Chuck Roast

[DKM]

If the weather holds I hope to being doing a chuck roast on Sunday.

DKM

[Randy]

How do you do a chuck roast DKM, that is a new one on me.

Randy

[DKM]

I put kosher salt, black pepper, and a little dried mustard on the meat, heat the pit up to about 225 with oak or hickery, cook the meat in for about the same amount of time as if I was doing a pot roast, let the temp get to at least 190 and pull it from the pit let it rest about 30 minutes.

Chop/pull it put and serve in fresh corn tortillas with choice of toppings. You'll never eat a fast food taco again.

DKM

[DKM]

I've got another chuck roast going now.  I'm trying a Randy pork shoulder way of doing it.  I simply used mustered, salt (kosher), and fresh cracked black pepper.

DKM

[DKM]

This didn't last long

[DKM]

On a sandwich or in a taco, that's good stuff.

[Randy]

I bought me one to give a chuck roast a try DKM.  Yours sure look good.
No Marinade or basting sauce?

Randy

[DKM]

Not really.  Now the pork shoulder was above it in the smoker so it did drip down on it.

DKM

[DKM]

I bought me one to give a chuck roast a try DKM. 

You ever have a chance to try it?

DKM

[Randy]

Had to put it in the freezer because of the rain.  Next time the smoker fires up I will put it on.

Randy

[Randy]

Going on in the morning DKM, along with 2 butts and a picnic.  40% chance of rain but 60% chance it won't.
Randy

[Randy]

I did like you said and put it a rack below the butts.  You are right this want last long.  Tasted like brisket somewhat.  I thin sliced some for sandwiches and chopped the rest for barbecue sandwiches.  I will do a chuck again for sure.  You Texas boys know your beef.

Randy

[DKM]

Yes, sir we do 

I'm doing Italian sausage and chick parts today.  Look for posts later today or tomorrow.

DKM