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.

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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:

4:18pm, Saturday, September 6th:

Chicken is pulled and in the freezer.

2:25pm, Saturday, September 6th:

ABTs are done!  I’m just going to eat a couple and freeze the rest.  Half also went to a neighbor.

1:58pm, Saturday, September 6th:

Chickens done!

I’m just going to pull the chicken so it’s resting on the counter.

Since it was important to quality control the chicken also I glazed two pieces with Cherry BBQ Sauce (more on that later).  They tasted amazing.

Oops!  This would be why the dog follows me around when I’m cooking.

1:22pm, Saturday, September 6th:

ABTs are on.

1:18pm, Saturday, September 6th:

Pulled the fatties.  The close up shot is Wolf’s Bold Rub.

1:10pm, Saturday, September 6th:

Brisket is done.  Looks really good.  It’s now foiled and resting in the cooler with the butts.

11:38pm, Saturday, September 6th:

Remember the little corner I cut off the brisket.  It’s off the smoker and has now gone through quality control.  It passed…

11:30am, Saturday, September 6th:

The chicken is now on the WSM.  Half rubbed with “Simply Marvelous Poultry Rub” and the other half with the every popular “Plowboy’s Yardbird Rub.”

11:10am, Saturday, September 6th:

Five fatties just went on the UDS.  The toothpicks just help me keep track of which rubs are which fatties.  No fillings on these.  Pretty much going to be for breakfasts.  One each fatty rubbed with:

Wolf Original Rub, Wolf Bold, Cajun Foreplay, Todd’s Crabby Dirt and DDogs Apple Rub.

10:04am, Saturday, September 6th:

Second pork butt is off the smoker, foiled and resting in the cooler.

8:15am, Saturday, September 6th:

The brisket is rubbed down with Spicewine Hefer Dust and is on the smoker.  I trimmed a little corner off that was thinner than the rest of the flat.  This will be used for quality control down the road a little.

I’m also using my new super fast RED Thermapen today…

The remaining butt on the smoker is at 182 degrees.

7:45am, Saturday, September 6th:

Gotta love the smell of smoke first thing in the morning.

7:05 am, Saturday, September 6th:

The “Dirty Butt” is at 195 degrees and ready for the cooler.

4:50am, Saturday, September 6th:

Temp is up a little, adjusted the air intake.  Butts are at 166 degrees.  No foil today.

12:30am, Saturday, September 6th:

Temp is stable at 225 degrees.  I’m going to bed for a few hours of sleep.  Brisket, fatties and ABTs go on in the morning.

10:50pm, Friday, September 5th:

I have a big cook this weekend.  Pretty much just to restock the refrigerator.  Just put two butts on the UDS.  One has been rubbed with Simply Marvelous Sweet and Spicy and the other with Todd’s Dirt.

© 2008 – 2009, The BBQ Grail. All rights reserved. On republishing this post you must provide link to original post.

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.
I got the case home and inside was three cryo packs of meat. I figured they would be like buying pork butts. A couple of individual cuts of meat inside each cryo. Nope, wasn’t going to be like that. One giant cut of meat. The Chuck Roll.

After a good coating of rub the chuck roll went on the Weber Smokey Mountain. A few hours in it looked pretty good:

After 16 hours at 225 degrees I was able to pull this piece of meat of the smoker and put into the cooler for a few hours of rest before pulling it.

What was really great about cooking the Chuck Roll was that it gave me a great new yield. I probably only lost about 15% of the weight during the cooking. The marbling in the meat kept it very moist, without having to inject.

I’ve got two more of these monsters in the freezer and can’t wait to get them cooking. There’s so much you can do with leftover pulled beef. I should have some fun in the weeks to come experimenting with new dishes to serve.

© 2008 – 2009, The BBQ Grail. All rights reserved. On republishing this post you must provide link to original post.