First time chuck roast need advice

HookedOnQ · 05-10-2014, 04:59 PM

Looking to do something different so I plan on picking up a chuck roast tomm to throw on the drum. I have never done one before and im trying to figure out times, temps, rub, finishing sauce, and also do you prefer pulled or sliced. I've done some research and im seeing a lot of different ways people are doing them so I figured i'd ask here and see what you guys had to say

landarc · 05-10-2014, 05:04 PM

So many ways to do a chuck roast. Two of my favorites.

1. Treat is a lot like brisket, basic rub of kosher salt, medium grind black pepper, granulated garlic and onion, and smoke until it is probe tender. You can actually slice it on a bias, and it makes great slice meat.

2. Do the same as above, but, once probe tender, cut into 1-1/2" chunks or so, coat thoroughly with a 50/50 mix of BBQ sauce and water/beer/juice and place in pan, cover for 30 minutes in smoker then remove cover and another 15 to 20 minutes. to cry up the sauce a bit.

Either way, I run my smoker between 270°F and 300°F

Ron_L · 05-10-2014, 05:34 PM

There are so many good things that you can do to a chuck! I usually cook it until probe tender and then pull, but sliced is good, too.

I switch off between seasoning chucks like a brisket or using fajita seasoning and making a mexican variation.

Larry Wolfe's Pepper Stout Beef is also a great variation on chuck...

http://wolfepit.blogspot.com/2009/10...tout-beef.html

THoey1963 · 05-10-2014, 05:44 PM

I just did the pepper stout beef and it was delicious.

http://www.bbq-brethren.com/forum/sh....php?p=2913696

HookedOnQ · 05-10-2014, 05:46 PM

What kind of cook times should I expect? I will probably be cooking around 275. I have read everything from 4 hours to 9hours. Also should I wrap after a certain temp if so what temp

HookedOnQ · 05-10-2014, 05:48 PM

Quote:

Originally Posted by THoey1963

I just did the pepper stout beef and it was delicious.

http://www.bbq-brethren.com/forum/sh....php?p=2913696

That looks great ill be adding that to my list of things to do

landarc · 05-10-2014, 05:49 PM

At 275°F, I would expect times around 1-1/4 to 1-1/2 hours per pound. Chuck has been a slower cook for me. However, I have found it to be quite tolerant of higher heats.

lennitt · 05-10-2014, 05:59 PM

I have been wondering about injecting a chuckle with Butchers brisket injection, taking it to 170 ish. Foiling till probe tender then pulling the meat for sammmys. Thoughts on my thoughts?

HookedOnQ · 05-10-2014, 06:02 PM

Thanks landarc. So if im understanding correctly I can cook till probe tender and slice or pull? Or do I have to pull it from the pit at a lower temp to slice?

16Adams · 05-10-2014, 06:20 PM

Plus 1 Landarc's advice. Catch the drippings-refrigerator overnight and lose the fat layer. Juices taste great in soups, stews, beans, chili etc etc

05-10-2014, 04:59 PM	#1
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	First time chuck roast need advice Looking to do something different so I plan on picking up a chuck roast tomm to throw on the drum. I have never done one before and im trying to figure out times, temps, rub, finishing sauce, and also do you prefer pulled or sliced. I've done some research and im seeing a lot of different ways people are doing them so I figured i'd ask here and see what you guys had to say __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.

05-10-2014, 05:04 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	So many ways to do a chuck roast. Two of my favorites. 1. Treat is a lot like brisket, basic rub of kosher salt, medium grind black pepper, granulated garlic and onion, and smoke until it is probe tender. You can actually slice it on a bias, and it makes great slice meat. 2. Do the same as above, but, once probe tender, cut into 1-1/2" chunks or so, coat thoroughly with a 50/50 mix of BBQ sauce and water/beer/juice and place in pan, cover for 30 minutes in smoker then remove cover and another 15 to 20 minutes. to cry up the sauce a bit. Either way, I run my smoker between 270°F and 300°F __________________ [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]

05-10-2014, 05:34 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	There are so many good things that you can do to a chuck! I usually cook it until probe tender and then pull, but sliced is good, too. I switch off between seasoning chucks like a brisket or using fajita seasoning and making a mexican variation. Larry Wolfe's Pepper Stout Beef is also a great variation on chuck... http://wolfepit.blogspot.com/2009/10...tout-beef.html __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-10-2014, 05:44 PM	#4
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	I just did the pepper stout beef and it was delicious. http://www.bbq-brethren.com/forum/sh....php?p=2913696 __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

05-10-2014, 05:46 PM	#5
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	What kind of cook times should I expect? I will probably be cooking around 275. I have read everything from 4 hours to 9hours. Also should I wrap after a certain temp if so what temp __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.

05-10-2014, 05:49 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	At 275°F, I would expect times around 1-1/4 to 1-1/2 hours per pound. Chuck has been a slower cook for me. However, I have found it to be quite tolerant of higher heats. __________________ [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]

05-10-2014, 05:59 PM	#8
lennitt Full Fledged Farker Join Date: 11-20-13 Location: Jackson, NJ	I have been wondering about injecting a chuckle with Butchers brisket injection, taking it to 170 ish. Foiling till probe tender then pulling the meat for sammmys. Thoughts on my thoughts?

05-10-2014, 06:02 PM	#9
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	Thanks landarc. So if im understanding correctly I can cook till probe tender and slice or pull? Or do I have to pull it from the pit at a lower temp to slice? __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.

05-10-2014, 06:20 PM	#10
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Plus 1 Landarc's advice. Catch the drippings-refrigerator overnight and lose the fat layer. Juices taste great in soups, stews, beans, chili etc etc __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top