Chuck Roast?

[RevZiLLa]

Have any of you smoked a chuck roast? There just may be enough fat in that meat... There's a few different cuts of chuck. Which ones would work?

I'm thinking a shoulder blade chuck roast and some rib rub would sure be good!

 

[Bevo]

Chuck works great on the smoker...But my favorite thing to do with chuck is put it through th grinder for burgers!!!!!!!!!!!!

 

[Smokin Gator]

The bone in shoulder blade chuckie is the one I use. Cook to 165 internal, foil, back on smoker to 195 AND when the probe goes in without resistance, then cooler for an hour. Pull and enjoy!!! The leftovers (make 2) are excellent in Mexican dishes such as burritos, enchiladas, taquitos etc.

 

[RevZiLLa]

Now I'm gettin' motivated!

 

[pop's smokin hot que]

Chuck Roast

I did one yesterday and it turned out fine. I went to 160, foiled and went to 180. It took a long time 7:30 to 5:30. Wow, what a flavor.:icon_bigsmil

 

[pop's smokin hot que]

I did one yesterday, my first. Went to 160 foiled, went to 190, pulled, sliced and ate. It took a long time 7:30 to 5:30 at 225 - 250. It was very very good. I pulled some and sliced some.

 

[Kirk]

Don't rely too heavily on internal temps with chuckies. Let the fork or probe test be your guide for doneness. Good luck!

 

[Puppyboy]

I've pulled em and sliced before. I like sliced better.

 

[keale]

Make sure it THICK, whatever your weight is, it will be a lot more juicy!