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[Brushpopper]

I saw the title of the thread and thought to myself that I’ll be the oddball and say chuck roast. That’s my smoked goto. They were good before, but even better since others here shared the 207 plus temps and hold for an hour. I make them both BBQ style and Mexican style using different rubs and wrapping BBQ style in butcher paper and Mexican in foil and and a little earlier so not as barky in tacos or such.

Would you mind sharing your chuck roast method/recipe in detail?  I’ve been wanting to figure out how to do it right.

Try this thread Ralphie.

https://pelletfan.com/index.php?topic=4893.0

[Hank D Thoreau]

I saw the title of the thread and thought to myself that I’ll be the oddball and say chuck roast. That’s my smoked goto. They were good before, but even better since others here shared the 207 plus temps and hold for an hour. I make them both BBQ style and Mexican style using different rubs and wrapping BBQ style in butcher paper and Mexican in foil and and a little earlier so not as barky in tacos or such.

Would you mind sharing your chuck roast method/recipe in detail?  I’ve been wanting to figure out how to do it right.

Here is the link to my post on the hold method. I continue to use this method with excellent results.

My chucks have been coming up to temperature a little quicker the past few times so I have been holding at 210 for two hours. The charts in the post are the earliest attempts. After many chucks I now have the temperature control dialed in.

https://pelletfan.com/index.php?topic=4893.0

[Ralphie]

Thank you!

[texasbrew]

I would have to go with steak.

[dk117]

  That's like having to choose a favorite child Kristin.

Nonetheless, I think I'd have to go with reverse sear tri-tip.  rub the tri tip, smoke at 200 ish for an hour or two ish and then move to the gasser for a quick sear.  Rest for a bit, slice thin.  Enjoy leftovers in sandwiches the next few days. 

DK