Merry Christmas! Firing up the smoker today...
- Thread starter otismotis08
- Start date
Nice! That sounds great. I've never tried smoking a chuck roast. How do you do yours?
I'm currently working on double smoked ham on the BGE. Cooked it with a little hickory smoke, tossed it in the refrigerator for a couple of days and now "reheating" it to 140* with a few nice chunks of applewood. Finish with a glaze of whole grain mustard, brown sugar and maple syrup. I hope it tastes as good as it smells!
I do the chuck roast just like the pork butt. Season the heck out of it, smoke it for about 3 hours, pull it out and cut into 1-2" chunks, then put in a foil pan and smoke for another 1-2 hours till ready, stirring occasionally to mix in the juices.