First Time Shoulder Chuck Roasts

Discussion in 'Beef' started by millerk0486, Jul 28, 2013.

  1. millerk0486

    millerk0486 Meat Mopper

    Top O' the Mornin'

    I was going through my freezer the other day and I came across two Chuck Shoulder Roasts that I previously purchased as a buy-one-get-one deal. I was thinking about roasting them in my crock pot with some veggies, but nowadays, anything that doesn't involve smoking or grilling just seems... well... boring! So, seeing as that I am from Maryland and never done Pit Beef or Shredded Pit Beef BBQ, I figured it is about time I lost my V-Card in this category.

    So here are my plans...

    I will rub them with a Montreal steak style rub, then mop it with a mop sauce which I plan on using as an injection and mop throughout the process. The mop sauce I got from SQWIB, see...

    http://www.smokingmeatforums.com/t/142760/jack-daniels-pit-beef-by-sqwib/60#post_1028661

    Thanks SQWIB!

    The roasts are 2.5lbs each and I want to slow cook them tender so I can pull the beef. I intend on smoking them to an internal temp of 190-200°.

    I planned on using hickory, but it looks like all I have is mesquite, so it looks like I gotta run out to get some more wood chips. Any suggestions besides hickory?

    Any other suggestions or pointers before I start this fire? Also, anyone have an idea on how long this may take if cooking at 225ish?

    Thanks in advance! Will post Q-View's of this first time experience!
     
    Last edited: Jul 28, 2013
  2. What kind of pit will you be using? You might think about chunks instead of chips for smoke. You can mix chunks or chips to get a nice flavor.

    Remember to post a Qview.

    Happy smoken.

    David
     
  3. millerk0486

    millerk0486 Meat Mopper

    I'm using a WSM 22.5. I have always used chips. My last experience with chunks, they kept flaring up and made the temp jump. I'm guessing that I didn't let them soak in water long enough.

    I just got back from the store and picked up a 3.5lb Bottom Round Roast too. I would like to smoke then cool that one to slice up for sandwiches. If I want it to be Medium, should I pull it at medium-rare since it will probably continue to cook when I wrap it?
     
    Last edited: Jul 28, 2013
  4. Don't soak your chips or chunks. Yes it does keep them from flaring up. No it doesn't make smoke. It makes steam. They have to dry before they can produce smoke. I know your thinking. I saw the smoke with my own eyes! No you saw steam.

    Yes pull your roast at MR if you want it M

    David
     
  5. millerk0486

    millerk0486 Meat Mopper


    Here they are Rubbed and Injected. I don't normally use commercial rubs, but the store that I like to get my spices was out of my way yesterday so I am trying a new commercial today. Jakes Grillin Old Fashion Coffee Beef Rub.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I haven't tried chuck or round. I am watching with interest. [​IMG]

    Disco
     
  7. millerk0486

    millerk0486 Meat Mopper

    The chucks are starting to look like steaks right now, but I have been keeping them moist with the mop. After 3 hours, my bottom round reached 135°. I went ahead and pulled it and wrapped it in foil. I want it to be medium, so I am going to leave it wrapped at room temp before I put it on the fridge to firm up for slicing.


    Here is the bottom round hot off the smoker
     
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks great....cant wait to see some shots of them sliced and juicy!

    Kat
     
  9. I have done some eye round and bottom round. Also being from Maryland I really gi for pit beef. I rub with salt, pepper, garlic and rosemary. I smoke at 235º until IT of 138º-140º . I wrap snd rest foratlat least a hour. Thinly sliced on my cheapo slicer, and so far so good. I have cooked for two parties the last two weekends 60 people snd 30 people, big hit at both.
     
  10. millerk0486

    millerk0486 Meat Mopper

    Sounds good Gone4NC. I will have to try your rub some time. I definitely just found a new meat for me to smoke again. I just sliced the Bottom Round and it tastes awesome! I will definitely do this again! The pot roasts are still in the smoker.


    I was afraid that they would dry and get tough, so I just wrapped them on the pit with some of the mop. I'm gonna give them another hour or so and see what happens.
     
    Last edited: Jul 28, 2013
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Looks fantastic!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    They look magnificent! 

    Disco
     
  13. reinhard

    reinhard Master of the Pit OTBS Member

    Looks great!!!! i havent done a bottom round in the smoker, so  your method will help. Reinhard
     

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