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Started By
Message
Smoking a chuck roast opinion
Posted on 4/13/19 at 3:56 pm
Posted on 4/13/19 at 3:56 pm
I’m just trying to do something different and was going to smoke a chuck roast and inject it
Was going to use these as ingredients for the injection
Lee and Perrins
Beef Broth
Slap Ya Mama
Any suggestions on what to add or not add?
Was going to use these as ingredients for the injection
Lee and Perrins
Beef Broth
Slap Ya Mama
Any suggestions on what to add or not add?
2
Posted on 4/13/19 at 5:43 pm to sms151t
Salt & pepper
Posted on 4/14/19 at 11:12 am to LSUlefty
I have had it on since 930. Used Cherry wood as I want to experiment. I hope it’s not an experiment gone awry. Iinjected it and will wrap it at 1230 to finish it.
Posted on 4/14/19 at 1:25 pm to sms151t
I wrapped mine at 160° and pulled at 198° if I remember right. Turned out great.
Posted on 4/14/19 at 2:48 pm to sms151t
All of the Lockhart joints serve smoked shoulder clod which is the whole chuck. About 20-25 lbs. I’ve done a couple and they are good but a bit drier than brisket but still have good fat and great flavor. Make tacos with them. I buy them from Hi Nabor.
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