Bourbon Smoked Chuck Roast

[ThorneStockton]

Well I'm finally giving it a shot, the recipe courtesy of @The Tradition and found here:

http://www.thesmokering.com/forum/viewtopic.php?t=5387&postdays=0&postorder=asc&start=0

Ended up marinating for about 18 hours...

My cooker usually winds up about 290-300

3 pound chuck roast. Not too sure how long it'll take. Will probably have to end up keeping it wrapped in foil for a hour or two until an appropriate dinner time...

Post marinade, pre seasoning

On the cooker and time to get some beer.

 

[Hawk_4shur]

Looks great! How will you plan to serve it? Shredded/sliced for sandwiches? Or as an entree?

 

[The Tradition]

Looks great! How will you plan to serve it? Shredded/sliced for sandwiches? Or as an entree?

This recipe gets sliced, and it's some goooooood eatin'.

 

[The Tradition]

3 pound chuck roast. Not too sure how long it'll take.

It's surprisingly fast. Probably no more than an hour and a half at the temp you're holding in your cooker.

 

[BABiscuit]

Really interested in how this turns out. Doesnt seem like a chuck can turn out that good in 90 minutes.

 

[ThorneStockton]

It's coming up awfully fast, only about 40 minutes in. Going to try to slow it down.

 

[The Tradition]

Really interested in how this turns out. Doesnt seem like a chuck can turn out that good in 90 minutes.

You're not cooking it to death and trying to get through the stall like you would if you're cooking it like a brisket. This recipe is only taking it to 145 - 150 or so.

 

[ThorneStockton]

Slowing down, 120 degrees at 75 minutes.

 

[Hawk_4shur]

This recipe gets sliced, and it's some goooooood eatin'.

I'm in! Can't wait to try it!

 

[ThorneStockton]

135 degrees about 2.5 hours in, got the cooker more in the 250 range.

 

[ThorneStockton]

Pulled at 145, 3 hours total. This is sitting on what's left of the heat.

Wrapped it up and going to ride over to the bgf's, to slice it up.

 

[BABiscuit]

Pulled at 145, 3 hours total. This is sitting on what's left of the heat.

Wrapped it up and going to ride over to the bgf's, to slice it up.

Does bgf stand for big girlfriend?

 

[The Tradition]

Pulled at 145, 3 hours total. This is sitting on what's left of the heat.

Wrapped it up and going to ride over to the bgf's, to slice it up.

Nice job! I figured a three-pounder would take half that time at the temp you said your cooker tends to run. Don't forget the pics of the slices! (If you can stop stuffing your face long enough to snap a photo).

 

[ThorneStockton]

Nice job! I figured a three-pounder would take half that time at the temp you said your cooker tends to run. Don't forget the pics of the slices! (If you can stop stuffing your face long enough to snap a photo).

Thanks Trad, it didn't end up running at 300, I made some efforts to get it down after it seemed like it was cooking too fast.

 

[ThorneStockton]

Well, the flavor is great, there wasn't much doubt about the marinade/sauce.

User error I believe, could have gone longer. It was a bit tough. And I could have gone heavier with the wood chunks/chips.

 

[The Tradition]

Well, the flavor is great, there wasn't much doubt about the marinade/sauce.

User error I believe, could have gone longer. It was a bit tough. And I could have gone heavier with the wood chunks/chips.

Looks awesome to me.

Sometimes you just get a tough chuckie.