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Smoked chuck roast

post #1 of 4
Thread Starter 

Has anyone ever smoked the above, low and slow.  My Dad used to do it in the oven and it came out moist, tender and crispy but not dry. I've never been able to duplicate his success in the oven, so I do it like a stew. Any help would be appreciated.

My biggest concern that it's a tough cut of meat and I don't want it dried out.

post #2 of 4

We smoke them all the time.

Same procedure as a butt.

Here are a bunch of threads you can read.

http://www.smokingmeatforums.com/newsearch?search=smoked+chuck+roast

 

Al

post #3 of 4

I smoke chucks a lot of times for chopped BBQ sandwiches.  They have about the perfect fat content and when done low and slow, they shred EASY!

post #4 of 4
Thread Starter 

Thanks Guys.  Just trying to replicate the past and all the flavors I grew up with.  Also, want to pass them on to grand kids.    

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