Hi-Temp Chuck...

darita · Dec 16, 2018

Just did a chuck on the MAK at 375*, cuz I got it on so late. I usually go at 240*, but I only had 4 hours to get it done. Turned out really good...moist, tender, not quite as smokey as usual, but still surprisingly good. I thought it might out kinda dry, but not at all. Take a look...

Big George's BBQ · Dec 16, 2018

That looks really good to me

Stingerhook · Dec 16, 2018

Now I'm hungry!

firefighter4634 · Dec 16, 2018

Looks great, I did my very first chuck last weekend and will definitely do more

SmoothBoarBBQ · Dec 17, 2018

Looks great and moist! I must be the only person on this forum who isn't a fan of chuck roast. I do them every week for a chuck roast chili that I make, but I am just not a fan of the texture of smoked chuck roast. People liken it to brisket but I feel as though it's a totally different texture...smoking and then braising seems to produce the best results for me.

Hi-Temp Chuck...

darita

is Blowin Smoke!

Big George's BBQ

somebody shut me the fark up.

Stingerhook

somebody shut me the fark up.

firefighter4634

is one Smokin' Farker

SmoothBoarBBQ

is Blowin Smoke!

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