Smoky Chuck Roast

[Bassman]

For those of you who don't frequent the other forums, I did these on Saturday. Injected with Creole garlic, rubbed and set overnight. Smoked at about 250 and pulled at 190 for slicing.

[GoFish]

For those of you who don't frequent the other forums,

I cant find any others that I can log on to Sorry, couldn't help it

Nice set of twins there, looks great! Can you spare any 'left overs'?

[Geek with Fire]

Did you foil at all, or just smoke it neked the whole time? Nice lookin sammy fodder you got there!

[Bassman]

I foiled at 160, poured a bit of AJ/rum over and returned to 190. I wanted to slice one and let the other get to 205 to pull. Hit a long plateau so ran out of time and decided to devour one and slice the other for sammies.

GF, I know what you mean!

[Short One]

Have to do some chuckies some time. Haven't done one myself. Great looking eats you have there Bassman.

[crockadale]

For those of you who don't frequent the other forums

Frequent...you can't get on the other "forums" Basman, good looking beef.

[Short One]

[Abelman]

Looks great.

Picked up 2 four pounders on sale yesterday for $16 total

My favorite smoke was/is brisket. These pulled chucks are in serious contention for my new favorite though.

[Bassman]

At least we know where all the defectors are!

[peculiarmike]

"Other forums" ????
There are other forums???
You better stick around home.