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shoulder roast

post #1 of 7
Thread Starter 

hello, i need a little help.  I have 2  -  2.5 beef chuck shoulder roasts ( boneless) i want to smoke today. The wife wants me to slice it when done, are these roast to small and if i should foil and when, this is first time smoking beef roasts. any info    thanx

post #2 of 7

smokezilla- the size of the roast depends on how many people you plan on feeding. When I foil chukies, I do it when they have hit the 165° mark. If you like your roast on the well done side and you want to slice then, take them to an internal temp of 185° remove from the smoker and let rest for 15-20 minutes. Remove from the foil and slice. If you want to pull your chukies, take them to an internal temp of 200-205°,  let rest and then pull.

post #3 of 7
Thread Starter 

I was shooting for medium, would that be at 160 and if so should i foil before that temp

post #4 of 7



 

Quote:
Originally Posted by smokezilla View Post

I was shooting for medium, would that be at 160 and if so should i foil before that temp

Dutch gave you good advice. I would not try medium as it is going to be tough. Follow his temp guildlines and you will be good

 

post #5 of 7
Thread Starter 

thanks for the help guys, I was to busy yesterday and today, going to smoke them tommorow the way you suggested. the ups guy was just here to drop off the new toy (ET-73) so i can check out today and use tommorow

post #6 of 7

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The size really doen't matter in this case and Dutch sure has sent you on the right track. So do just what he said and you'll be Golden.

post #7 of 7

Smokzilla- I do Chuckies to medium and even rare. The trick is to slice the meat thin when you serve it. I find it very tasty this way.

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