Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Smoked Chuck Roast
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Shag" data-source="post: 5681170" data-attributes="member: 17275"><p>I went grocery shopping Saturday morning and ran across a nice looking 2.5 pound chuck roast for 7 bucks at Food Lion. Wasn't really sure what I wanted to do with it. But I brought it home, salted, peppered and put it in the fridge about noon Saturday. Decided Sunday morning I'd try smoking it on my Weber charcoal grill via the snake method. [ATTACH=full]188556[/ATTACH]</p><p>[ATTACH=full]188557[/ATTACH]</p><p>Added red oak chunks to the charcoal and got it in the grill about 3:00. Checked the temp at 5:00 and it was 165 so I pulled it and wrapped in butcher paper. Back on the grill for another hour and it hit 200. Wrapped in foil and put it in a cooler to rest for an hour.</p><p></p><p>I wasn't really sure what to expect. It wasn't up there with MY brisket by any means. But it was better than MOST of the crap they call brisket at BBQ places around here. My wife said it was the best beef she's ever eaten! But she likes pot roast. And, to me, it was a smoked pot roast…kinda stringy and a little too fatty that didn't melt in just right. </p><p>[ATTACH=full]188564[/ATTACH]</p><p>But for 7 bucks and zero hands on time, I have zero complaints.</p><p>[ATTACH=full]188566[/ATTACH]</p><p>Served with Argentina red chimichuri sauce, caprese salad and some basil pesto couscous.</p></blockquote><p></p>
[QUOTE="Shag, post: 5681170, member: 17275"] I went grocery shopping Saturday morning and ran across a nice looking 2.5 pound chuck roast for 7 bucks at Food Lion. Wasn’t really sure what I wanted to do with it. But I brought it home, salted, peppered and put it in the fridge about noon Saturday. Decided Sunday morning I’d try smoking it on my Weber charcoal grill via the snake method. [ATTACH type="full"]188556[/ATTACH] [ATTACH type="full"]188557[/ATTACH] Added red oak chunks to the charcoal and got it in the grill about 3:00. Checked the temp at 5:00 and it was 165 so I pulled it and wrapped in butcher paper. Back on the grill for another hour and it hit 200. Wrapped in foil and put it in a cooler to rest for an hour. I wasn’t really sure what to expect. It wasn’t up there with MY brisket by any means. But it was better than MOST of the crap they call brisket at BBQ places around here. My wife said it was the best beef she’s ever eaten! But she likes pot roast. And, to me, it was a smoked pot roast…kinda stringy and a little too fatty that didn’t melt in just right. [ATTACH type="full"]188564[/ATTACH] But for 7 bucks and zero hands on time, I have zero complaints. [ATTACH type="full"]188566[/ATTACH] Served with Argentina red chimichuri sauce, caprese salad and some basil pesto couscous. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Smoked Chuck Roast
Top