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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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Old 01-20-2014, 08:45 AM   #1
Disciple882542
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Thumbs up 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!











Thanks and God bless,
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Old 01-20-2014, 08:49 AM   #2
SmittyJonz
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Looks Good - I love a Good Chuck Roast but I liked Sliced Beef Sammiches Best
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Old 01-20-2014, 08:56 AM   #3
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That looks delicious... I'm off today and just decided what we're having for dinner!
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Old 01-20-2014, 09:07 AM   #4
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Looks real TASTY!
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Old 01-20-2014, 09:09 AM   #5
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Damn nice looking chuck.
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Old 01-20-2014, 09:10 AM   #6
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That is just about perfect!
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Old 01-20-2014, 09:10 AM   #7
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Nice looking chuckie
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Old 01-20-2014, 09:44 AM   #8
spider22
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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.
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Old 01-20-2014, 10:35 AM   #9
Disciple882542
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Quote:
Originally Posted by spider22 View Post
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.

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Old 01-20-2014, 10:55 AM   #10
spider22
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Quote:
Originally Posted by Disciple882542 View Post
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.
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Old 01-24-2014, 03:55 AM   #11
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looking good
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Old 01-24-2014, 05:24 AM   #12
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^^^^^this>>>>>

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Old 01-24-2014, 04:08 PM   #13
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That looks great!!!!!!!
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Old 01-24-2014, 04:11 PM   #14
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Looks awesome!
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Old 01-24-2014, 04:18 PM   #15
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Looks great man! Pass me a plate!
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