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Talk to me about chuck roasts...

post #1 of 12
Thread Starter 

I've searched and found a few threads about chuckies, but I don't feel like I know enough yet to launch into mine.

 

I have a pair of chuck roasts. Kinda small-ish at about 3 and a quarter pounds each. The pair only weighs 6 and a half and they look to be pretty much equal in size. Inch and a half or maybe closer to 2 inches thick.I feel ok about what to do to them BEFORE they go on the smoker. I want to go kinda simple for the first ones and maybe get adventurous later, but for now it'll probably just be SPOG. I'm just cooking one. I'll do the other one next week or something.

 

I'm more concerned with smoker temp and what kind of time to expect. I'm really not wanting to pull these, as I'd rather slice them.

 

So for a virgin chuckie smoke, what would be your suggestion as to smoker temp and what kind of cooking time do you think we're looking at. And, yeah, I know each piece of meat is different, but if you could ballpark this for me I'd at least know what to expect.

 

Thanks!

post #2 of 12

Here's a pair of Chuckies that could give you an idea of times & temps.

 

If you really want to slice it instead of pulling, take it to 185*-190*, instead of 205*.

 

Here's a single Chucky smoke:

http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview

 

Link to Step by Step of Twin Chuckies:

http://www.smokingmeatforums.com/t/107734/twin-chuckies-with-my-new-amnps-pellets

 

 

Bear

post #3 of 12

You can't go wrong with anything Bearcarver offers up! Hes been around the pit a few (hundred) times.

post #4 of 12

Chuckies are a great smoke. Keep the rub simple - salt, pepper, garlic, and a little chilli powder. Smoke them at 250° till the internal temp hits 165°, then wrap them in foil with about 1/4 C of low sodium beef broth, and toss them back on till you hit your desired internal temp. Make sure to rest them for at least 1 hr.

post #5 of 12

yup just what ^ say's

post #6 of 12

Between Bear and JJ you can't go wrong, good luck

post #7 of 12

I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

 

Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?

post #8 of 12
Quote:Ce
Originally Posted by tlester View Post

I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

 

Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?

 

Check my Step by Steps above in post #2. They give you times & temps.

 

I don't inject, but I would inject the night before, but make sure the liquid is cold.

 

 

Bear

post #9 of 12
Quote:
Originally Posted by Bearcarver View Post

 

Check my Step by Steps above in post #2. They give you times & temps.

 

I don't inject, but I would inject the night before, but make sure the liquid is cold.

 

 

Bear

Awesome!  Thanks Bear.

post #10 of 12

I love chuckies, you've gotten some great advice. If you want to try something a little different, here's a thread I did a while back about making burnt ends out of chuckies

post #11 of 12

 

 

 

I love Chuckies too, but prefer to pull them for sammies.  Bear prefers 205º for pulling, I found 210º works better in my smoker. Many types of Chucks out there so get a good one.

 

http://www.foodsubs.com/MeatBeefChuck.html

post #12 of 12
Quote:
Originally Posted by tlester View Post

I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

 

Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?

 

Regarding injecting overnight; just make sure the marinade is not too high in salt. It could unintentionally dehydrate the meat when sitting overnight. Just my $.02.
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