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Smoked chuck roast

post #1 of 7
Thread Starter 

I decided to smoke a couple chuck roast for tacos.  I used a basic beef rub of rosemary, onion, garlic, kosher salt, black pepper and a touch of chipotle powder.  I foiled it with 1/4 cup of bourbon around 170 and let it ride to 200.  It turned out amazing!!  

 

 

post #2 of 7

Awesome!     What temp, how long per lb?    Insight and advice appreciated.

post #3 of 7
Thread Starter 

I am not sure on anything with the exception of temp.  I ran the smoker around 240.

 

I apologize for the lack of record keeping...I just toss things on the smoker while I'm working around the house and check on them ever so often.  I will ensure I pay more attention to the specs for my future posts.  :)

post #4 of 7
I am going to follow the comments on this thread. I found sirloin roast and arm roasts are best to smoke to high internal temps of over 200. Can't wait to see replies. I thank everyone in advance too!!!
post #5 of 7
Thread Starter 

I will try either of those myself Cprmom

post #6 of 7
Nice looking Chuckies! Make great tacos! Grab a seven bone sometime and give it a smoke, they are tasty too!
post #7 of 7

Nice looking chucky you got there JW.

 

 

 

 

 

Quote:

Originally Posted by Cprmom View Post

I am going to follow the comments on this thread. I found sirloin roast and arm roasts are best to smoke to high internal temps of over 200. Can't wait to see replies. I thank everyone in advance too!!!

 

Sirloin is much better taken to mid-rare to medium, anywhere from 127ish to about 140.

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