Chuck Roasts

Well, I was surprised at the results. The rubbed piece was very juicy and tender, while the marinated piece was dry but tasty. I thought it would be the other way around. But, I should have know that. All the other meat I cook is dry rubbed and comes out great. I guess I will only marinade fish, and chicken when I want a different flavor.

How large were they?

What temp and how long?

They were about six pounds each. I put them on smoke (been running around 120*) for a couple of hours. Then set at 185 (which runs around 200) for a couple of hours. Turned it up to the next notch, should be around 225* (but it runs around 300*) All told it was about seven hours to reach 197* Almost like brisket, with the grain running vertical instead of sideways. Let it rest for an hour. Made some jumbo sandwiches with fried peppers and onions. Mighty tasty.