First Chuck Roast smoke

LittleHill Smoke · 02-05-2013, 01:13 PM

Well here's my first chuck roasts I smoked up for the Superbowl. Used Plowboys Bovine for the rub then add some Montreal rub just before it went on the WSM. Temp. was 250 for about nine hours ,then rested in a cooler for 2.5 hour. Sorry I didn't get any pictures of the shredded beef. Oh, the roasts were eight .

and five pounds. Thanks to Colonel00 for the idea. He had pron from a throw down awhile back that I managed to find.

buffalotom · 02-05-2013, 01:18 PM

Those look good. How was the temp difference between the five and eight pounder?

jeffjenkins1 · 02-05-2013, 01:20 PM

Nice job!

Jeff

gtr · 02-05-2013, 01:22 PM

Looks good - thanks for reminding me I need to do a chuckie soon!

BobM · 02-05-2013, 01:22 PM

Looks great!

LittleHill Smoke · 02-05-2013, 01:38 PM

Quote:

Originally Posted by buffalotom

Those look good. How was the temp difference between the five and eight pounder?

I think I pulled the five pounder at 202 cause I chopped it up for burnt ends and the eight got pulled at 209.

scummybear · 02-07-2013, 08:07 PM

They look pretty tasty.

JohnHB · 02-07-2013, 08:35 PM

Look a little over for me. I prefer the bark a mahogany colour and not black. However I do realise that photos do not always show the realistic colour. If you enjoyed them all is good.
John

Big George's BBQ · 02-07-2013, 08:38 PM

Looks good to me

cowgirl · 02-07-2013, 08:45 PM

Looks tasty!!

LittleHill Smoke · 02-07-2013, 08:49 PM

Quote:

Originally Posted by JohnHB

Look a little over for me. I prefer the bark a mahogany colour and not black. However I do realise that photos do not always show the realistic colour. If you enjoyed them all is good.
John

If your talking about the ends, you are correct a bit over done. A bit dry for my taste. Guess I had to many drinks before I pulled them off. They were a first too! Live and learn I say :)

bigabyte · 02-07-2013, 08:50 PM

Looks great!

Westexbbq · 02-08-2013, 11:22 AM

Great job, mighty fine indeed.

Freddy j · 02-08-2013, 11:49 AM

Quote:

Originally Posted by LittleHill Smoke

Well here's my first chuck roasts I smoked up for the Superbowl. Used Plowboys Bovine for the rub then add some Montreal rub just before it went on the WSM. Temp. was 250 for about nine hours ,then rested in a cooler for 2.5 hour. Sorry I didn't get any pictures of the shredded beef. Oh, the roasts were eight .and five pounds. Thanks to Colonel00 for the idea. He had pron from a throw down awhile back that I managed to find.

how do you serve the shredded beef? on rolls?

looks great!

LittleHill Smoke · 02-08-2013, 11:59 AM

Quote:

Originally Posted by Freddy j

how do you serve the shredded beef? on rolls?

looks great!

Being it was the Super Bowl I just had Kings Hawaiian rolls, it's a sweet bread the size of a slider

02-05-2013, 01:13 PM	#1
LittleHill Smoke On the road to being a farker Join Date: 07-13-12 Location: Los Angeles, Ca Downloads: 0 Uploads: 0	First Chuck Roast smoke Well here's my first chuck roasts I smoked up for the Superbowl. Used Plowboys Bovine for the rub then add some Montreal rub just before it went on the WSM. Temp. was 250 for about nine hours ,then rested in a cooler for 2.5 hour. Sorry I didn't get any pictures of the shredded beef. Oh, the roasts were eight .and five pounds. Thanks to Colonel00 for the idea. He had pron from a throw down awhile back that I managed to find. __________________ 22.5" WSM, 22.5" Weber OT Silver, Kenmore Vert. , Weber BabyQ Last edited by LittleHill Smoke; 02-05-2013 at 02:06 PM..

02-05-2013, 01:20 PM	#3
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Nice job! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

02-05-2013, 01:22 PM	#4
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Looks good - thanks for reminding me I need to do a chuckie soon! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-05-2013, 01:22 PM	#5
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-07-2013, 08:07 PM	#7
scummybear On the road to being a farker Join Date: 05-20-12 Location: Pennsauken, NJ Downloads: 0 Uploads: 0	They look pretty tasty. __________________ noob to q <(+_+)> Char-Griller Pro Deluxe Charcoal Grill; UDS

02-05-2013, 01:18 PM	#2
buffalotom Full Fledged Farker Join Date: 12-14-11 Location: Forest Grove, Oregon Downloads: 0 Uploads: 0	Those look good. How was the temp difference between the five and eight pounder?

02-07-2013, 08:35 PM	#8
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Look a little over for me. I prefer the bark a mahogany colour and not black. However I do realise that photos do not always show the realistic colour. If you enjoyed them all is good. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

02-07-2013, 08:38 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks good to me __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

02-07-2013, 08:45 PM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks tasty!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-07-2013, 08:50 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks great! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-08-2013, 11:22 AM	#13
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Great job, mighty fine indeed. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"