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Saturday Chuck Roast
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3720
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!)

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Posted on: 4/8 9:07:15
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Re: Saturday Chuck Roast
Staff Team
Joined:
09/22/2007
Posts: 4417
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
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Re: Saturday Chuck Roast
LSF Member
Joined:
01/01/2013
From Fargo
Posts: 846
Looks awesome!

Posted on: 4/9 8:05:50
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Re: Saturday Chuck Roast
Staff Team
Joined:
12/15/2005
From Mayer , MN
Posts: 4755
I borrowed your inspiration for our family Easter dinner. Two chuck roasts with steak seasoning smoked with cherry and apple.

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Posted on: 4/22 18:06:59
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Re: Saturday Chuck Roast
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3720
Looks like winner! I've havent done much regarding smoked meats. These are the first chuck roasts and easters brisket was a first as well. A lot of research paid off as they were both excellent. As if my fishing hobby wasn't expensive enough!

Posted on: 4/22 18:44:43
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Re: Saturday Chuck Roast
LSF Member
Joined:
04/13/2011
From Ramsey/St. Cloud
Posts: 191
Been on a smoking binge the last couple weeks. Here’s a few of them. Another brisket and ribs tomorrow.

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Posted on: 4/22 23:28:26
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Re: Saturday Chuck Roast
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3720
Great looking grub FK!

Posted on: 4/27 18:08:27
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Re: Saturday Chuck Roast
LSF Member
Joined:
12/14/2014
From Duluth
Posts: 315
We could go for that plate right about now! Thanks for sharing.

Posted on: 4/27 18:25:05
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