Smoked Chuck Roast

[ANT0407]

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Yumm, looks great! Chuck is one of my favorite things to throw on the smoker

 

[primeone]

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Wow, that looks awesome! Could you share what method you used to smoke that?

 

[JackAH1G]

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...)

Have not tried one yet. When you rested it for so long in a cooler wasn't it cold to eat? I like things hot to warm when eating?

 

[Elfcane]

Yumm, looks great! Chuck is one of my favorite things to throw on the smoker

Just not Chuck Norris I hope...

 

[MikeInFla]

I rest stuff in the cooler all the time. Sometimes for 2 or 3 hours and I have never had anything be cold. In fact, most of it is still too hot to handle bare handed. Basically you wrap the meat in a towel and put it in a cooler. Try it sometime, it works.

 

[JackAH1G]

I rest stuff in the cooler all the time. Sometimes for 2 or 3 hours and I have never had anything be cold. In fact, most of it is still too hot to handle bare handed. Basically you wrap the meat in a towel and put it in a cooler. Try it sometime, it works.

Going to give a try, but this will be a new one on me.

 

[Watkins@<3]

First time smoking anything & I after reading through the forum, I used Pit Boss competition blend pellets & Pit Boss beef seasoning for a 4 lb bone-in beef chuck roast. It was on the smoker for 7 hrs total at 225°. Wrapped it in butcher paper after the first 4 hrs. Pulled it out of the smoker with 150° internally & wrapped in a towel to rest in a cooler for 2 hrs.

 

[Steelheader1974]

First time smoking anything & I after reading through the forum, I used Pit Boss competition blend pellets & Pit Boss beef seasoning for a 4 lb bone-in beef chuck roast. It was on the smoker for 7 hrs total at 225°. Wrapped it in butcher paper after the first 4 hrs. Pulled it out of the smoker with 150° internally & wrapped in a towel to rest in a cooler for 2 hrs.

How was it? Was it tender?

 

[GAnewbie]

Pulled it out of the smoker with 150° internally & wrapped in a towel to rest in a cooler for 2 hrs.

I just did my second one and let it go until a little above 200. Very tender and moist. The first one I did was a little tough when I pulled it at 180. Neither had a bone.

 

[Watkins@<3]

How was it? Was it tender?

It was tender & juicy. Held in some great flavors. It received a thumbs up from a hard to please brother. Going to use the leftovers for some roast beef sandwiches.

 

[FostomerXeems]

Wow, it looks just super

 

[hankhill11]

It was tender & juicy.

It sure looks like it. Looks great.

 

[Steve In Pa]

First time smoking anything & I after reading through the forum, I used Pit Boss competition blend pellets & Pit Boss beef seasoning for a 4 lb bone-in beef chuck roast. It was on the smoker for 7 hrs total at 225°. Wrapped it in butcher paper after the first 4 hrs. Pulled it out of the smoker with 150° internally & wrapped in a towel to rest in a cooler for 2 hrs.

A true work of art

 

[Guineabear]

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

Making me hungry...that is a whopper of a smoke ring.