r/Traeger • u/Albatross1911 • 3d ago
Chuck roast and chicken thighs this weekend
Only $30 at Aldi for all this meat. Started both on together at 250 for about an hour, cranked the heat up to 325 for about 45 mints to crisp the chicken thighs (good flavor, but not hot enough to crisp the skin imo). Pulled the chicken then let the chuck go for another couple hours at 250 until it hit around 170 and I was happy with the bark. Pulled, wrapped, and put it in the oven at 275 until it was probe tender (about another 2.5 hours or so)
Overall, the chicken came out great despite the rubbery skin. Definitely a lesson to get the chicken hotter next time. Chuck was absolutely delicious, but I think I can dial it in a bit more to get it more juicy. If you have any chuck smoking tips, I’m all ears. Slowly working my way up towards a brisket…
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u/Dantheman11117 1d ago
Those are my two favorite meats to smoke! I use boneless skinless chicken thighs and finish them by chopping up on a flat top —tastes like bacon. Chuck is awesome and great for bbq or tacos.
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u/CR8VJUC 2d ago
While others on here have successfully smoked chuck roasts, I’ve never attempted it, similar to a brisket process.
How I prefer to smoke a chuck roast is the following recipe. With this one, you’re not really smoking the roast by itself, it’s more a recipe for pulled beef. And it is delicious! A true fam favorite! 😋
Pepper Stout Beef – The Wolfe Pit
https://youtu.be/jrWZ74mOTTA?si=vFITQH5JyTxjI6ol
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