Texas Chuckie

Teefus

I did a Texas Style Chuck Roast a couple weeks ago. Basically a Chuck cooked like a Brisket. It all turned out well and it was tender and tasted great. That said, I was a bit disappointed in the bark, or lack thereof. Pic below is after about 3 1/2 hours at between 280° and 300°. This was just before it went in the foil. I used a big handful of golfball sized chunks of Peach wood and had decent smoke generation. Still not much bark and not much for smoke flavor. Next time I'll be using a mix of Pecan and White Oak to up the smoke flavor, but what about bark? It is solely a function of the fat at the surface? 

 

HighHeat

You can season it a little more heavily and let it go a little longer before wrapping.  If you have butcher paper that will help retain the bark texture better than wrapping in foil.

lkapigian

Looks Killer, like @HighHeat said, let it go longer, do not wrap until bark is set ( you can rub your finger on at and nothing comes off ) I season heavily with pepper first before other ingredients as the pepper tends to bounce off other ingredients 

TEXASBGE2018

I cook those more now than I do Brisket. In our house we like chopped beef more than sliced anyways so it tastes the same. I like the ability to be able to grab a 2-3lb roast and have it done in a few hours rather than picking up a 15lb brisket and it taking all day with 2/3rds left over. 

YukonRon

I do chuckles with a small dose of olive oil over the entire surface area, then a 2:1of coarse ground black peppercorns and kosher salt. I will add some Gunpowder and garlic as well, but the pepper and salt goes on first. I also use Oak and pecan mixed, which will give you a Smokey flavor yielding a delicious tender roast when done. I do not wrap, but when I pull, I give it 20 minutes before slicing.