My Chuck Roast

[Joetee]

Man my first attempt at Chuck roast. Very good and tender.
Covered with fresh ground pepper and sea salt. Grilled indirect at about 275 to 300 for about 4 to 4 1/2 hrs.
Used one little price of masquette wood chunk. Removed from heat at about IT of 155 to 165 depending on where I poked it.

Came out real good.


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[mhiszem]

Looks delicious!


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[Joetee]

Looks delicious!


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Thanks, I thought it was gonna come out tough and dry. I was going to put it in a pot and make pot roast if it was. It came out good enough to eat like a steak.

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[SMOKE FREAK]

I love a good chuck...Never had one get dry...Always tender and tasty...

Yours looks fantastic!

[Joetee]

I love a good chuck...Never had one get dry...Always tender and tasty...

Yours looks fantastic!

Thanks. It came out great. I cut some left overs today and made a steak sandwich. I think I'll be buying more of these often.

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[Ke2le]

MMMM... that looks tasty

[Big Dawg]

Yours looks great, @Joetee.

I do a version of Pepper Stout Beef and it's always a big hit with the family.





BD

[Joetee]

Yours looks great, @Joetee.

I do a version of Pepper Stout Beef and it's always a big hit with the family.





BD

Mmmmm sounds good. Recipe?

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[HoosierKettle]

That's a good looking plate joe. Nice one.

Joe click on "pepper stout beef" in the above post. It's a link to the recipe.


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