First time smoking chuck roast

Following.
I've never done one either. Interested in techniques.

yep, treat it like a brisket. stall can be a mother.

they usually come out great.

Do it just like your brisket. I did one a couple of weeks ago. I seasoned mine 30 hrs before the smoke, and I think that made a big difference. I did wrap in foil (gasp) instead of paper. Came out awesome! This 5lb roast took 7hrs

I'd suggest a pork shoulder, it's way more forgiving for your first cook.

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I'd suggest a pork shoulder, it's way more forgiving for your first cook.

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Just to be clear, this is not my first cook, it's this gravity fed charcoal grill's first cook.

Hell, I may do both.

Smoked one on the kettle July 4th. Wrapped in paper at 165 brought to 195 and cubed for "burnt ends". Light sauce in a throwaway pan back on the grill for 2 hours, stirred about every 30 min or so. Pretty good.

I did one last night for the first time after reading this thread. I didn't get a chance to take pics, but it was awesome. The wife(no pics) said it was her favorite of all the things I make on the smoker. Going to add it to my dinner rotation for sure.

Cut that bitch open for us!

Slightly different direction, but this recipe I got off the BBQ Brethren forum is very good.

BBQ Barbacoa Recipe

I like to make Barbacoa for tacos. I can't remember if I got this recipe here or if I got it elsewhere and converted to be cooked kind of like Pepper Stout Beef. Serve it with cilantro, fresh or pickled onion, and cholulua.

3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt (plus additional to season roast)
1 teaspoon black pepper (plus additional to season roast)
1/4 tsp ground cloves
1 cup beef broth or water

Heavily season chuck roast with salt and pepper and cook on smoker at 225 until an internal temp of 165 is reached

While roast is cooking, mix the other ingredients together in a 13x9 or similar aluminum or oven safe pan.

Once the roast hits 165º, place into pan directly on top of other ingredient mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly. If more liquid is needed to give the meat a good coating, add 1/2 to 1 cup of hot water. Place back into oven and cook for an additional 15-30 minutes until most all liquid has cooked into the meat.

Smoke then crock pot.