Smoked Chuck Roast

DaveXDm9

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I have a few times the first one did not trun out well, but after some learning lessons on the first one after they were great.
 

HuntJ08

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I have. Easy to over cook. I learned to wrap it in foil for the last portion of the cook to not dry out.
I use them as my "beef" portion in my Brunswick stew.
 

ANT0407

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I just did my first one, it came out fantastic! 8 hours total cooking time on my Pit boss 1600 at 225 with it wrapped in butcher paper for the last 3 hours. I rested it for 2.5 hours in a cooler wrapped in a towel.It was a 6 pound chuck roast.
 

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