First Time Shoulder Chuck Roasts

millerk0486 · Jul 28, 2013

Top O' the Mornin'

I was going through my freezer the other day and I came across two Chuck Shoulder Roasts that I previously purchased as a buy-one-get-one deal. I was thinking about roasting them in my crock pot with some veggies, but nowadays, anything that doesn't involve smoking or grilling just seems... well... boring! So, seeing as that I am from Maryland and never done Pit Beef or Shredded Pit Beef BBQ, I figured it is about time I lost my V-Card in this category.

So here are my plans...

I will rub them with a Montreal steak style rub, then mop it with a mop sauce which I plan on using as an injection and mop throughout the process. The mop sauce I got from SQWIB, see...

http://www.smokingmeatforums.com/t/142760/jack-daniels-pit-beef-by-sqwib/60#post_1028661

Thanks SQWIB!

The roasts are 2.5lbs each and I want to slow cook them tender so I can pull the beef. I intend on smoking them to an internal temp of 190-200°.

I planned on using hickory, but it looks like all I have is mesquite, so it looks like I gotta run out to get some more wood chips. Any suggestions besides hickory?

Any other suggestions or pointers before I start this fire? Also, anyone have an idea on how long this may take if cooking at 225ish?

Thanks in advance! Will post Q-View's of this first time experience!

themule69 · Jul 28, 2013

What kind of pit will you be using? You might think about chunks instead of chips for smoke. You can mix chunks or chips to get a nice flavor.

Remember to post a Qview.

Happy smoken.

David

millerk0486 · Jul 28, 2013

I'm using a WSM 22.5. I have always used chips. My last experience with chunks, they kept flaring up and made the temp jump. I'm guessing that I didn't let them soak in water long enough.

I just got back from the store and picked up a 3.5lb Bottom Round Roast too. I would like to smoke then cool that one to slice up for sandwiches. If I want it to be Medium, should I pull it at medium-rare since it will probably continue to cook when I wrap it?

themule69 · Jul 28, 2013

Don't soak your chips or chunks. Yes it does keep them from flaring up. No it doesn't make smoke. It makes steam. They have to dry before they can produce smoke. I know your thinking. I saw the smoke with my own eyes! No you saw steam.

Yes pull your roast at MR if you want it M

David

millerk0486 · Jul 28, 2013

IMG_20130728_104503_397.jpg

millerk0486
Jul 28, 2013

Here they are Rubbed and Injected. I don't normally use commercial rubs, but the store that I like to get my spices was out of my way yesterday so I am trying a new commercial today. Jakes Grillin Old Fashion Coffee Beef Rub.

disco · Jul 28, 2013

I haven't tried chuck or round. I am watching with interest.

Disco

millerk0486 · Jul 28, 2013

The chucks are starting to look like steaks right now, but I have been keeping them moist with the mop. After 3 hours, my bottom round reached 135°. I went ahead and pulled it and wrapped it in foil. I want it to be medium, so I am going to leave it wrapped at room temp before I put it on the fridge to firm up for slicing.

IMG_20130728_150537_915.jpg

millerk0486
Jul 28, 2013

Here is the bottom round hot off the smoker

kathrynn · Jul 28, 2013

Looks great....cant wait to see some shots of them sliced and juicy!

Kat

themule69 · Jul 28, 2013

Looks great!

David

gone4nc · Jul 28, 2013

I have done some eye round and bottom round. Also being from Maryland I really gi for pit beef. I rub with salt, pepper, garlic and rosemary. I smoke at 235º until IT of 138º-140º . I wrap snd rest foratlat least a hour. Thinly sliced on my cheapo slicer, and so far so good. I have cooked for two parties the last two weekends 60 people snd 30 people, big hit at both.

millerk0486 · Jul 28, 2013

Sounds good Gone4NC. I will have to try your rub some time. I definitely just found a new meat for me to smoke again. I just sliced the Bottom Round and it tastes awesome! I will definitely do this again! The pot roasts are still in the smoker.

IMG_20130728_175838_181.jpg

millerk0486
Jul 28, 2013

I was afraid that they would dry and get tough, so I just wrapped them on the pit with some of the mop. I'm gonna give them another hour or so and see what happens.

sqwib · Aug 5, 2013

millerk0486 said:
Sounds good Gone4NC. I will have to try your rub some time. I definitely just found a new meat for me to smoke again. I just sliced the Bottom Round and it tastes awesome! I will definitely do this again! The pot roasts are still in the smoker.

IMG_20130728_175838_181.jpg

millerk0486

Jul 28, 2013

I was afraid that they would dry and get tough, so I just wrapped them on the pit with some of the mop. I'm gonna give them another hour or so and see what happens.

Looks fantastic!

disco · Aug 5, 2013

They look magnificent!

Disco

reinhard · Aug 5, 2013

Looks great!!!! i havent done a bottom round in the smoker, so your method will help. Reinhard

First Time Shoulder Chuck Roasts

Meat Mopper

Epic Pitmaster

Meat Mopper

Epic Pitmaster

Meat Mopper

Epic Pitmaster

Meat Mopper

Legendary Pitmaster

Epic Pitmaster

Smoking Fanatic

Meat Mopper

Smoking Guru

Epic Pitmaster

Master of the Pit

Similar threads

Hot Threads