Smoked chuck roast

[Chef Country]

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

[Brian in Maine]

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.

[deguerre]

Yes, yes, yes and yes! Smoked chuck is one of my favorite things. Take to around 195 or more until it pulls apart easily.

[4dueces]

Good Idea. Haven't done a beef roast, but I have smoked some deer roast. Equally as good.

[1FUNVET]

Chuckies are good for sammies :thumb:

[Ribbin' Randy]

Chuckies rock!!!

[smoken don]

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.:thumb:

[Kevin]

Smoked chuck is fine eating. Hope you like it.

[cowgirl]

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.


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/calves/093-2-1.jpg

[landarc]

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...

[Rookie'48]

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!

[Chef Country]

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!

[4dueces]

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.
http://i978.photobucket.com/albums/ae265/4dueces/Creating%20Hog%20Zilla/TwinChuckies2.jpg

Pics aren't very good either as I used my cellphone.

[kyle corn]

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.

[Goin Que Que]

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

[LT72884]

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

[Goin Que Que]

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.

[LT72884]

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.

ok thanx. im gonna try it out soon. i hope.

[seattlepitboss]

Pulled chuck is one of my perennial faves.

[Phrasty]

Yah, Im doing this this week! Thanks.. :-D

Cheers

[prudog]

I recently did small 13lb whole shoulder clod (source of chucky). I was scared it would be dry, so I cooked in foil pan. The meat on bottom simmered in juices while top has good smoke ring. Sorry, but it was down to scraps the next day before I was able to get a pic.

While I am not an expert on chucky, I have become an instant fan. A prior attempt with a smaller cut and no foil pan was not impressionable, but I think I have my sea legs now.

http://lh5.ggpht.com/_K6nRm0I-5ZU/TCqb2gnkDQI/AAAAAAAABb4/zfxNGfu6mrY/s400/IMG_0392.JPG

http://lh4.ggpht.com/_K6nRm0I-5ZU/TDKQfVtcvWI/AAAAAAAABb4/VdU54CW9HcQ/s800/IMG_0411.JPG

http://lh6.ggpht.com/_K6nRm0I-5ZU/TDKQZ6dY4oI/AAAAAAAABb4/YOkFnw4tvQk/s800/IMG_0406.JPG