Hi-Temp Chuck...

[darita]

Just did a chuck on the MAK at 375*, cuz I got it on so late. I usually go at 240*, but I only had 4 hours to get it done. Turned out really good...moist, tender, not quite as smokey as usual, but still surprisingly good. I thought it might out kinda dry, but not at all. Take a look...

 

[Big George's BBQ]

That looks really good to me

 

[Stingerhook]

Now I'm hungry!

 

[firefighter4634]

Looks great, I did my very first chuck last weekend and will definitely do more

 

[SmoothBoarBBQ]

Looks great and moist! I must be the only person on this forum who isn't a fan of chuck roast. I do them every week for a chuck roast chili that I make, but I am just not a fan of the texture of smoked chuck roast. People liken it to brisket but I feel as though it's a totally different texture...smoking and then braising seems to produce the best results for me.