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2
Posted on 7/4/22 at 3:19 pm to Boss
That looks great
Posted on 7/4/22 at 3:51 pm to Boss
That looks insanely good. Nice job!
Posted on 7/4/22 at 3:53 pm to LSUZombie
Nice. I have a chuck on right now. I might changing up the plans 
Posted on 7/4/22 at 3:55 pm to LSUZombie
Delayed check-in but they turned out excellent…even I couldn’t screw these up. Did some nachos for the hell of it
Posted on 7/4/22 at 7:15 pm to drockw1
Gone pecan…
Posted on 7/5/22 at 2:29 am to LSUZombie
I made this for the 4th. I'll second your 'wow'! Best burnt ends I've ever tasted. Thanks for the recommendation! 
Posted on 7/16/22 at 7:12 pm to LsuFan_1955
Made these tonight with 2 chuck roasts, about 3.50lbs each.
Didn’t pay attention to internal temp, like one of the other posters above.
275ish.
2hrs on smoke with dry rub. Then sauced and wrapped for another 2.5.
It was falling apart tender at this point, so I had to be careful cubing it up. More rub and sauce and then back in for another hr.
Meat candy! So good.
Didn’t pay attention to internal temp, like one of the other posters above.
275ish.
2hrs on smoke with dry rub. Then sauced and wrapped for another 2.5.
It was falling apart tender at this point, so I had to be careful cubing it up. More rub and sauce and then back in for another hr.
Meat candy! So good.
Posted on 7/20/22 at 3:45 pm to LSUZombie
What type of thing do y’all put them on when they go back in after cubed and sauced? Is it better to use something like a pan or dish that will hold the juices or a cooking grid/grill where the drips drip?
ETA: looks like a foil type pan from what I see used.
ETA: looks like a foil type pan from what I see used.
This post was edited on 7/20/22 at 3:59 pm
Posted on 7/20/22 at 4:19 pm to Havoc
I'm doing this tomorrow, already looking forward to Thursday night meat sweats.
Posted on 7/20/22 at 4:21 pm to 632627
quote:
I’ve been smoking chuck more and more lately, and I think I prefer it to a brisket flat.
I have to. It's damn good.
Posted on 7/20/22 at 4:38 pm to calcotron
Bought a roast at the store and immediately got called out of town. Had to put it in the freezer for now.
Posted on 7/20/22 at 9:47 pm to Havoc
I used a foil pan
If there’s too much extra (empty) space, I might put a little liquid in the bottom
If there’s too much extra (empty) space, I might put a little liquid in the bottom
Posted on 7/21/22 at 8:33 am to LSUZombie
The last time I did this, the only chuck I could find that day was really small. So, I tossed in some beef short ribs and cooked them along with the chuck using the same time and technique. Fantastic.
Posted on 7/22/22 at 9:44 am to BigDropper
quote:
What is the purpose of wrapping with BP?
You still get some steaming benefits, but it maintains the bark much better. I like butcher paper over the foil myself.
Posted on 7/22/22 at 10:25 am to RockyMtnTigerWDE
Doing this Sunday. Pretty stoked about it.
Posted on 7/23/22 at 9:39 am to LSUZombie
How much cooking time generally? 5 hours or so?
Posted on 7/23/22 at 9:41 am to lsuguy84
Last time I smoked one with some spare ribs I did the 3-2-1 method on. For the chuck I did:
2 hours on smoker unwrapped
2 hours wrapped
2 hours cubed and sauced in a pan
2 hours on smoker unwrapped
2 hours wrapped
2 hours cubed and sauced in a pan
Posted on 7/23/22 at 9:44 am to LSUZombie
That was my plan. Thanks for the advice 
It’s going to rain all day tomorrow so I’m doing this today.
It’s going to rain all day tomorrow so I’m doing this today. Posted on 7/23/22 at 9:56 am to AlxTgr
quote:
So, I tossed in some beef short ribs and cooked them along with the chuck using the same time and technique. Fantastic.
Yep, ive used beef short ribs for it and they came out fantastic.
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