Rare Chuck Roast?

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mike5051

Master of the Pit
Original poster
SMF Premier Member
Feb 7, 2015
4,210
702
New Orleans LA
Hi Y'all,

I'm going to smoke a 3.5lb Chuck, and I wanted to try rare.  I checked out other threads and only saw cooking it well done.  Does a chuck need longer cooking to be tender?  It's my first try with a roast, and I wanted some juicy, pink, tender slices for sandwiches.  Should I use another cut of beef for that result? 

Thanks,

Mike
 
Chuckies are best around 200*IT for pulling.
A sirloin tip roast is a better slicing candidate talk to a butcher they can help with ideas as well to save you time and money.
 
A Tri tip, London broil, top or bottom round roasts work good for what you want to do. Save that chuckie for when you want some mashed taters and gravy!
 
Agree with the other guys...Sirloin, Tri-Tip, London Broil...these are great cuts to cook to rare or med. rare.

Chuck roast has too much fat and connective tissue, which will break down as the internal temp approaches 200*...but at rare internal temps it would be very tough.

Red
 
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As the others have said, chuck roast needs to break down the connective tissue via a long slow trip to 195°+ or it stays tough. Sous vide or an Alto Shaam would work, since the connective tissue will break down at lower temps given enough time.
 
Thanks guys! Great info!

If I do the Tri-Tip, would you recommend the smoker or the grill?  I would want to get it off the heat at about 125 degrees. and let it rest for about 10 minutes.  I'm just thinking out loud, never done a roast before.  I've had rare roast beef slices on a sandwich and it was wonderful.  My cooking roast experience has always been a pot roast, or crock pot cooked until fall apart tender, looking for something different.

Thanks,

Mike
 
Thanks guys! Great info!

If I do the Tri-Tip, would you recommend the smoker or the grill?  I would want to get it off the heat at about 125 degrees. and let it rest for about 10 minutes.  I'm just thinking out loud, never done a roast before.  I've had rare roast beef slices on a sandwich and it was wonderful.  My cooking roast experience has always been a pot roast, or crock pot cooked until fall apart tender, looking for something different.

Thanks,
Mike

Smoke it! Tri tip smokes up great, especially with cherry. You could also smoke it to say 105, then sear it on a grill to get to your 120 you want. I like to run the smoker around 180 when doing Tri tip to get more smoke on the roast prior to hitting the IT I like.
 
I smoked the chuckie overnight to an IT of 201, its wrapped and resting.  I got the smoker temp down to 200 and put on a tri-tip.  Going to get it to about 105 IT then sear it on the grill.  I'll post some finished pics.

Mike
 
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Thanks Timberjet!  The tri-tip is amazing and I'm doing some sauce for the chuckie.  It is like burnt ends on a brisket, I really like the way it came out.

Mike
 
Looks great! I tried making burnt ends from a chuckie I cubed at 160* IT added rub back in the smoke but they never got tender as brisket I want to pull one but they cost $4.99# most of the time I can get brisket cheaper. Now I want more Tri tip as well!:points1:
 
Nice Job, Looks Great, only suggestion I have is replace that Saints coaster with a Cowboys coaster !!!

Gary
 
Lol Gary,

With the moves we've made I just may do that!  How 'bout Dem Cowboys!
 
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