To wrap or not to wrap (Chuck Roast and Pork Butt)
2017年12月5日 · Anyhow, I'm trying my MES for the first time, and doing a chuck roast and a pork butt. I'm planning to take both to 205 degrees, but I'm not sure if I should wrap at any point along the way. I don't wrap my brisket and I like the way it turns out, but it seems a lot of people are wrapping the chuck and butt (at least from what I've seen online).
Stalled chuck roast - Smoking Meat Forums
2019年10月6日 · At this point I'm very concerned. I threw the chuck on several hours ago. I know the smoker was sitting in sunlight for about half the afternoon. The chuck has been stalled, for a lack of a better word, for the past 3 or 4 hours. I was expecting a stall around 170 or 180. Not at 2 hours to go from 144 to 156, and then just sitting there.
Smoked Chuck Roast: Q-View - Smoking Meat Forums
2018年12月30日 · The chuck roast turned out great. It was very tender and had a good flavor. Very pleased with the results. It rested for about 45 minutes after pulling it off. We ended up just slicing it. Planning on using the leftovers tomorrow for tacos or quesadillas. Cook Recap: 2.5 lb choice chuck roast; Killer Hogs AP Seasoning and Meat Church The Gospel Rub
Smoked Chuck Pot Roast - Smoking Meat Forums
2019年5月9日 · At this point. I took a disposable baking pan and filled it with 32 oz of beef broth, 10 oz of red wine, and 32 oz of water.
smoked chuck roast - Smoking Meat Forums
2022年10月30日 · Smoked chuck roast is the bomb. I prefer shredding so I cook to maybe 205F, depending on how it probes. You want to wrap when the bark looks good and before it starts to look like it's drying out, usually about the same time as the stall (150-165). Some like to wrap with extra liquid, but it's usually not necessary unless you think it's drying out.
Smoke chuck roast - Smoking Meat Forums
2015年5月28日 · 3. Once smoked for two - three hours, get ready to wrap them in a double layer of heavy duty aluminum foil. Fold up the sides of the foil then add the beef broth and chopped onion on top of the chuck roasts. Seal the foil tightly. 4. Put the wrapped roast back on the smoker and crank the heat up to 350F if possible for 2 1/2 hours.
Smoked Chuck Roast / Meater + Temp vs Treager Temp
2024年12月12日 · Smoked Chuck Roast / Meater + Temp vs Treager Temp ... Pellet Smokers Sep 9, 2024. Tbone2000. T. Smoked ...
Smoked Chuck Roast saving leftovers? - Smoking Meat Forums
2023年10月30日 · Smoked a 2.5 pound chuck roast a few weeks ago. Four hours without wrapping, the wrapped in peach paper to finish. It was exceptionally good tasting featuring good smoke ring, and bark. Right after super, I carefully removed any unwanted fat then sucked, and sealed it in a plastic bag...
Smoked chuck roast! French Dip sandwiches - Smoking Meat …
2024年5月28日 · Working on a smoked chuck roast for French dip subs. Montreal steak & black pepper seasoning. Keeping it simple. Going to smoke to a 165°f IT & Then foil pan it & cover to a IT of 203°f-205°f What should I spritz this with? I got beef broth, apple cider vinegar, & apple juice. Can somebody...
gonna smoke a blade pot roast..... - Smoking Meat Forums
2011年7月23日 · The blade pot roast is a chuck roast with a slice of the shoulder blade in it. It should be roasted with moisture to break down the connective tissue; either by foiling at some point with moisture added (braising) or put in the smoker in a pan with some liquid of your choice (water, beer, Jack... lol!) and cook to 200° - 205° for pulling.