Thanksgiving smoked Chuck roast

[Shaunvdv]

Everyone decided they didn’t really want turkey so I decided to smoke 2 Chuck roasts. I did one with a salt pepper garlic rub and they other with Lone Star steak rub (recipe provided by Steve Raichlen). I used the Oklahoma Joe smoker with hickory wood. Smoked for 6 hours, then wrapped in butcher paper with butter and continued. Poking for 2 hours. Meat was then rested for about half an hour. It came out really good. Next time I think I will either do an injection or wrap with foil. I feel like it dried out a little.

 

[TC Smoke & Que]

Looks pretty good!!
I usually wrap in pan after about 4 hours of smoke. The pan was under the Chuckie to catch the juices. What a great piece of meat to smoke!

 

[Big George's BBQ]

Looks good to my I like chuck Unfortunately my wife does not

 

[Iowa Sailor]

Looks great! I have followed Malcom's Po-Boy sandwich recipe and smoked the chuck for 2 hours, then in my CI dutch oven with ranch mix and au jus gray mix, stick of butter and a couple more hours on the smoker. Comes out wonderful - I shred it for sandwiches and tacos.

 

[Shaunvdv]

Looks pretty good!!
I usually wrap in pan after about 4 hours of smoke. The pan was under the Chuckie to catch the juices. What a great piece of meat to smoke!

Yeah, Everyone really enjoyed it. I was trying to avoid getting a stew like consistency so I had opted to wrap in the butcher paper. Next time I will try foil with the pan drippings or beef stock.

 

[Shadowdog500]

Looks like a great thanksgiving meal!

 

[CivilTrojan]

I’ll take that over turkey any day!