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Started By
Message
Anyone ever smoke a chuck roast?
Posted on 9/26/17 at 10:10 pm
Posted on 9/26/17 at 10:10 pm
It's got plenty of fat to render. It seems like a good cut for low and slow.
10
Posted on 9/26/17 at 10:21 pm to tewino
I tried once and didn’t care for the result.
Baldwin claims that if you sous vide a chuck for long enough, you can create a result that is similar to filet mignon.
Baldwin claims that if you sous vide a chuck for long enough, you can create a result that is similar to filet mignon.
Posted on 9/26/17 at 10:25 pm to tewino
I did one a year or so ago. There are plenty of recipes on the web. I went with a combination cook and cooked a smoked pot roast. Smoked first for 4 hrs with plenty of salt & pepper then braised in a flavorful stock. Tasted like smokey pot roast... I shredded it and served it with southern style green beans. Pretty damn good!
Posted on 9/26/17 at 10:27 pm to tewino
Yep, I really enjoyed it.
Posted on 9/26/17 at 10:30 pm to tewino
I've done the shoulder clod which has the chuck in it. It's about 20 pounds and not expensive. I like it and it comes out well just cook like a brisket.
If you go to Lockhart they all serve the shoulder clod which is what they used to cook most of before they started using brisket. Call Hi Nabor and buy a whole one and get tough with it.
If you go to Lockhart they all serve the shoulder clod which is what they used to cook most of before they started using brisket. Call Hi Nabor and buy a whole one and get tough with it.
Posted on 9/26/17 at 10:52 pm to tewino
quote:
It's got plenty of fat to render. It seems like a good cut for low and slow.
Yes and it was great, treated it just as I would a brisket.
Great for a small group with way less cook time.
Posted on 9/26/17 at 11:02 pm to tewino
I haven't.
Posted on 9/27/17 at 12:31 am to LakeViewLSU
Once. Not as forgiving as a Boston Butt.
Posted on 9/27/17 at 6:02 am to tewino
Yes but we kept it in a pan. We ended up with pull beef for sandwiches. It's was so good
Posted on 9/27/17 at 6:19 am to tewino
I have. It pretty much sucked. Edible but no where near as good as a brisket or a braised chuck roast. I would transfer to a covered foil pan with some liquid after an hour or so of smoke if I were you.
This post was edited on 9/27/17 at 6:22 am
Posted on 9/27/17 at 7:51 am to tewino
I've done it several times with good results. My wife really likes it, and I had to feed a crowd of non-pork eaters once, and it was a hit.
I prefer pulled pork, but it is something different to do now and then.
I've rubbed with everything from S&P to pork rubs to just made up combos of cumin, pepper, etc. All good.
Smoke low for about 4 hours to get up to 150 or 160.
Wrap in a foil pan and HD foil. I've added some soy sauce, Worcestershire or similar at times. Cook another 2 or 3 hours to get meat up to about 200.
Wrap in towels and toss in ice chest for a couple hours. Pull. You get beefy flavor with texture close to pulled pork.
It makes good sandwiches (sliders with sauce and cilantro; or pepper jack, horseradish, etc.), but I like to make tacos with it.
***
A popular chuck roast recipe over at Virtual Weber is Pepper Stout Beef. Cooks the beef with peppers, onions, Guinness, etc. in a pan on the smoker. Recipe and Pics Link
A guy posted his recipe in 2009, and it's still drawing favorable comments.
I prefer pulled pork, but it is something different to do now and then.
I've rubbed with everything from S&P to pork rubs to just made up combos of cumin, pepper, etc. All good.
Smoke low for about 4 hours to get up to 150 or 160.
Wrap in a foil pan and HD foil. I've added some soy sauce, Worcestershire or similar at times. Cook another 2 or 3 hours to get meat up to about 200.
Wrap in towels and toss in ice chest for a couple hours. Pull. You get beefy flavor with texture close to pulled pork.
It makes good sandwiches (sliders with sauce and cilantro; or pepper jack, horseradish, etc.), but I like to make tacos with it.
***
A popular chuck roast recipe over at Virtual Weber is Pepper Stout Beef. Cooks the beef with peppers, onions, Guinness, etc. in a pan on the smoker. Recipe and Pics Link
A guy posted his recipe in 2009, and it's still drawing favorable comments.
Posted on 9/27/17 at 8:10 am to Twenty 49
Did not like. Brisket is much better smoked.
Posted on 9/27/17 at 8:14 am to tewino
Smoke for 2 hours at 225 and then braise as normal.
Posted on 9/27/17 at 1:21 pm to Rouge
I've cool smoked chuck roasts for an hr or 2, then cooked in the pressure cooker for an hr. I use a jaccard mechanical meat tenderizer on the roast first. I do it when I have the time. Otherwise I sear the roast then straight to the pressure cooker.
Posted on 9/27/17 at 4:36 pm to Twenty 49
Thanks for posting. I've done something similar before but more of a barbacoa than this. I'll try it this way and see if I like it.
Posted on 9/27/17 at 7:11 pm to Aubie Spr96
Thanks for the advice. It seems like a chuck roast would be similar to the point of a brisket and could turn out like "burnt ends" if done right. I like Twenty 49's link. I may try it soon.
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