
Disciple

SmittyJonz 01-20-2014 09:49 AM

Looks Good - I love a Good Chuck Roast but I liked Sliced Beef Sammiches Best

krek 01-20-2014 09:56 AM

That looks delicious... I'm off today and just decided what we're having for dinner!

BBQ_MAFIA 01-20-2014 10:07 AM

Looks real TASTY!

sliding_billy 01-20-2014 10:09 AM

Damn nice looking chuck.

John Bowen 01-20-2014 10:10 AM

That is just about perfect!

Bigr314 01-20-2014 10:10 AM

Nice looking chuckie

spider22 01-20-2014 10:44 AM

That looks awesome. I have done a few chuckies and never have got them to pull quite like that. They taste great but just don't pull quite like that.

Disciple882542 01-20-2014 11:35 AM

Quote:

Originally Posted by spider22 (Post 2772209)
That looks awesome. I have done a few chuckies and never have got them to pull quite like that. They taste great but just don't pull quite like that.

Thanks!!

After about 4or 5 hours at 250, I will set the chuck roast on top of a rib rack (to keep it out of the juice and maintain better bark) and put the roast and rib rack in a disposable aluminum pan then tent with tin foil. I'll also put a couple of cups of beef broth in pan too.

Then I'll let it cook until it probes appropriately and ultimately gives up. Usually tend to be very moist and tender.

God bless,
Disciple

spider22 01-20-2014 11:55 AM

Quote:

Originally Posted by Disciple882542 (Post 2772264)
Thanks!!

After about 4or 5 hours at 250, I will set the chuck roast on top of a rib rack (to keep it out of the juice and maintain better bark) and put the roast and rib rack in a disposable aluminum pan then tent with tin foil. I'll also put a couple of cups of beef broth in pan too.

Then I'll let it cook until it probes appropriately and ultimately gives up. Usually tend to be very moist and tender.

God bless,
Disciple

Thanks for the info. I might try that next time. I have always brought it to 160 and wrapped in foil with some heated up apple juice and water and put it back in until it probes appropriately.

sternberg 01-24-2014 04:55 AM

looking good

Al Czervik 01-24-2014 06:24 AM

http://i92.photobucket.com/albums/l1...e3d4752f83.jpg


^^^^^this>>>>> :hungry:

:mrgreen:

DubfromGA 01-24-2014 05:08 PM

That looks great!!!!!!!

Firefighter 01-24-2014 05:11 PM

Looks awesome!

Smoothsmoke 01-24-2014 05:18 PM

Looks great man! Pass me a plate!


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