Smoked chuck roast project for tomorrow (Edited Title)

[aaronw915]

Not many good things have came out of this pandemic but for me, being able to work from home and spend time with my family is offsetting two years traveling as a consultant where I missed some important moments with my middle child. I'm experiencing them all with my youngest.

It has also reignited my love for grilling out and trying my hand at low and slow smoking which is something I always wanted to do but never had time for.

I have been wanting some brisket for months now but not wanting to spend the time and money to do it. The internet can be a wonderful thing. So I've subscribed to this amazing board as well as YouTube channels to learn from experienced individuals.

Tomorrow, just for shits and giggles, I'm gonna do my first red meat smoke. I've done chicken and ribs but nothing like this. So after researching I decided to do a rub recipe from Cooking with Ry.

If you live within a 50 mile radius of Columbus Ohio I recommend you visit Pataskla meats. A local butcher processing only local animals. That's where I got this 3lb roast and 6 ears of corn picked today.  I'm ok with paying a higher price for locally sourced products.

I love a good pico de gallo so I used tomatoes Serranos and jalape񯳠from my own garden to whip up some. Wife only enjoys the pot liquor it makes so she gave me a thumbs up. She left for the store so I added another Serrano because it wasn't hot enough for me hahah.

I'm letting the roast chill out rubbed overnight. I'll keep updating this thread as we go tomorrow. Hope you guys follow along and give any tips, tricks, or advice you got.




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[aaronw915]

Got the temp dialed in at 230 and the roast is on. Beautiful morning for some smoking of meat




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[bamakettles]

Looking good!

[JEBIV]

looking good !

[sonofabutcher]

Good looking chuck roast. Be sure to check out my buddies Swinelife, How to Bbq right , and making it mojo YT channels. Great knowledge , recipes , and rubs


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[aaronw915]

Good looking chuck roast. Be sure to check out my buddies Swinelife, How to Bbq right , and making it mojo YT channels. Great knowledge , recipes , and rubs


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Thank you for the suggestions. I'm definitely gonna look those up because I already follow how to bbq right.


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[aaronw915]

2 hours in. Been dialed in between 230 and 250. I'm finally getting the feel of my vent positioning.


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[aaronw915]

4 hours in. Gonna be wrapping shortly




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[aaronw915]

Hit the stall at 156. Was at it for like 30 minutes. Wrapped and put back on. Added some beef broth to it. Hope it tastes as good as it smells.




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[AZ2FL]

Looking good !
I love chuck roast on the grill.

Make sure it probes tender and do not rely on temp alone before pulling off smoker. Treat it like a brisket, let it rest in a cooler for minimum of an hour before eating.

[aaronw915]

Looking good !
I love chuck roast on the grill.

Make sure it probes tender and do not rely on temp alone before pulling off smoker. Treat it like a brisket, let it rest in a cooler for minimum of an hour before eating.

Excellent advice. I did probe it quite a few times.  Since this is my first type of long smoke (besides Chicken and Ribs) it felt tender with the insta-thermometer which also read between 200 and 205 each place inserted. 

I took it out and put it in a foil pan and covered it in foil and shoved it in my oven.  I have one large cooler and it's storing beer at the moment so the oven will have to make do.

So my official time stats (I'm a nerd like that)

Put it on at ~10 am.
Smoked uncovered for 4.5 hours
Wrapped at 230pm
Took off grill at 340
Been in oven for past 25 minutes and will be there for at least an hour to hour and half.  Depends on when family arrives.

Getting the corn ready for the grill

Next update after I cut into it.

Thanks everyone for the comments and following along.  I appreciate it.

[aaronw915]

Well I think it was successful. Everyone enjoyed it. It was tender. It was easily pulled apart. I wish we could've eaten it sooner. It was foiled for 1.5 hours and I think after an hour it would've been even better. The natural juice with the broth was fucking amazing to dip the roast back in. Add homemade pickles to homemade pico and some Mac and cheese and baked beans with grilled corn and you gots yourself a stellar Wednesday dinner. Now it is time for some dominoes and euchre.

Thanks for following along.




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[blu082003]

Success!  Looks awesome nice work


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[bamakettles]

Looks wonderful!  Nice choice with the Crown as well.....  congrats on a successful cook!


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[sonofabutcher]

Looks like you nailed it !


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