Bought a choice Chuck roast this morning. Advise?

[Paul Hart]

It's only 2 1/2 lbs so it's not real big. Still wasn't cheap. I picked up a bottle of KC Masterpiece bbq rub just because it seemed interesting and I could detect a little bit of a good smell through the lid. It has some sugar, which I wanted a little of just to help get a bark on it. I opened the KC and tasted it in my palm. Not bad. Tasted the PBC beef rub a moment later. Both good but the KC had less salt flavor  and a little sugar so I went with that and sprinkled it all over both sides and gave it a rub, wrapped it up and put it back in the fridge until I wake up later. (Assuming I sleep at all)
They didn't have any other stuff to throw in there this morning except baby backs and they were way too expensive. So I googled "smoking a Chuck roast" and turns out people do it all the time and often slice it like a brisket. Looks pretty much like brisket too. I'm assuming I'll have to go to 205 to really get it tender but I'm hoping for a nice dark bark when she's done.
Any ideas are appreciated. I'm guessing if I get the PBC started and hanging around 260 that I'll have 3 hours in it?

[Paul Hart]

Look how this one turned out for this guy. Looks amazing. How does one go about making "burnt ends" is that a process? I always assumed it was just the ends that got a little charred and cut off when it was pulled. Guess I'm wrong.

PLEASE ...read this link   http://www.letstalkbbq.com/index.php?topic=7943.0

What *IS* allowed and, appropriate - is to give credit to the other forum or author without posting the complete link, and post the information itself here. There are several reasons for this, and - not of our making at LTBBQ.
But, the upshot is that if we can all work on this together - we can continue to build LTBBQ's knowledge availability here - rather than another forum, or blog.
No foul committed folks, just additional learning for all of us (there were some things brought to my attention by folks from other forums ) about the rules of the "decorum" on the internet

[Las Vegan Cajun]

Burnt ends is a process, normally made from the point of a whole brisket, after the brisket hits its desired IT the point is separated from the flat and the point is returned to the smoker for additional cooking to create the burnt ends.  There are various different techniques to this method but that is the basic way to make burnt ends.

[Big Dawg]

This is a good starting point, submitted by our own Ph. B.

Since you have a much smaller roast, the times would probably be significantly shorter. 

I've followed this same basic technique with good results.  In fact, it's now one of my family's favorites.





BD

[smokeasaurus]

Whenever I get a chuck roast I break out one of BBQ's greatest recipes:   Wolfes Pepper Stout Beef

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

[Big Dawg]

Thanks, Smoke.  That's a good way to go as well!





BD

[Las Vegan Cajun]

Whenever I get a chuck roast I break out one of BBQ's greatest recipes:   Wolfes Pepper Stout Beef

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

Looks killer, will have to try that along with a 6 pack of Guinness, 1 for the recipe and 5 for me. 

[muebe]

Whenever I get a chuck roast I break out one of BBQ's greatest recipes:   Wolfes Pepper Stout Beef

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

I have made this and it is soooo good!

[Paul Hart]

Hey important question here... Will the sugar in the rub actually burn in the PBC if put on too soon? I'm getting ready to fire it up (didn't sleep well or long) and I'm starting to overthink again. I can try rubbing a lot of it back off if anyone thinks I should. Use some PBC rub instead until later in the cool and then more of the KC. 
Going to check that recipe there out.

[Paul Hart]

Also noticed that guy mentioned wrapping at some point. Think that's neccesary in the PBC?

[Pam Gould]

I got  a big chuckie and cut it in pieces and froze..pulled one out today and making beef veggies soup..Smells heavenly cooking. Love chuckies.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[Las Vegan Cajun]

Hey important question here... Will the sugar in the rub actually burn in the PBC if put on too soon? I'm getting ready to fire it up (didn't sleep well or long) and I'm starting to overthink again. I can try rubbing a lot of it back off if anyone thinks I should. Use some PBC rub instead until later in the cool and then more of the KC. 
Going to check that recipe there out.

IMHO.....I'd stick with the KC rub all the way and get a nice bark with it.

[Las Vegan Cajun]

Also noticed that guy mentioned wrapping at some point. Think that's neccesary in the PBC?

If your want to get through the stall and shorten the cooking time then yes, but wrapping does take away some of the bark too.

[Las Vegan Cajun]

I got  a big chuckie and cut it in pieces and froze..pulled one out today and making beef veggies soup..Smells heavenly cooking. Love chuckies.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

Sounds delicious Pam, can't wait to see how it turns out.

[Paul Hart]

That's what I'll do then, Cajun! Cruisin along at 277. Had snow cover still at 1:45. At 2:15 it was all gone. That was quick.
Anyway....Wish me luck!