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Started By
Message
re: Smoked chuck roast
Posted on 12/1/18 at 6:18 pm to Uncle JackD
Posted on 12/1/18 at 6:18 pm to Uncle JackD
I bet that’ll make excellent tacos
0
Posted on 12/1/18 at 6:18 pm to Uncle JackD
Sliced at 205? Shouldn't that be pulled at that point.
Posted on 12/1/18 at 6:27 pm to Rza32
Not necessarily, I cut brisket at 205.
Posted on 12/1/18 at 6:56 pm to Uncle JackD
Awesome bark for sure
Posted on 12/1/18 at 7:00 pm to Uncle JackD
Well, you done fricked that all up.
Take note y'all, this is why we can't have nice things.
I kid, I would eat it....
with ketchup.
Take note y'all, this is why we can't have nice things.
I kid, I would eat it....
with ketchup.
This post was edited on 12/1/18 at 7:16 pm
Posted on 12/1/18 at 7:13 pm to Janky
Why do you have to be such a jerk?
Posted on 12/1/18 at 7:16 pm to Walt OReilly
Walt, I’m sure you’ve have much juicier meat in your mouth.
Posted on 12/1/18 at 7:16 pm to Walt OReilly
Relax, Unclejack knows I am just messing with him.
Posted on 12/1/18 at 7:21 pm to BigPerm30
Posted on 12/1/18 at 7:22 pm to Janky
Posted on 12/1/18 at 7:59 pm to Uncle JackD
You didn't foil like the other guy did right?
looks like 205 was a little long but the bark looks great.
looks like 205 was a little long but the bark looks great.
Posted on 12/1/18 at 8:06 pm to RockyMtnTigerWDE
I used butcher paper from 165 on.
Posted on 12/1/18 at 8:42 pm to Uncle JackD
I tried that once with a similar result.
Sous vide next time and sear it on the grill.
Sous vide next time and sear it on the grill.
Posted on 12/1/18 at 8:46 pm to Uncle JackD
Okay thank you
Posted on 12/1/18 at 10:10 pm to Uncle JackD
I smoke mine for about 4 hr and then put in a dutch oven with a can each of beef broth and beefy mushroom soup and add potatoes and carrots and continue to slow cook for another 4 - 5 hours. Has the smoke flavor and is pull apart tender.
This post was edited on 12/2/18 at 10:15 pm
Posted on 12/2/18 at 3:07 am to Uncle JackD
Smoke them quite often, slow till 190 then pull and rest.
Fast and easy when I don't feel like or need a brisket sized piece of meat.
Fast and easy when I don't feel like or need a brisket sized piece of meat.
Posted on 12/2/18 at 10:10 am to Uncle JackD
Looks like you let it go a little too long. Love that bark though. Where do you buy the rub?
Posted on 12/2/18 at 10:12 am to LSUlefty
Posted on 12/2/18 at 10:17 am to Uncle JackD
You ever use any other ones besides black, or was it once you go black you never go back kinda thing?
Posted on 12/2/18 at 10:19 am to Janky
I’ve only used black but ppl I know used the red and love it for pork. 
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