Chipolte Smoked Chuck Roast
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.
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