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Chipolte Smoked Chuck Roast

FlashFlash Senior MemberChiefland/Cedar KeyPosts: 12,492 AG
Thought I would finally try some of the Goya Chipolte Mojo Crillio. I am not normally a fan of Goya Mojo, finding it too watery compared to Badia and some other brands. This Mojo with thick and quite tasty. Marinaded these two chucks overnight.

Added a modified Jeff's Rub

Also decided to do some small potatoes that I would place in a drip pan beneath the Chucks. Added some potato rub.

I held off adding these right away, not being sure how long they would take compared to the Chucks which I figured around 6 hours or so.

Choice of wood for this smoke was Pecan and Cherry. Normally I like Oak and Cherry for Beef. Set the smoker for 250º. Spritzed them occasionally with a mixture of Apple Juice/Wisers Deluxe. And decided on Sand in the water pan due to colder temps coming that night.

After about 4 1/2 hours I wrapped both Chucks. Poured alittle Beef Broth over them to add some moisture. Also some in the Potato pan.

Pretty good bark, but would have like to have seen a little more.

After wrapping I raised the temps up to 295º. At 6:30 PM they were done. Pulled them at 210º IT.

Potatoes were a little more done that I liked and I removed them earlier, wrapped in foil and placed in a slightly warmed oven.

After an hour wrapped in foil and towels in our cooler, I unwrapped these goodies.

Very nice and look at that juice.

Pulled nicely

Dinners on. Potatoes were a little overdone, but had a great flavor. Will try them again.

Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield


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