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All Night Chuck Roast Smoke Fest

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.

The Weekend Q Experience

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:

One Big Hunk Of Protein!

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.

Continue reading … One Big Hunk Of Protein!