MMMM.. BRISKET..
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Old 07-09-2010, 02:26 PM   #1
Chef Country
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Lightbulb 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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Old 07-09-2010, 03:03 PM   #2
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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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Old 07-09-2010, 03:04 PM   #3
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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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Old 07-09-2010, 03:07 PM   #4
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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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Old 07-09-2010, 03:31 PM   #5
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Chuckies are good for sammies
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Old 07-09-2010, 03:49 PM   #6
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Chuckies rock!!!
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Old 07-09-2010, 06:17 PM   #7
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Quote:
Originally Posted by Brian in Maine View Post
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.

Great advise right there.
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Old 07-09-2010, 06:24 PM   #8
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Smoked chuck is fine eating. Hope you like it.
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Old 07-09-2010, 06:46 PM   #9
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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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Old 07-09-2010, 07:50 PM   #10
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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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Old 07-10-2010, 12:20 AM   #11
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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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Old 07-11-2010, 10:50 AM   #12
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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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Old 07-12-2010, 10:09 AM   #13
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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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Old 07-12-2010, 07:15 PM   #14
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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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Old 07-12-2010, 08:39 PM   #15
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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.

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