Gonna try a chuck roast tomorrow
- Thread starter vayank5150
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Hickory would be fine. I like hickory, cherry, oak, mesquite for beef! Good luck and post some Q--view!
linguica
Master of the Pit
Well, I have hickory, apple, cherry and oak at my disposal. Having never done a chuckle before, I am looking for some guidance. Thanks in advance!
linguica
Master of the Pit
Marinade I stole from the Internet has oil, red wine vinegar, worchrstershire, basil, salt, pepper and a dash of hot pepper sauce.
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Hey Yank,
Hickory will give a stronger flavor and can turn bitter on you if you go too far with it, especially considering the long smoke time for a chuck roast. If it was me, I'd probably go with cherry, as it's mild but has a distinctly sweet flavor that should bounce nicely off the ingredients in your marinade. Plus, if you're planning to slice, you'll have a KILLER smoke ring with cherry.
By the way, what are your plans for this roast?
Hickory will give a stronger flavor and can turn bitter on you if you go too far with it, especially considering the long smoke time for a chuck roast. If it was me, I'd probably go with cherry, as it's mild but has a distinctly sweet flavor that should bounce nicely off the ingredients in your marinade. Plus, if you're planning to slice, you'll have a KILLER smoke ring with cherry.
By the way, what are your plans for this roast?
Thanks, MdBoatbum. I have never smoked a chuck roast before, so I am not sure what to do with it afterwards? Typically, we cook chuck roasts in a Crock Pot, or slow grill them on my propane grill with Sweet Baby Ray's sauce. Any recommendations would be greatly appreciated!
Just wondering if you wanted pulled or sliced. I usually do them to the point that they'd pull if I wanted to, but just kinda tear off hunks and serve it that way. For that, I start checking about 185˚ and then wait until it's "probe tender", but that's been beaten to death on here
. Sorry to sound like a broken record. If you get the chance, look up JJ's smokey au jus. It's a great way to catch the drippings and makes a great gravy. Also would make a great base for stew for the leftovers.
Yep, Cherry and Oak mix for me. What type Chuck are you using? 7 types.
Once you wrap in foil, raise the smoker temp up to high 200's. I remove mind at 210 IT if I want to pull them. You can spritz them with apple juice/whiskey mix or pour a little beef broth over it before wrapping.
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Here it is 5 1/2 hours into the smoke and IT is still only at 145. Bringing out pizza for dinner. At what point should I foil it?
After 7 hours of smoking and an IT still at 160, called Bill in a panic and we decided to pull it off, wrap it and put it back on the smoker.
I use the Maverick probe in a potato and have it sitting on the grill next to the meat, so I feel comfortable that it is as accurate as I am capable of getting it. Finally, after 8 1/2 hours of smoking, the final hour and a half wrapped in foil, the IT hit 198 and I pulled it off. Maybe it was just because I was tired, but when I tasted it last night it tasted VERY heavily smoked and it was not the least bit tender. I could not pull it, and the meat was a grey color. I actually thought it tasted pretty bad. This chuck roast hung for right at 2 1/2 hours at 138, then it finally reached 160, before it hung again. After wrapping with foil, it gradually increased, but man I did not expect 8 1/2 hours for a 3 lb 4 oz chuck roast. Needless to say my family ate pizza last night!
yoni63
Fire Starter
Yank, echoing the smoker temps... But also one of the posts above about foiling and sticking it in your oven. I do that when I don't have a ton of time. A few hours on smoke will still give you the smoky flavor. Reading your last post, I'd suspect your smoker temps are unstable. When I first started out, I was using a Master Forge double door and I being brand new was fanning that door too much to take a peek.
Just curious, about why you didn't have your Maverick in the meat? Just throwing this out there, but my thinking is that potato is going to be way different than the roast as far as temp monitoring goes.
Just curious, about why you didn't have your Maverick in the meat? Just throwing this out there, but my thinking is that potato is going to be way different than the roast as far as temp monitoring goes.
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