Jump to content

Getting Closer - Chuck Roast

Recommended Posts

This one came out with great bark.  I ended up using FOGO lump on this round and some hickory thrown on for smoke.  And the cooking time surprised me by going out much longer than on the cowboy lump I'd used previously for a similar weight Chuck Roast cut.  I did NOT wrap at the stall and I regret it.  Taste was on point, but it just dried out too much.  A pity but I'm getting closer to looks good and tastes good and is juicy.





Link to post
Share on other sites

Looks like your getting closer. My left over chuck ends up as stew. I noticed the window on a juicy chuck is narrow plus i think beef drys out quicker than pork after cutting.. I'm planning on my next one to wrap before its done adding some beef stock This way i'll have some juice to go with it 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...