Thread: Chuck Roast
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Old 01-23-2013, 11:55 AM   #4
Babbling Farker

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Join Date: 01-01-10
Location: Fond du Lac, WI

Here's how I do my chuckies. Works for both my UDS and WSM. I put the chuckie on at qbout 260*-275* Depends on were the unit settles. Keep it there until it hits 160* IT. Then add it to a pan of broth and veggies, cover with foil and put it back on until the roast is probe tender. Now the advice above will save you step 2 on the veggies, but you still have to cook the chuckie to probe tender. So, either way you got another 2 to 3 hours of cook time. the chuckie will braise in the sauce and really get moist and tender. I usually let the roast rest for at least 1-2 hours and then shred. I think your trying to move things along to fast to get a really good outcome. What your trying to do could have been done in a crockpot and ready for dinner. Smoking it is a whole different story. Once you have smoked chuckie, you'll break your crockpot.
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
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