Smoked chuck roast

C

Chef Country

is one Smokin' Farker
Joined
Jul 26, 2009
Messages
662
Reaction score
691
Points
0
Age
37
Location
Wellington, KS
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
 
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.
 
Good Idea. Haven't done a beef roast, but I have smoked some deer roast. Equally as good.
 
Brian in Maine said:
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.
Click to expand...


Great advise right there.:thumb:
 
Me too! I love smoked chuck...

here's the last chuck I did... http://www.bbq-brethren.com/forum/showthread.php?t=77035

I smoked a loaf of beer bread on the drum to go with it.


093-2-1.jpg
 
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...
 
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!
 
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!
 
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.
TwinChuckies2.jpg


Pics aren't very good either as I used my cellphone.
 
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.
 
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
 
dang, 8 pounds. i just bought a dang 4 pounder... it better pull.

does it end up being close to 1.5 hours per pound or 1 hour per pound for cooking time?? thanx sorry to hijack
 
at 250 about 1 hour a pound I start it early and when it's done I wrap the foil pan in a couple of towles and put in a cooler till dinner.
 
Yah, Im doing this this week! Thanks.. :-D

Cheers
 
You must log in or register to reply here.

Similar threads

PitRow
"Roast beef" ???
2
Replies
29
Views
2K
LYU370
LYU370
N
Lunch meats expensive
Replies
16
Views
1K
Itsdone
I
D
Any advice for beef “blade “ roast for pulling?
Replies
6
Views
541
Debmar
D
N
smoked pot roast question
Replies
11
Views
853
PitRow
PitRow
E
Chuck roast over open fire
Replies
13
Views
1K
Al Czervik
Al Czervik
Back
Top