Chuck roast is on the menu for tonight. This is a 3-pound chuck roast that I purchased from Porter Road Butcher. I seasoned
it last night with a binder of Worcheshire and a base rub of Boars Night Out White Lightening with Double Garlic and topped it
off with Kosmos Q Dirty Bird rub.
This morning I fired up the Chubby 3400 with KBB and a couple chunks of cherry and pecan wood. I am cooking at 235 today.
Chuck roast out of the refrigerator and waiting for the smoker to come up to temperature. The roast came tied from Porter Road
so I just left it on there.
Chubby is up to temperature.
Chuck roast is on!
A little over 4 hours and the roast was stalled at 162. I pulled it off the smoker and put it an aluminum pan with some organic
beef broth and covered tightly with foil. I plan on taking it to at least 208 to 210.
It took another 3 hours to get to a probe tender temperature of 210. I vented the cover for a couple minutes and then double
wrapped the pan and put it in a cooler for a couple hours rest.
All sliced and ready to be plated.
My plate with some fried potatoes and gravy. Yep I know, it needs MORE gravy!
Roast was extremely tender, flavorful and had a nice light smoky aroma.
