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Smoke aChuck Roast?

post #1 of 11
Thread Starter 

I got to thinking the other day about the only beef I hadn't smoked was a chuck roast, not quite as tuff as brisket but close. Got one out of the freezer, thawed, rubbed down with spices, layer of dryed tomatoes on top and to keep it moist some sliced hog jowls on top rather than bacon as they are thicker and give off moisture for a longer time. Popped it in at 250, smoked for 3 hrs and continued cooking for 6 hrs when it had the outside color I wanted. I then wrapped it in foil and back in for 2 hrs, a long time I know but it was worth it . Tender juicy and moist with a nice crust, pics below.


Chuck Steak 003.jpg


Chuck Steak 004.jpg



Chuck Steak 005.jpg

post #2 of 11

It looks amazing and the bacon on top is crazy well done

Happy new year

post #3 of 11

Looks like a nice chunk of Beef...JJ

post #4 of 11

Thanks for the Qview,  looks like some great lunch you have there!

post #5 of 11

Looks delicious!

post #6 of 11

now it's on my list could you taste the tomato in the meat at all that is a great idea never heard of that

post #7 of 11

Looks great - how was the tenderness ?

post #8 of 11

Yep I think that one is a keeper.

post #9 of 11

Looks good!


Chuckies like briskets can be tricky.  I think the hog jowels were an excellent idea.


Looks like yours worked.


Good luck and good smoking.

post #10 of 11

Looks-Great.gif I have never smoked a roast yet, gotta try 1 one of these days

post #11 of 11
Thread Starter 

Yes you could taste the dried tomatoes, I use them on just about everything as I had a bummper crop this summer and couldn't give them all away. I dehydrated them and sealed in vacumn bags so no refrigeration is not necessary. Tender yes, after I got the patina I wanted it was still a little tuff in the center but wrapping in foil and back in for 2 hours took care of that, but the bonus was it very juicy not dry at all. The hog jowls secreted juice for almost 6 Hrs, bacon would have been all done in about 2 hrs.


The hog jowls were available here at New Years because: the southern native always have Hog jowls, greens and blackeyed peas for New Years dinner to assure good luck in the coming year.

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