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Smoked Chuck Roast
Posted on 5/22/20 at 10:47 pm
Posted on 5/22/20 at 10:47 pm
Has anyone done this before? If so, do you inject? What type of rub? What type Wood?
I’m thinking of using cherry or apple.
I’m thinking of using cherry or apple.
This post was edited on 5/22/20 at 10:50 pm
13
Posted on 5/22/20 at 10:52 pm to sms151t
I use it to make poor man's burnt ends
Posted on 5/22/20 at 10:53 pm to sms151t
I've done it. No injection. I like a spicy rub cumin, cayenne, black pepper, salt, and granulated garlic. No sugar. I used pecan once and mesquite the other. Came out good. Pulled beef.
Posted on 5/23/20 at 6:16 am to sms151t
I’ve done it a couple of times central TX style (salt, pepper, oak). Turned out good. It took longer than I thought to get to 198 degrees.
It was a little tough for my liking though. Make sure to spritz it regularly.
It was a little tough for my liking though. Make sure to spritz it regularly.
Posted on 5/23/20 at 6:22 am to sms151t
Do it just like a brisket
Posted on 5/23/20 at 6:31 am to sms151t
Great cut. Treat it like it brisket. I have dine burnt ends with it too.
Posted on 5/23/20 at 7:34 am to sms151t
I do them all the time. I put a little Worcestershire on it and then Meat Church Holy Cow.
I use hickory or oak and smoke till 190-195.
I use hickory or oak and smoke till 190-195.
Posted on 5/23/20 at 9:11 am to sms151t
I've done it like a brisket. Low and slow.
Posted on 5/23/20 at 9:41 am to sms151t
It’s ok. Not a substitute for brisket by any means. I would get a couple of hours of smoke then wrap it in foil with some liquid and shoot for pulled beef
Posted on 5/23/20 at 9:44 am to sms151t
I’d braise that in red wine and onion. Never heard of smoking one, but I would gladly eat it.
Posted on 5/23/20 at 9:56 am to fatboydave
Same with the brisket. It certainly isn’t brisket but it’s still good. At worst it makes great BBQ beef sandwiches
Posted on 5/23/20 at 9:57 am to sms151t
Reverse sear and slice. Juicy, tender, delicious.
Posted on 5/23/20 at 10:00 am to List Eater
That looks legit.
Posted on 5/23/20 at 10:41 am to sms151t
Posted on 5/23/20 at 10:42 am to List Eater
You are correct. No margin for error when you take a chuck to 200 degrees. Even when you nail it its gonna be slightly dry. Reverse sear like a big steak.
Always pour the drippings over the finished product.
Always pour the drippings over the finished product.
Posted on 5/23/20 at 2:59 pm to sms151t
There was an article in Tiger Rag Extra a month ago for pulled beef with a chuck roast. I made it and it was great. Smoke the roast at 300 for 3 hours and then wrap in foil for 3 hours. If you can find the article, definitely try it.
Posted on 5/24/20 at 1:36 am to sms151t
Posted on 5/24/20 at 4:35 pm to rexorotten
Smoked one yesterday. Smoked till 170 then put in a covered foil pan with onions, garlic, cup of water and a beef cube. Let it roll to 200 then left uncovered for 15 min.
Took the juice and added water and little brown gravy mix in a saucepan.
Cooked fries in the air fryer and covered fries with gravy and the chuck roast.
Was damn damn good. Gonna do them much more often now, never fooled with chuck before.
Took the juice and added water and little brown gravy mix in a saucepan.
Cooked fries in the air fryer and covered fries with gravy and the chuck roast.
Was damn damn good. Gonna do them much more often now, never fooled with chuck before.
This post was edited on 5/24/20 at 4:36 pm
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