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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-05-2013, 01:13 PM   #1
LittleHill Smoke
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Default 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.
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Unread 02-05-2013, 01:18 PM   #2
buffalotom
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Those look good. How was the temp difference between the five and eight pounder?
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Unread 02-05-2013, 01:20 PM   #3
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Nice job!

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Unread 02-05-2013, 01:22 PM   #4
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Looks good - thanks for reminding me I need to do a chuckie soon!
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Unread 02-05-2013, 01:22 PM   #5
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Looks great!
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Unread 02-05-2013, 01:38 PM   #6
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Quote:
Originally Posted by buffalotom View Post
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.
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Unread 02-07-2013, 08:07 PM   #7
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They look pretty tasty.
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Unread 02-07-2013, 08:35 PM   #8
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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.
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Unread 02-07-2013, 08:38 PM   #9
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Looks good to me
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Unread 02-07-2013, 08:45 PM   #10
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Looks tasty!!
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Unread 02-07-2013, 08:49 PM   #11
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Quote:
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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 :)
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Unread 02-07-2013, 08:50 PM   #12
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Looks great!
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Unread 02-08-2013, 11:22 AM   #13
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Great job, mighty fine indeed.
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Unread 02-08-2013, 11:49 AM   #14
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Quote:
Originally Posted by LittleHill Smoke View Post
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!
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Unread 02-08-2013, 11:59 AM   #15
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Quote:
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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
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