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Can you smoke a Chuck Roast?

post #1 of 43
Thread Starter 
I was thinking about doing a dry rub and smoking a chuck roast tomorrow. My main goal was to cook it with seasonings all day and eat it as is. My wife is flipping out on me this morning swearing up and down that NO ONE eats chuck roast smoked without shredding it, soaking it in BBQ sauce and putting it on a bun?

Is this true? Is it impossible and crappy to smoke a chuck and eat it without shredding and covering in sauce?

If she is WRONG what would be a good food pairing to make with it? As usually we cook these all day in the oven or crock pot and cook veggies with it.

post #2 of 43
Some chucks are loaded with fat, some arent. I shred the ones that are and slice the ones that arent. Sounds simple, huh.
post #3 of 43
First off , Welcome to SMF , Great place with lots of helpfull people biggrin.gif
2nd , stop by roll call and introduce yourself , experiance , equipment ect . We are nosey , but it also makes it easier to help you out wink.gif

3rd , check out the beef section , and / or try a search for chuck roast. There are a bunch of threads that will get you on your way icon_smile.gif

The one chuck roast I did happened to turn out kinda 50 / 50 . About half wanted to be pulled and the other end sliced very nicely cool.gif
post #4 of 43
Chuck roasts are at the top of my list for things to smoke on my UDS. I do them 2 to 4 at a time, bring them up to about 190-200 degrees for some shredded beef goodness. Make a good sauce and you'll have bbq beef sandwiches that can't be beat.
Here's some pics
Clickable thumbnails

post #5 of 43
I did 2 chuck roast this past week and they were real good, I did them just like you would do a butt. the meat was very tender and I ended up slicing it cause it didnt want to be pulled. take the juice out of the foil and pour it back over the meat once you have slice, or pulled it and enjoy

here is the thread I made with pics, hope this helps

post #6 of 43
Hey Taipans, follow your inner smoke! I've dry rubbed both chuck roasts and rump roasts, and smoked em with hickory and / or mesquite. They come out tender, juicy and need nothing but your teeth on and in them! No need to pull the chuck unless you want to. To me, good beef doesn't need a whole lot on it, since it masks the original beefy flavor.
post #7 of 43

Being there are 7 different types of chucks, I agree with Smoke Freak. Boy, I love those fatty ones.

post #8 of 43
Thread Starter 
Thank you very much guys! I was excited to see so many replies when I got home! I bought one, and it seems fairly fatty, although since I'm no expert on meat Its hard for me to tell if its a fatty one or not. biggrin.gif Its marbled through out though. I didn't have a dry rub recipe so I just used some seasonings and its covered in the fridge for tomorrow. I would ask if I should toss anything in with it for the over night marinade, but I should go search the forums first to not come off annoying!

I will go do the sound off thing as I am excited to have found the site! Thanks for the help, I got my first smoker last month for my bday and I need to learn how to use it!
post #9 of 43
Oh , your not comming off anoying. Your fine, but it is fun to read up on the things you are gonna smoke. Just rub it and wrap in celophane, take it out an hr before you put it in the smoker to help the temp come up a lil, and smoke it like pulled pork, or any other roast. You are gonna make the wife eat her words.wink.gif
post #10 of 43
Thread Starter 
The only thing I have tried to so far was chicken, and it turned out pretty well. The only confusion I have had with using my smoker is exactly how many times to replace the chips in the wood box. I did a search on here for "how much wood to use" but didn't find anything. Could of any of you guys give me a rule of thumb on how much to use?

post #11 of 43
I have actually cut back some after seeing the, "if you smell wood burning, your smoking" quotes. It is true.

Good smoke on right, bad on left.

Using chunks is best. I may only use two to three smaller chunks an hour, probably half a fist in size, but it will vary with your taste and you will have to make adjustments. Also the different types of wood use may have you adjust the amount of it you use.
post #12 of 43
I always love that pic Flash. Its a great comparison tp help folks visualize the difference!PDT_Armataz_01_37.gif
post #13 of 43
Thread Starter 
Thanks for the picture flash! I have only had chips so far, I will look into using a few larger chunks instead. I was refilling the box on the chicken every hour it seemed. That was over a 6 hour period or so.

I had a feeling I might of over done the wood additions.
post #14 of 43
As Flash said if you can smell it you have enough for most peoples taste. I use chips more than anything and find on my Gosm they last a couple hours easy
post #15 of 43
Thread Starter 
Well my Chuck is going! Been about 3 1/2 hours, meat temp is only at 120 so far. Smoker temp is right at 200'F. I wasn't sure if I should start out lower then ramp up at the last hour so it shreds, or just set it and forget it. I have done 2 handfuls of chips over the last 3 1/2 hours, and plan only to add one more box full during the last part so I dont over do it like last time! biggrin.gif
post #16 of 43
Thread Starter 
I got a CRAZY question, what happens if you smoke a chuck roast on the rack and not in a pan? biggrin.gif -not saying I am doing that atm or anything. wink.gif
post #17 of 43
Crank up the temp to 250* or you'll be oredering pizza...
Smoke to 160ish and foil till 205 or until you can push your probe in with ease....these take a long time but are worth the wait!
post #18 of 43
i hope your smoking on the grate......bark!! wink.gif
post #19 of 43
Thread Starter 
Ok running down now to crank her up!

Thanks for the advice! And when you say "foil" do you mean remove at 160, wrap in foil, and put it back in until it comes to 205?
post #20 of 43
You are correct!! biggrin.gif
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