Anyone else here run a pellet grill?

Looks amazing. #GoodEats

 

Chicken jerky anyone?

 

yes please

 

Brisket is too pricey so I am smoking chuck roast. Seasoned it and let them sit in the fridge overnight. I will bring them up to 160 then wrap them in foil and toss them in the oven and bring them up to 205.
Rest them and shred them.

 

Looks great. Have you done this before? how does it turn out?

 

Thanks Fireplace911. I smoke a lot of food and have tried new dishes with some success and other failures.
The Chuck roast turned out great. It was a nice change from pork. It was smoked about 5 hrs then put in a pan to cook overnight. 0600 this morning it was falling apart.

 

I agree, sometimes you just need a change from pork. Some beef does the trick. Also some shrimp or fish, chicken with a wet rub seared then indirectly cooked comes out soo juicy and tender where normally it's dried cooked other ways.

 

looks awesome. What temp did you cook it on in the oven?

 

205

 

What is the target internal temp for a chuck roast that is to be pulled apart?

 

pretty much the same as pork butt, 195 to 205. Or probe tender