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Can I Freeze Smoked Chuck Roast?

Posted on 10/8/24 at 7:21 am
Posted by Grillades
Member since Nov 2009
624 posts
Posted on 10/8/24 at 7:21 am
I have to smoke a lot of meat for a family gathering so I need to start days in advance. Can I smoke a few chuck roasts and freeze them for five days, thaw, and reheat them on the day of the gathering? Will that destroy the quality of the meat/cook? Thanks for your reply.
Posted by SUB
Silver Tier TD Premium
Member since Jan 2009
24745 posts
Posted on 10/8/24 at 8:43 am to
quote:


I have to smoke a lot of meat for a family gathering so I need to start days in advance. Can I smoke a few chuck roasts and freeze them for five days, thaw, and reheat them on the day of the gathering? Will that destroy the quality of the meat/cook? Thanks for your reply


It should be fine. Just leave them whole and don't slice them. Use a vacuum sealer if you have one. When reheating, let thaw out for a day first, then pop them in the oven at 200 for an hour or more to bring them up to temp.
Posted by tigerdup07
Member since Dec 2007
22250 posts
Posted on 10/8/24 at 9:33 am to
you can freeze anything
Posted by TTU97NI
Celina, TX
Member since Mar 2017
1274 posts
Posted on 10/8/24 at 11:10 am to
yes we do brisket all the time and add to chili or just heat and eat. you will be fine
This post was edited on 10/8/24 at 11:12 am
Posted by LSUballs
RayVegas LA
Member since Feb 2008
39878 posts
Posted on 10/8/24 at 11:55 am to
May I ask why you would smoke multiple chuck roasts instead of a brisket? The goal in smoking a chuck roast is to get the end result to turn out like a brisket. If you're needing a bunch of smoked beef the better choice would be just do a brisket, imho.
Posted by TU Rob
Birmingham
Member since Nov 2008
13323 posts
Posted on 10/8/24 at 12:08 pm to
You'll be fine doing that. I've done it with Pork shoulder plenty of times. If I'm taking the time to smoke one, I've got room for two. I will end up quartering the second one and freezing individually. Leave it wrapped in foil and put it in a low oven for a couple of hours to thaw out and warm up then pull it.
Posted by Grillades
Member since Nov 2009
624 posts
Posted on 10/8/24 at 12:47 pm to
I am doing 40+ pounds of pork butts and four chickens as the primary meats. I wanted to add some beef as a bonus. I chose the chuck roasts over brisket because they cook quicker than brisket and fit on my smallish smoker better. I have done brisket before but it is a real struggle with grate space. Also, I simply don't have the time to cook the pork, which takes up to 16 hours, and the brisket which took 18 hours last time. So, the 6-8 hour chuck roast seemed like a good compromise. Plus, I like experimenting with something new. Thoughts?

EDIT - I have an 18" Weber Smokkey Mountain Cooker. I will eventually buy a large stick burner but that is a next-year thing. Anyhow, brisket and ribs are a pain on the Weber. The Smokey Mountain Cooker doesn't take up much space, though, and does a fine job on pork butts and chickens. YMMV
This post was edited on 10/8/24 at 12:52 pm
Posted by BigDropper
Member since Jul 2009
8402 posts
Posted on 10/8/24 at 1:49 pm to
If it were me, I'd do a smoke-braise or smoke-confit combination cook, using the second step as my reheat method.
Posted by Grillades
Member since Nov 2009
624 posts
Posted on 10/8/24 at 3:40 pm to
Good idea. The smoke-braise sound like a winner. Thanks.
Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
23083 posts
Posted on 10/8/24 at 7:04 pm to
Only five days?

I would vacuum seal and stick it in the fridge, and re-heat it the day of the gathering.
This post was edited on 10/8/24 at 7:07 pm
Posted by CHGAR
Haile, LA
Member since Aug 2022
1249 posts
Posted on 10/9/24 at 4:54 pm to
Reheating may cause meat to dry out and get a little tougher. My suggestion would be to make burnt ends out of the roast. I do this with left over beef all the time and the result are great. to me anyway.
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