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Started By
Message
Anybody here ever smoke a chuck roast before?
Posted on 3/25/16 at 8:49 am
Posted on 3/25/16 at 8:49 am
I just want to smoke something different this Sunday. Want some beef, but not a brisket.
Tips and recs are much appreciated.
I'll be sure to post pics.
Tips and recs are much appreciated.
I'll be sure to post pics.
10
Posted on 3/25/16 at 8:55 am to unclebuck504
I never smoked a chuck. I like chuck too much in a gravy (rice and gravy).
Posted on 3/25/16 at 8:59 am to unclebuck504
Yes, I did it in a cast iron Dutch oven. Leave the top off for a couple hours to take in the smoke flavor then put the top on to finish it off.
Posted on 3/25/16 at 9:01 am to unclebuck504
quote:
I just want to smoke something different this Sunday. Want some beef, but not a brisket.
Smoke a tri-tip they usually turn out great.
Posted on 3/25/16 at 9:02 am to unclebuck504
I've tried it a couple times and was not real impressed with the results. I just rubbed it and put it in the smoker like you would a butt or brisket. Kinda dry and the texture was off, but chopped up and sauced it makes for a decent sandwich.
Posted on 3/25/16 at 9:06 am to unclebuck504
I've thought about it a few times but always ended up making a gravy instead. I agree with the poster that suggested smoking a tri tip.
Posted on 3/25/16 at 9:15 am to unclebuck504
I smoke London broil. Turns out great. Here's a pic of the last one.
I also smoked a prime rib in January.
I also smoked a prime rib in January.
This post was edited on 3/25/16 at 9:32 am
Posted on 3/25/16 at 9:40 am to unclebuck504
Not crazy about chuck smoked. I find it tends to get dry, believe it or not. I second the tri-tip cooked medium rare.
Posted on 3/25/16 at 10:07 am to OldHickory
Ok ... well, looks like my chuck roasts will stay in my Dutch oven with gravy,carrots, and onions.
Tell me more about the tri-tip. Temps, times, rubs, wrapping, type of wood ...
Tell me more about the tri-tip. Temps, times, rubs, wrapping, type of wood ...
Posted on 3/25/16 at 10:08 am to VABuckeye
That London broil looks hella good too ...
Posted on 3/25/16 at 10:12 am to unclebuck504
Smoked it to 165 then wrapped in foil. Continued to 195-200 and then wrap in towel and let rest in ice chest for an hour. Take out and shred like pork to make pulled beef.
Posted on 3/25/16 at 10:16 am to surprisewitness
What size (weight) did you use? ... and about how long did it take to get it to temp, and what temp were you smoking at?
Posted on 3/25/16 at 10:27 am to unclebuck504
quote:
What size (weight) did you use? ... and about how long did it take to get it to temp, and what temp were you smoking at?
It was about 3lb, smoked at 250-275 and I think it took around 4-5 hours. I didn't really keep track of time, just cooked until it reached temp. If you take it out and it isn't quite pullable, stick it in the oven or back in the smoker for another hour or so then let rest.
Posted on 3/25/16 at 11:02 am to unclebuck504
quote:
That London broil looks hella good too ...
Thank you. It was delicious. I love the flavor of London broil but it can be tough. It was still just a little on the chewy side but not nearly like it is when grilled. It's a great cut of beef for smoking and especially if you want something smoked in the 2 1/2 - 3 hour time frame. I smoked it at 225 and will probably go a little lower next time to try to get it to render a bit more.
Posted on 3/25/16 at 12:03 pm to VABuckeye
quote:
I smoke London broil. Turns out great. Here's a pic of the
I always thought London Broil was a method of cooking not a cut of beef. I guess different parts of the country have different wording.
Posted on 3/25/16 at 12:06 pm to unclebuck504
On the tri tip which is the bottom of the sirloin you want an internal of about 140degrees at most.
Posted on 3/25/16 at 1:00 pm to tigerdup07
quote:
I never smoked a chuck. I like chuck too much in a gravy (rice and gravy).
Dear Gawd that sounds amazing. Recipe?
Posted on 3/25/16 at 1:53 pm to highcotton2
You're correct that it's a flank steak but it's packaged up here as "London Broil" so that's the term I use. Yankee thing? 
Posted on 3/25/16 at 2:26 pm to LSUTigersVCURams
quote:
Dear Gawd that sounds amazing. Recipe?
just sear it in a little oil in a black pot
take it out
add diced onions/bellpeppers/garlic
sautee that
put roast back in and add water.
put on medium until the water reduces to make a gravy
serve over rice.
Posted on 3/25/16 at 2:50 pm to unclebuck504
I've done chucks a number of times. Shake on a little worstershire, add your dry rub and throw it on a pit, in the smoke, until it gets some good color on it. Pull it, wrap it in foil and cook until tender. I cook them for slicing not pulling. Never had a problem with them being dry and we like them.
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