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Started By
Message
Smoking a chuck roast
Posted on 6/27/14 at 8:52 pm
Posted on 6/27/14 at 8:52 pm
Has anyone ever done it? If so, what temp do you pull it? I am looking to do a smoke tomorrow but want something different. Any suggestions?
12
Posted on 6/27/14 at 8:56 pm to Janky
Only beef I've ever really smoked was brisket
Posted on 6/27/14 at 9:26 pm to yellowfin
Thanks. 
Posted on 6/27/14 at 9:27 pm to Janky
Never heard of smoking this cut of meat
Good luck
Post some pics/reviews
Good luck
Post some pics/reviews
Posted on 6/27/14 at 9:39 pm to Janky
Basically says find another idea
Posted on 6/27/14 at 10:13 pm to Janky
I've tried it. It turned out ok, but what I'd recommend is keeping the temps really low and only smoking it as long as you need to get a nice bark. It can dry out pretty quick.
Posted on 6/27/14 at 10:45 pm to Janky
Did it once and wouldn't do it again.
Posted on 6/27/14 at 11:14 pm to Janky
I've done it. I think I may have asked how on here before I did the first one. My advise is to try to get your smoke in the first hour or two then foil pan with a little water. They have a lot of fat but it's not like a continuous basting brisket fat. If you keep the moisture it should yield a good pullable meat. If you straight smoke I think you'll be disappointed.
Posted on 6/27/14 at 11:28 pm to Janky
trade it for pig.
Posted on 6/28/14 at 6:42 am to Janky
Smoke for 2 hours than braise with neurotic, red wine, and either water or srick
Posted on 6/28/14 at 6:42 am to Janky
One of my favorite things to do on the kamado. As mentioned above you'll want to pan it after you get enough smoke on it.
Stuff it with garlic & onions
Season for bark
Smoke it at 225 for about 2 hours
Stick it in a pan with beef broth, onions, garlic and foil it tightly. I like to pull it so I run it til 200 internal and take the bear paws to it.
I live in a small town with no bakery but this stuff is great for pulled beef
Provolone is good on this also.
Stuff it with garlic & onions
Season for bark
Smoke it at 225 for about 2 hours
Stick it in a pan with beef broth, onions, garlic and foil it tightly. I like to pull it so I run it til 200 internal and take the bear paws to it.
I live in a small town with no bakery but this stuff is great for pulled beef
Provolone is good on this also.
Posted on 6/28/14 at 7:33 am to Janky
Try brining it first to help keep it moist.
Posted on 6/28/14 at 7:50 am to FriscoKid
Crock pot with liquid smoke brah
Will be just as good with a tenth of effort
Will be just as good with a tenth of effort
Posted on 6/28/14 at 7:53 am to Janky
Done it and like it. Season it up and throw it on the pit. Cook it for a couple or three hours at around 225. Pull it, wrap it in foil w/ a little liquid added and throw it back on the pit. Once it's wrapped, you can jack your temps up to 275 or so and let it cook until done.
I don't usually cook these to pull. I like 'em sliced, instead, so I cook them until fork tender before taking them off of the pit to rest.
I don't usually cook these to pull. I like 'em sliced, instead, so I cook them until fork tender before taking them off of the pit to rest.
Posted on 6/28/14 at 8:09 am to Janky
I do them quite often.I rub them and put them in the smoker at 225.Once you have a decent bark I put them in a pan.I add beef broth and rub to the pan.Typically the liquid comes up a 1/4 way on the meat.Cover it tightly with foil and put it back in at 250-275.Cook until what ever temp you like.I usually go to 170 and slice for sandwiches.Very good
Posted on 6/28/14 at 10:02 am to pdubya76
I have done rump roast and sliced thin. Great flavor.
Posted on 6/28/14 at 10:19 am to madamsquirrel
I have smoked chucks many times on my Weber Smokey Mountain, and even a Weber kettle. Damned good.
It has the beefy flavor of brisket, but the fatty forging nature of pork butt, which makes it hard to mess up.
I start it at 225 to 250 degrees for a few hours until meat hits around 160 to 165. Foil it and put it back on for a couple hours or so, until a fork in the meat twists easily. Meat temp around 200 to 210.
I usually wrap the foiled chucks in a towel and put in an ice chest for an hour or two. It will stay hot and get even more tender.
Pepper Stout Beef recipe and a long thread about it are at the link. Folks seem to love it. I prefer just basic smoked chuck.
That link will also take you to one of the best bulletin boards for BBQ info.
It has the beefy flavor of brisket, but the fatty forging nature of pork butt, which makes it hard to mess up.
I start it at 225 to 250 degrees for a few hours until meat hits around 160 to 165. Foil it and put it back on for a couple hours or so, until a fork in the meat twists easily. Meat temp around 200 to 210.
I usually wrap the foiled chucks in a towel and put in an ice chest for an hour or two. It will stay hot and get even more tender.
Pepper Stout Beef recipe and a long thread about it are at the link. Folks seem to love it. I prefer just basic smoked chuck.
That link will also take you to one of the best bulletin boards for BBQ info.
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