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11:00PM (12/5/2008) – Sixty three pounds of chuck roast, rubbed with Plowboys “Bovine Bold” and ready for the smokers. 08:00AM (12/6/2008) – Nine hours in. Smokers are holding pretty well at the 230 degree mark. Meat is averaging 165 degrees. Just need to get through the plateau and we’re home free. Continue reading … All Night Chuck Roast Smoke Fest 6:30pm, Saturday, September 6th: A few slices were taken off the brisket and the rest is in the freezer. I’m done… 5:12pm, Saturday, September 6th:
I love smoking chuck roasts. This particular cut of beef is simply wonderful after several hours on the smoker. It provides a great “pulled” meat and the yield is fantastic. I was at my local Sam’s Club the other day looking to purchase a couple of chuck roasts for some shredded beef tacos. I wanted to try smoking the beef to give the tacos a little different flavor profile than normal. They had some three and four pound chuck roasts and the price was pretty competitive. I inquired about the case price and since it was over a dollar a pound cheaper I bought 53 pounds of chuck roasts. |
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