Chuck Roast Smoking

00buckshot69

Newbie

Original poster

Apr 15, 2008

29

10

St.Joseph,Michigan

• Apr 17, 2008

• #1

I am going to do some beef sunday and want to try a brisket but i want to do some more research on that first. What do you with a chuck roast??
How big or how meny should I do. The in-laws are coming for dinner and there will be 6 of us. Any help would be great. I got the pork shoulder and the baby backs down but " What about Chuck" or is there a better "type" of beef roast to smoke up???
Thanks'
Ps. Going to smoke my first fatty(meat that is) Sunday also.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Apr 17, 2008

• #2

when i do a chuck...........i do em to slice and make french dips with.........brisket.....in my case PACKERS.......are not that hard.......but its a all nite smoke........if you are up for that..........least the way i do em........have you tried doing a search yet?

 

glued2it

Master of the Pit

Sep 8, 2007

1,556

11

Tulsa

• Apr 17, 2008

• #3

Yep Like dude said they make good French dips!
http://www.smokingmeatforums.com/for...221#post137221
I have since changed meat types and bread for these though.

Some of the northern folk like to pull them. I tried it once. I got it real tender and it pulled to some nice fine shreds.

So experiment and see what comes up! be sure to keep us updated with some q-view.

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

11

• Apr 17, 2008

• #4

Buckshot. If ya do a search, or look up my profile and look at some of my threads you will find alot of chuck smokes, I love to smoke them. I have posted some stuff on M/S too.
For me they are about as long or even longer than briskets. But I usually like to do 6-10 lb pieces. I am gonna do a 19.6 lber this sat. But I am gonna chop it in half. It is a different chuck than usual, it is called a shoulder clod, or english roast. Its a big sum beech!

Smoke em at 235-250, foil after 170, take em to 195-205, and let em rest 1-3 hrs, keep the juice, and add it after the pull! You'll make everyone want to have seconds!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Apr 17, 2008

• #5

 

blacklab

Master of the Pit

SMF Premier Member

Jan 12, 2008

1,040

44

Battleground Wa

• Apr 17, 2008

• #6

I did a 4.5 lb last week it took 11hrs to get it up for pullin. My temps were running 240, 250 and I ran the meat to 190. Wrapped and rested for 20 mins