Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: nukeofficer on August 22, 2017, 02:21:50 PM
-
Thinking bout throwing a chuck roast on the pellet grill today. Any tips, tricks or suggestions would be greatly appreciated.
Thanks in advance
Sent from my SM-G950U using Tapatalk
-
I did one last week and it was great. Here's the thread.
http://www.letstalkbbq.com/index.php?topic=20968.0
-
Pulled beef or slicing it?
I coat mine in sea salt for 3 to 4 hrs let sit in fridge , wash off salt then rub with a good rub then back in fridge for an hour or two. Smoke the chuckie at 250 with an A-Maze-N tube or square for the entire cook. I pull at 195 or 205 whichever I choose then I let rest then slice it up. To me it's better than a brisket
-
Chuckies are every bit as challenging as a brisket can be and I agree with Tommy, I think the flavor is richer and beefier than a briskie.
-
Here is a chuckie from Sunday. It was very good and tender