Died and Gone to Meat Heaven

tony b · Post by **tony b** » Sun Sep 07, 2014 7:01 pm

Did my first chuck roast on the smoker today. "I swear as God as my witness, I shall never smoke briskets again!"

Roasted for 9 hours @ 250F grill temp, until roast was 210F internal. Rested for 30 minutes and pulled as easily as any pork butt I've ever done. AMAZING!

DSCN1066.JPG: Finished on the smoker; (1.51 MiB) Downloaded 3280 times

DSCN1067.JPG: Pulled Meat; (1.61 MiB) Downloaded 3275 times

DSCN1066.JPG: Finished on the smoker; (1.51 MiB) Downloaded 3280 times

DrPaulsen · Post by **DrPaulsen** » Sun Sep 07, 2014 7:27 pm

So you're saying it tasted like smoked Brisket?

brianhall1024 · Post by **brianhall1024** » Sun Sep 07, 2014 8:01 pm

Very nice! I will have to try that

czubak · Post by **czubak** » Mon Sep 08, 2014 7:07 am

I plan to break out my $5 electric smoker this weekend for the first time. May have to try this

tony b · Post by **tony b** » Mon Sep 08, 2014 8:23 am

DrPaulsen wrote:So you're saying it tasted like smoked Brisket?

Better! A richer, beefier taste. Think smoky Yankee pot roast.

brownbeard · Post by **brownbeard** » Mon Sep 08, 2014 10:34 am

Chuck is definitely a more rich beef flavor than brisket.

Cedar Rapids Brewing Society

Died and Gone to Meat Heaven

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