Smoked Chuck Roast and Burnt Ends On Kamado Joe

[@GilbertFireplacesBBQs]

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[@CathiFriesen-ph6bi]

This is soooo good! Thanks!

[@jacobfox6838]

The rack goes on top the sloroller

[@paulkysar6207]

New user here. Just bought KJ3 Classic. Been watching a lot of videos on chuck roasts and briskets. The finishing temp seems to vary, I hear people say 205 for brisket. What was your finishing temp on the chuck, 165 or so and continue to cook for tenderness if needed.

[@GilbertFireplacesBBQs]

Hey Paul! After wrapping it the final temp on this chuck roast was between 185-190. We also have a complete brisket tutorial if you want to check it out! kzbin.info/www/bejne/rWOtqZadnal4oq8 . Happy Grilling! 🔥

[@geraldbailey950]

I made the smoked chuck roast, cooked at 225 for about 3 hours and pulled it off at 162°, wrapped it and let it sit for about a hour. Mine came out super tough though. Any idea why and how to prevent that in the future? Should I have added moisture (beer, beef broth or something to it when I wrapped it and let it go back on until I got an IT of 195-205?

[@GilbertFireplacesBBQs]

Yes, if the meat is not probe tender keep it on. You want the final internal temp to be around 195. It will take minimum 5 hours depending on the size of the roast.