I began the day with homemade paleo cinnamon rolls, but they turned into biscuits..haha. They were 100% healthy and very good!


Then I fired up the smoker for 2 chuck roasts. Both were rubbed with Oak Ridge BBQ rub...amazing stuff. 1 chuck roast was going to get shredded, the other I planned on cubing into chunks for burnt ends....here are the results



The burnt ends


I applied more rub and let them sit in their own juice and added some BBQ sauce and back to the smoker for an hour


About 3/4 of the way through I began the mac n cheese


I cut up then smoked strips of sirloin steak to add to the mac n cheese


Everything is mixed in now


Back on the smoker with the chuckies


And the final result


A lot of work...along with trying to paint the interior of our house at the same time...but it was such a nice day and the food was pretty dang good!

That would make a fat boy cry. Nice job.

Looks good. I need to try smoking a chuck roast.

They are MUCH easier than a brisket and just as tasty IMHO

Pic after pic of mouth watering deliciousness----I had to change my shirt due to all of the drooling!!!

Looks great...

That should have been for this weekend and the Super Bowl...looks great!!!

Chuck Roast? That's a good idea! What, temp and time to keep moist?

I don't do briskets any more. Rather big boneless chuck roasts (either one or two at a time for a total of 8-10 lbs. of meat). Smoke them like briskets. I smoke them open for 4-5 hours then wrap in foil and smoke another 4-5 hours. No waste and can pull the meat apart with a fork.

That's a good idea, I will try a chuck roast

Hahahaha...thanks guys. I'll post a pic of yesterday's cook in a bit.
I do my chuck roasts just like a brisket. wooster sauce the day before. apply rub. I use Oak Ridge BBQ rub.
Usually smoke using lump charcoal and oak, mesquite, or apple.
Get the smoker to temp...about 250-275*. Once the internal temp gets to 167* i wrap in foil. Depending on what I want to do with it...i'll let the internal temp get to 197-200* if I want to cut it into burnt ends OR let the internal temp get up to 215* if I want to make shredded beef. Just depends on what I'm wanting to do. This last time the shredded chuck turned out much better! The burnt ends I think I left on too long.

Looks delicious! I think I am hungry

I done did.

That looks great

We only do chuckies, much less waste. love the leftovers on tacos.

Man, that looks amazing.