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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-09-2010, 02:26 PM | #1 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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Smoked chuck roast
I was wondering if anyone has ever tried smoking a beef roast? I have lots of roast in the freezer bc we raise are own beef, and we dont eat much roast, so im thinking i will put my brisket rub on and put it on the smoker low and slow. I think it should come out alright for some pulled beef samies
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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07-09-2010, 03:03 PM | #2 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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You are on track!! I like to foil it with some liquid,(beef broth) at 165, then take it to 210* internal,(or when a probe goes in with no resistance) let it rest, then pull away.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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07-09-2010, 03:04 PM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Yes, yes, yes and yes! Smoked chuck is one of my favorite things. Take to around 195 or more until it pulls apart easily.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-09-2010, 03:07 PM | #4 |
is one Smokin' Farker
Join Date: 03-19-10
Location: Cornpatch USA
Name/Nickname : Fitz
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Good Idea. Haven't done a beef roast, but I have smoked some deer roast. Equally as good.
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07-09-2010, 03:31 PM | #5 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Chuckies are good for sammies
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07-09-2010, 03:49 PM | #6 |
Full Fledged Farker
Join Date: 07-06-09
Location: Carmel, Indiana
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Chuckies rock!!!
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WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven |
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07-09-2010, 06:17 PM | #7 | |
Full Fledged Farker
Join Date: 08-02-07
Location: cleveland tx.
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Quote:
Great advise right there.
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Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness |
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07-09-2010, 06:24 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Smoked chuck is fine eating. Hope you like it.
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Kevin |
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07-09-2010, 06:46 PM | #9 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Me too! I love smoked chuck...
here's the last chuck I did... http://www.bbq-brethren.com/forum/sh...ad.php?t=77035 I smoked a loaf of beer bread on the drum to go with it.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-09-2010, 07:50 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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No, you cannot smoke a chuck roast, best to send it to me, I will do something with it for you. As a plus, I will post picture of me enjoying your chuck roasts.
Or you could smoke it to 195 to 205 and eat it in tacos, burgers, sandwiches, chili, soup, gravy, omelets etc...
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-10-2010, 12:20 AM | #11 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I always use a chuckie (aka chuck roll) when I want pulled beef. It's got a lot less waste / shrinkage than a brisket does and folks seem to love it!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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07-11-2010, 10:50 AM | #12 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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Well thanks for the help, I will have to get one out of the freezer to smoke tomorrow, i had to make a trip to the other side of MO friday night got home late last night and had to have some sleep i will even try to post some pron!
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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07-12-2010, 10:09 AM | #13 |
is one Smokin' Farker
Join Date: 03-19-10
Location: Cornpatch USA
Name/Nickname : Fitz
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Twin Chuckies. They were good, but didn't pull apart like I wanted them to. After reading this thread again, I don't think I smoked them long enough. Removed the around 175 and tried to pull them.
Pics aren't very good either as I used my cellphone. |
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07-12-2010, 07:15 PM | #14 |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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I did a chuck roast about a month and a half back. Foiled at 165 and added liquid, pulled at 200 and then let it rest for 30 minutes. Then tried to pull but it didn't wanna budge, tried bear claws and a fork and nothing. Ended up chopping it and of course it tasted just fine, but why wouldn't it pull? Should I have just let the temp get higher? To be honest at the time I was just winging it, I had never done a chuck roast and bought it on a whim and hadn't really read anything on the subject at the time.
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07-12-2010, 08:39 PM | #15 |
On the road to being a farker
Join Date: 04-20-10
Location: Garden Grove California
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I had a similer experiance as Kyle the first time also. I think the small 3 to 4 pound chucks don't pull as well as the 8 pounders and over. I just ask the meat counter to pull an untrimed big chuck from the cooler. I use my brisket rub smoke till 160ish put it in a foil pan and finish to 200 to 203.
John |
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Thanks from:---> |
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