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.
I make it different than the hold method.
Pull chuck roasts from package, dry with paper towel, and then add a beef rub (Montreal Steak seasoning or something similar works well).
Smoke at 275° until the meat hits about 160° internal. No magic to that number other than it is sufficient smoke for me by that time. You can go a little higher. It will just reduce the rest of the cook time. But the meat cooks faster in the liquid.
Put in a pan with 2 beers per chuck roast, cover, and put back on the 275° smoker. If you have limited time, you can put the grill at a higher temp. Meat will get done faster. When the meet hits somewhere above 200° you can check it with forks to see if it is ready to shred. If not, cook longer. If yes, do an initial shred right in the pan on the smoker. Then throw in your peppers, onions, mushrooms, etc. and cook for another hour. If veggies are too stiff for you, cook longer. Be careful as peppers tend to disintegrate in the higher heat liquid if left in too long.
Pull off the grill when your veggies are to your liking. Shred remainder of beef to the consistency that you desire. Pour off excess juices. You can hold them for future use if you plan to reheat later. You can also throw more rub into the mixture and mix it in.
Eat.
No need to wait and hold IMO. This method has never failed me for moist beef.
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Topic: What is Your Favorite Thing to Cook on Your Pit? (Read 879 times)