Tell me how to smoke Chuck Roast! Please

Discussion in 'Beef' started by motorcitykid, May 23, 2009.

  1. I smoked beef brisket and was good but not how I would have liked. I saw a thread about smoking a Chuck Roast and would like to know how to accomplish a tender juicy Chuck Roast that will make em say "wow". I thought that mesquite was a good choice, let me know what you think. And how long to cook per pound. Finishing temp? 180 Degrees?

    Thanks for your advice,


    P.S. I am all smoked up![​IMG]
  2. flash

    flash Smoking Guru OTBS Member

  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I rub it put it into a 225 degree smoker and spritz every hour after the first hour and a half. When it hits 165 internal I foil with a good spritz and take it to 195 internal. I then wrap it in a towel and into the cooler for 30 minutes then take it out and slice. The spritz I usually use it 3 parts apple juice to 1 part Captain Morgan's spiced rum. I like a combo of cherry and hickory wood for flavor
  4. dacfan

    dacfan Smoke Blower

    I would recomend you inject it and cook it at 225, don't let it cook much higher than that i would say 240 max.
  5. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks for the info Piney. Need to try that. Never done one.
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Personally I have not smoked one yet but listen to these guys and girls they really know their stuff.

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