Resorts & Lodging
Fishing Guides
Bait & Tackle Shops
Products & Services
Important Links
Classified Ads
Contact Us & More
Minnesota Fishing Reports

Saturday Chuck Roast
Staff Team
From Annandale
Posts: 3685
I put a couple of chuck roasts on the Weber Saturday afternoon. Both around 3 pounds, injected with beef stock and rubbed with coarse kosher salt, coarse black pepper and a light sprinkle of all purpose rub. I used chunk pecan and a small amount of mesquite chips using the snake method. 250 degrees for 6.5 hours until I reached my stall, double wrapped in foil and back on for 2.5 more hours until 205 internal temp. I let them rest in a cooler for 2 hours and sliced them up. A good warm up for next weekends brisket! (pics were from the next morning after cooled and sliced, Saturday turned into a late night!)

Attach file:

jpg  SCR.jpg (253.88 KB)
15237_5cab558248f11.jpg 1280X720 px

jpg  SCR2.jpg (292.45 KB)
15237_5cab558c45b54.jpg 1280X720 px

Posted on: 4/8 9:07:15
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
Transfer the post to other applications Transfer

Re: Saturday Chuck Roast
Staff Team
Posts: 4405
Looks very tasty and great picture, I am building up for my first brisket on the Traeger but doing my homework...........Kirk

Posted on: 4/8 12:21:28
Only 2 defining forces have ever offered to die for you....Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.

Pro Staff- The Dangler

Transfer the post to other applications Transfer

Re: Saturday Chuck Roast
LSF Member
From Fargo
Posts: 846
Looks awesome!

Posted on: 4/9 8:05:50
Transfer the post to other applications Transfer

[Advanced Search]


Copyright 2004-2013 Lake State Fishing P.O. Box 577 Deerwood, MN 56444 612-414-5593
All logos and trademarks are property of their respective owners. |  Lake State Fishing |   Login Facebook Page Twitter Page LinkedIn Page YouTube Page