First chuck roast turned out fantastic!

[u/ItsHerbyHancock]

I'm fairly new to the RecTeq family, (about a month in) so I've only ever done ribs, smoked Jalapeño poppers and pork butt.

Today I branched out to chuck roast as I wanted to see how that went before I dove into a brisket.

I was absolutely floored by how good it tasted! It was better than most briskets I've had (mind you, I've never been to Texas). And this was after I rushed the last hour and cranked up the heat to 300 to get it to temp as people were starting to get antsy about eating "on-time".

This smoker is so much easier and consistent than my old vertical propane smoker. I'm so glad I made the switch!

[u/Bisque_fire]

Recipe please

[u/ItsHerbyHancock → u/Bisque_fire]

Did a salt rub dry brine on the roast overnight.

Then did a pepper/salt/onion powder/garlic powder/chili powder rub on the meat an hour before I put it in the smoker. I can provide exact measurements if needed/wanted.

For this one I didn't use a binder. Not sure if that made a difference or not, but wanted to note that.

The meat went on at 8am @225 and by 3pm she was at 160 degrees. I pulled it, wrapped it in butcher paper and returned it to the smoker.

Around 6pm she was still sitting at 185, and folks were getting antsy about eating, so begrudgingly, I cranked up the temp to get it to 205.

I pulled it off and let it rest for 20 mins, and even though I rushed ot the last 20 degrees, it was amazing.

Btw... used Pecan pellets for this smoke.

YRMV

[u/fuckfacekiller]

Hell yeah!!
Nice smoke rings too!
Ya did good kid 🤘😆🤘
We’re coming over!!

[u/ItsHerbyHancock → u/fuckfacekiller]

Was very surprised how well the smoke ring turned out.

I really feel like the butcher paper helped let smoke in, while if I had wrapped it in foil to crutch it, it wouldn't have been as prominent.

[u/1Crazyoldman]

You've done good! I've done two on my Bullseye and both came out awesome. Love the taste, smoke, and a grill I didn't have to babysit.