Best way to smoke a huge chuck roast?

[WareZdaBeef]

Giant had a sale on chuck roasts for $2.99/lb and had a 9lb roast i just had to buy. I am wondering if i can treat this like a brisket and slice against the grain? its about 6-8 inches thick. I imagine this would take some seriopus time to cook via low and slow, but would appreciate all opinions before i start prepping this beast.

 

[Norm]

I'm guessing you bought a shoulder clod, nice score!

I like to do them as pepper stout beef, or Italian beef.

 

[WareZdaBeef]

I'm guessing you bought a shoulder clod, nice score!

I like to do them as pepper stout beef, or Italian beef.

Ive done italian beef too much already. I literally have a few pounds of it already paper thinly sliced and some thicker sliced in my freezer vacuum sealed. I need something different!

I was thinking due to the thickness i could build a crazy bark without drying this beast out. I just want some opinions and ideas before i ruin this retail priced $50 cut (sale $27)

 

[Fwismoker]

I take it until probe fairly tender and slice across the grain just like you're thinking... so yup treat it like a brisket.

 

[CT-Mike]

I would make pepper stout beef out of it, put it on a kaiser roll with a slice of provo or Swiss

 

[Fwismoker]

I would make pepper stout beef out of it, put it on a kaiser roll with a slice of provo or Swiss

Mmmm and a mushroom sauce. I'm thinking like a mushroom n swiss but with pulled beef kaiser roll version. :becky:

 

[Titch]

here is how I did a few.I love chuck.

http://www.bbq-brethren.com/forum/showthread.php?t=168836

http://www.bbq-brethren.com/forum/showthread.php?t=198007

 

[WareZdaBeef]

here is how I did a few.I love chuck.

http://www.bbq-brethren.com/forum/showthread.php?t=168836

http://www.bbq-brethren.com/forum/showthread.php?t=198007

Thats nice. You cooked that against the grain side up. I am not sure mine is more wider with then it is against. I am wondering if i should cut it in the other direction so its easier to lay flat and easier to slice.

 

[SmittyJonz]

on the chuckies I get the grain Runs 9 kinds of ways so slicing is Difficult.....I chop it or shred it and pick out the Large Fat but Yes I cook it like a Brisket.........

 

[WareZdaBeef]

on the chuckies I get the grain Runs 9 kinds of ways so slicing is Difficult.....I chop it or shred it and pick out the Large Fat but Yes I cook it like a Brisket.........

Thats what im used to. When i saw this thing, i instantly thought sliced against the grain like a prime rib but cooked low and slow like a brisket. I am just not sure how to do it since ive never had access to a chuck this thick.

Let me snap a pic of it so anyone who give a crap to post will know what im working with.
brb in a few min.
thanks for watching

 

[WareZdaBeef]

Its almost 6 inches thick. Thought it was thicker.

 

[frognot]

Have always shredded or chopped them (or cut into chunks for chili).

 

[WareZdaBeef]

So im thinking cut it either right down the middle or cut it length wise to ge the most bark to be sliced against the grain.

Not trying to be rude, but i am not shredding, ive done that for years and its not something i enjoy. I reserve shredded chuck for PC shredded beef taco's and don't like my taco's smoked.

 

[EdF]

Ive done italian beef too much already. I literally have a few pounds of it already paper thinly sliced and some thicker sliced in my freezer vacuum sealed. I need something different!

I was thinking due to the thickness i could build a crazy bark without drying this beast out. I just want some opinions and ideas before i ruin this retail priced $50 cut (sale $27)

I like this guy's pulled beef approach: https://dizzypigbbq.com/recipe/clays-pulled-beef/

Has never failed to please!

Oops, hadn't read your message about not wanting to shred yet.

 

[JU]

I like to take 5, 6 pounders for a ride through the smoke (230°) for about 5 hours. Then wrap it with a can of tomatoes and chillies for the acid and flavor. Cook another 3-5 Or until I hit about 190°.
I try to cut against the grain but due to the high fat content it doesn't seem to matter when you miss.
It's like a much more forgiving Brisket.
Good luck.

 

[SmokinAnchor]

Salt, pepper and coffee grounds, low n slow till tender (190)

Never cut put pulled ... eat plain, on rolls, tacos, with AuJus... really however the better half thinks...
Always good

Post after pics

 

[mchar69]

I don't give a crap what you do,
I just want to eat some! Gonna be good!