your results looked smokin', James! gonna have to try this tomorrow or Sunday

I did one last night on the egg. It was good and I’ll add it to my normal rotation and be eating it a lot

Started this today...

Rubbed down with some seasonings and started it on the smoker a little before lunch.





It's been going for a bit now and the internal temp is up to 165 degrees. I've been basting it with beer because, well... that's what I have in my hand when I go out there to check on it.

Wrap it and get it 202

I let it get to 180 just now and pulled it off, wrapped it in aluminum foil, put it in a warm platter in the cooler and placed a towel over it. I recon she's going to make some homemade fries and some baked beans when she gets through with her nap.

Well... The flavor was great, but as I expected it wasn't a tender as I had hoped for. I think we are going to slice it thin today, sautee it in a pan in a little beef broth with bell peppers and onions and then make cheese steak sandwiches out of it tonight.

Anyway we served it last night with oven roasted potatoes with herbs and olive oil and seasoned black beans and fire roasted tomatoes on the side.





I will be doing it again, but maybe cooking it even slower at about 200 degrees and maybe rubbing it in olive oil first.

Dang man.. Nice.

Thanks for the link. I will be trying this soon.

Looks great! Hate it didn't get quite as tender as you wanted. Mine had a little pull but that's just what I was looking for. Talked to the wife yesterday and she said her snl told her i need to teach her brother how to cook 🤭🤣

😁

Well... The second time around it knocked it out of the ball park. Mrs. Irish brought home some nice buns to the cabin as well as some provolone cheese. We sliced the smoked roast thin and sauteed it in the pan with onions and bell pepper. I added a little water and soy sauce and let all that simmer.

Meanwhile she buttered the buns and I assembled all of that and put it all in the toaster oven and I'll be damned if it wasn't some of the best hot beef sandwiches you have ever put in your mouth. What a fine meal...

Nice!

Looks good Irish. Similar to the pepper stout beef recipe I posted just a roundabout way of getting there. Try that one some time. It is mighty fine. If we ever get a little cooler weather it will be one of my first cooks

Damn... I had some stout beer in the fridge, I should have opened one and poured a little in the pan instead of water and then drank the rest of it.

i did one over the wkend & like IrishGuy, it was not tender at all ... the flavor was very good; just tough meat ...

how the hell do you get it tender?? i ran the grill at 225 & it started out 1 size & was 1/3 the size of the original roast!!

https://www.smoking-meat.com/january-19-2017-smoked-chuck-roast

there's another recipe -- is the secret wrapping it in paper at 160 IT??

i'd LOVE to get this recipe to work b/c a chuck roast is a VERY affordable cut of meat

We hell mine was tender, What did you cook yours on? Was it one of those EGG like contraptions like Irish?

nope - i've got a Weber kettle w/a Slow-n-Sear ... i nailed the temps ...

10/4. I done mine on my Oklahoma Joe Offset Smoker, and i even Smoked mine at a higher temp than both of y'all

yeah, i re-read this entire thread before i got started on mine Saturday ... don't know man ... that's why i'm asking what i did wrong ????

BTW IG ... I did smear mine with olive oil before applying the dry rub ...

are you sure that was a chuck roast? looks like a round our rump to me. doesn't look like it has near the fat that a chuck does.