John, the thing with a cut like chuck...especially if it isn't prime grade, is to keep it from drying out. Wrapping in either butcher paper or foil once it reaches 160-170 degrees (and adding a bit of beef stock if wrapped in foil), spritzing, etc. can all help with that. Good luck!
New subscriber here. Really enjoyed the content! I need to make me some smoked chuck roast! Just recently smoked a top sirloin roast and it turned out great!
I have not seen anyone do that for burnt end. I am definitely going to try this. Looks great. Thanks
Thanks Wayne! Let us know how they turn out!
I'm hungry now! Great video. have a great weekend.
Thanks John!
I’ve never had good luck with beef. This looks like it’s really good a simple. I think I will be giving this a try soon. Thank you.
John, the thing with a cut like chuck...especially if it isn't prime grade, is to keep it from drying out. Wrapping in either butcher paper or foil once it reaches 160-170 degrees (and adding a bit of beef stock if wrapped in foil), spritzing, etc. can all help with that. Good luck!
@@theqshedbackyardbbq thank you for the tips. Definitely keep that in mind. This way I can check back so I don’t forget.
New subscriber here. Really enjoyed the content! I need to make me some smoked chuck roast! Just recently smoked a top sirloin roast and it turned out great!
Thank you! Appreciate the sub and the comment!
Man that looks amazing! Great job. Shout out to the other dudes with the pioneer woman stuff.
Thank you sir!
cheers buddy nice work
Appreciate it!
Hi! What temp are you running the smoker for chuck?
I try to run it between 250 and 275 for most things, including chuck.
@@theqshedbackyardbbq Got it thanks
Over cooked buddy, don't matter how tender. When the mean turns GREY you've lost 90% of the flavor. You're chewing 10% of nothing.