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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 09-26-2013, 05:15 PM   #1
Diesel Dave
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Default Chuck Roast

Picked up a 4 lb Chuck roast for supper. I have it rubbed wit french onion soup mix. Thanks to whoever posted it, I just can't remember.
It's going now at 250 with some cherry wood for smoke, what other wood is there
Here's a pic of it before hitting the offset.
Rub was on for a few hours as I did it before the wife and I went to walk around the county fair.

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Unread 09-26-2013, 05:16 PM   #2
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I've never done a chuck roast before. I'm looking forward to some pron!
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Unread 09-26-2013, 05:20 PM   #3
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How long you think it'll go? I gotta do all my smoking on Weekends -- grill some during week.
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Unread 09-26-2013, 05:22 PM   #4
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Quote:
Originally Posted by BASSER View Post
I've never done a chuck roast before. I'm looking forward to some pron!
Man. You've got to do one. Pulled beef ecstasy. Me too on the pron. Looks like Dave has the heavy Mojo workin' it.
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Unread 09-26-2013, 05:33 PM   #5
Diesel Dave
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I'm shooting for 4 hour cook and 1 hr rest. We'll see when it's probe tender though.
Smoked for 2 hrs and then wrapped with 1/4 cup beef broth. I use a cube of the dried bullion to 1/4 c water.

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Unread 09-26-2013, 05:35 PM   #6
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Quote:
Originally Posted by deguerre View Post
Man. You've got to do one. Pulled beef ecstasy. Me too on the pron. Looks like Dave has the heavy Mojo workin' it.

what he said!!
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Unread 09-26-2013, 05:36 PM   #7
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That sounds good, Dave.
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Unread 09-26-2013, 05:42 PM   #8
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Bookmarked for future reference. Can't wait to see how it turns out....
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Unread 09-26-2013, 05:43 PM   #9
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Nice! Im tuned in.
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Unread 09-26-2013, 05:44 PM   #10
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Did my first bbq chuck last weekend. So good when you don't want to invest a whole day for brisket.
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Unread 09-26-2013, 05:46 PM   #11
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Thanks everyone. Next pic in......30 minutes when it comes off to foil.
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Unread 09-26-2013, 05:52 PM   #12
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Post some finished pics...I'm interested
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Unread 09-26-2013, 06:41 PM   #13
Diesel Dave
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As promised here it is at 2 hrs.
It is now foiled and back on, kicking the temp up to 300 for the steam bath.
Also added a butternut squash to the bbq

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Unread 09-26-2013, 06:51 PM   #14
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I gonna hafta try the soup mix next time. That sounds and looks good.
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Unread 09-26-2013, 06:58 PM   #15
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Gorgeous. That made a beautiful surface.
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