Smoked Chuck Roast
- Thread starter primeone
- Start date
Not yet but willing to try it sometime. I'll watch the video when I have more time.
HuntJ08
Active member
I have. Easy to over cook. I learned to wrap it in foil for the last portion of the cook to not dry out.
I use them as my "beef" portion in my Brunswick stew.
I use them as my "beef" portion in my Brunswick stew.
ANT0407
Well-known member
shoot4fun03
New member
Did my first one a week ago. Wasn't terrible, but I rushed it a bit. The girls thought it was OK. I did it again Wednesday and took a little more time. Turned out much better. Wrapped in smokin paper the last 3 hours, rested in a cooler an hour. My picky 14 year old daughter thought it was pretty good. I'll take that as a win. (She's partial to smoked pork tenderloin. Not my favorite, but I'm just the cook...)
bl80
New member
SAME ! Did this last weekend and it came out AMAZING. One thing I did do is add some beef tallow when I wrapped it. Smoked at 225 for about 5/6 hours til it hit 165 on the probes. Wrapped in butcher paper and with about 3 tablespoons of beef tallow. Smoked for another 2 to 3 hours til it hit 205 internal. Rested in cooler for about 3 hours as well.
ANT0407
Well-known member
Nice! Glad it worked for you. I just got tallow to try with my last brisket. I'll be using it on beef when I can.
So far I have made 2 chuck roasts and they turned out pretty good. Much cheaper than a brisket so if it messes up I'm not out a ton of money eating an old boot! Should probably do another one this weekend.
GeauxTigers
Member
try a tri tip - I have been very happy with the results (like a baby brisket).
jerryjj
Member
Yes I did I’ll chuck roast two weeks ago came out very good
hankhill11
Well-known member
I am planning a chuck roast this weekend. I know some slice, and some pull. What is the IT for slicing vs pulling? Anyone know?
Steelheader1974
Well-known member
Mine was 210 and was able to pull it. I just look for the probe to go in like butter. The previous one before that it was 205 and I sliced that one. I’m doing another one tomorrow and plan on slicing that one so I’ll will pay more attention. It may all just be the difference between just using a knife for slicing vs claws or hands for pulling. They both were very tender.
jerryjj
Member
jerryjj
Member
Smoked on the Brunswick with no smoke tube it came out pretty damm good not a lot of smoke flavor but enough...... Unbelievable smoke ring
