Smoked Chuck Roast

lenolaroad

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Wake Forest
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Ironwood 650/Masterbuilt Pro/Weber Genesis/Weber 22"
I’ve tried several of the chuck roast recipes on YT and traeger.com. Went back to basics and got the best result to date in trying to use it as a sub for brisket. Only two of us left at home. We cook full packers occasionally for company or to share with neighbors but wanted to determine what worked best and easiest for just two of us. Did a 3-4lb chuck roast from Sam’s at 225 with Super Smoke and a tube for four hours to 160 IT, wrapped in pink paper and left in to 205. Wrapped the package in a towel and cooler for 90 minutes rest and got a great result. Wasn’t planning to post so the pic is lame but fairly shows the final product. Great balance of seasoning using Aaron Franklin’s recommended rub recipe and smoke for a six hour cook.
 

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mikeytee

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I smoked one a couple of weeks ago about the same approach, I used the same rub I use on brisket, 215 with a smoke tube added till it hit 160, pulled it wrapped in foil and put in the oven at 200 degrees for a couple of hours. Tip, slice and use for open face hot beef sandwiches with mashed potatoes and beef gravy was delicious and you can cut it with a fork. Pellets were Hickory from cookinpellets.com.
 

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