Chuck rub?

[Grinder10]

I'm doing my first chuck roast this Saturday on my WSM. I've read that it should be cooked to 160 then foiled until a fork will twist easily in the meat. My question is what do I rub it with? Would it just be easiest to get some Bovine Bold or make my own? Any other tips would be appreciated.

 

[Smokey Al Gold]

I really like my chuckies with bovine bold. You won't be dissapointed.

 

[Porchpup]

I have two on as we speak. Here's what I use.

Pour a little beef broth in when you foil. You're going to love it. :thumb:

 

[HeSmellsLikeSmoke]

I like 'em simple with kosher salt and pepper or Montreal steak seasoning.


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[landarc]

I liked it with Montreal steak, or seasoned like a brisket. I don't foil chuckies for smoking. Just let them cook until done.

 

[MadKirk]

I used Bovine Bold a couple weeks ago, and will do it again Sunday when I smoke another chuck.

 

[Big_AL]

I defer to the seasoned cooks here but this is what I like to do...

I use a combo of the above. I let it sit overnight in KC Masterpiece Steakhouse marinade. Pat dry then rub with salt and pepper. Add low-sodium beef broth when foiled.

Good luck Grinder...looking forward to seeing the finished product.

 

[SmokinAussie]

The last (and only) one I did, I seasoned with Zach's Brisket Rub. Very nice indeed!