Gonna try a chuck roast on the Weber

lrlangley89

Smoke Blower

Original poster

Jun 21, 2013

80

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Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jan 13, 2016

• #1

I've started a chuck roast on the Weber cooking with indirect heat. Hope it turns out ok

image.jpeg

• lrlangley89
• Jan 13, 2016

 

thesmokist

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Oct 5, 2014

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Lafayette IN

• Jan 13, 2016

• #2

I've never tried to cook one all the way on the smoker. I have had great success putting a rub on one and smoking it at 250 for 3-4 hrs then taking it out and putting it in a covered pot in the oven with a pack of powdered beefy onion soup and a can or two of beef broth and cook at 325 until tender. That makes some of the best chucks ive ever had! Great to eat just pulled or on sandwiches give it a shot sometime man you won't be disappointed

 

lrlangley89

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Jun 21, 2013

80

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Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jan 13, 2016

• #3

thesmokist said:

I've never tried to cook one all the way on the smoker. I have had great success putting a rub on one and smoking it at 250 for 3-4 hrs then taking it out and putting it in a covered pot in the oven with a pack of powdered beefy onion soup and a can or two of beef broth and cook at 325 until tender. That makes some of the best chucks ive ever had! Great to eat just pulled or on sandwiches give it a shot sometime man you won't be disappointed

Click to expand...

I'll have to try that. This is a first for me, so it may end up being finished in the oven or a crock pot.

 

lrlangley89

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Jun 21, 2013

80

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Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jan 13, 2016

• #4

Looking pretty good. Pork chops are going over the coals.

image.jpeg

• lrlangley89
• Jan 13, 2016

 

lrlangley89

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Jun 21, 2013

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Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jan 13, 2016

• #5

Tastes good. Still a little tough for me, so I'm gonna let it go in the oven for a little bit.

image.jpeg

• lrlangley89
• Jan 13, 2016

 

SmokinAl

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• Jan 14, 2016

• #6

Do you have a thermometer? The internal temp of the chuck should be around 205, for tender juicy meat.

Al

 

lrlangley89

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Jun 21, 2013

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Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jan 14, 2016

• #7

SmokinAl said:

Do you have a thermometer? The internal temp of the chuck should be around 205, for tender juicy meat.

Al

Click to expand...

I actually gave mine to my dad Al. I just kind of eyeballed this one. I need to purchase another thermometer. My smoker has one built in.

 

campfirestu

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Nov 28, 2015

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TX

• Jan 17, 2016

• #8

thesmokist said:

I've never tried to cook one all the way on the smoker. I have had great success putting a rub on one and smoking it at 250 for 3-4 hrs then taking it out and putting it in a covered pot in the oven with a pack of powdered beefy onion soup and a can or two of beef broth and cook at 325 until tender. That makes some of the best chucks ive ever had! Great to eat just pulled or on sandwiches give it a shot sometime man you won't be disappointed

Click to expand...

Hello thesmokist
Thanks for the info on your post and as result of reading your post, we started with smokyokie's foil pan method to start our roast we did flip the roast once to evenly smoke it.

IMG_20160116_155218.jpg

• campfirestu
• Jan 17, 2016

And then we put the roast and the juices ( plus 1 cup of water) into the slow cooker. We did pull the roast from the smoker at 180 IT. It was very good.
Thanks again,!!

 

Last edited: Jan 17, 2016

dirtsailor2003

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Oct 4, 2012

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• Jan 17, 2016

• #9

Looks tasty. As Al mentioned a good therm is a must for smoking meats. There are several good multi probe digital units to choose from. I use an iGrill2 4 probe. I also have a Maverick 732 dual probe unit that is my back up.

I will take a chuck off anywhere between 200-210. I check with a toothpick for tenderness.it should just slide in with no resistance.

Next time you do one use your drip tray to make a batch of this:

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

lrlangley89

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Jun 21, 2013

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Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jan 17, 2016

• #10

dirtsailor2003 said:

Looks tasty. As Al mentioned a good therm is a must for smoking meats. There are several good multi probe digital units to choose from. I use an iGrill2 4 probe. I also have a Maverick 732 dual probe unit that is my back up.

I will take a chuck off anywhere between 200-210. I check with a toothpick for tenderness.it should just slide in with no resistance.

Next time you do one use your drip tray to make a batch of this:

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

Click to expand...

I appreciate that. I'm gonna invest in a thermometer soon.