Smoked Chuck Roast and Burnt Ends On Kamado Joe

Smoking a chuck roast has never been easier with Kamado Joe’s Classic III SloRoller hyperbolic smoke chamber! Take your charcoal smoking to the next level with this revolutionary new Kamado Joe feature designed by Harvard.
Join Ryan as he shows how to smoke a chuck roast using the SloRoller, and even makes some burnt ends!
Paired with John Henry’s Rub and Old Mule’s Smoked Chipotle sauce, these burnt ends and smoked chuck roast turned out fantastic!

[@GilbertFireplacesBBQs]

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[@CathiFriesen-ph6bi]

This is soooo good! Thanks!

[@jacobfox6838]

The rack goes on top the sloroller

[@paulkysar6207]

New user here. Just bought KJ3 Classic. Been watching a lot of videos on chuck roasts and briskets. The finishing temp seems to vary, I hear people say 205 for brisket. What was your finishing temp on the chuck, 165 or so and continue to cook for tenderness if needed.

[@GilbertFireplacesBBQs]

Hey Paul! After wrapping it the final temp on this chuck roast was between 185-190. We also have a complete brisket tutorial if you want to check it out! th-cam.com/video/w2JxcghDElM/w-d-xo.html . Happy Grilling! 🔥

[@geraldbailey950]

I made the smoked chuck roast, cooked at 225 for about 3 hours and pulled it off at 162°, wrapped it and let it sit for about a hour. Mine came out super tough though. Any idea why and how to prevent that in the future? Should I have added moisture (beer, beef broth or something to it when I wrapped it and let it go back on until I got an IT of 195-205?

[@GilbertFireplacesBBQs]

Yes, if the meat is not probe tender keep it on. You want the final internal temp to be around 195. It will take minimum 5 hours depending on the size of the roast.