Can you smoke a Chuck Roast?

taipans

Newbie

Original poster

Jun 4, 2008

26

10

• Jun 28, 2008

• #1

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.

Thanks!

 

smoke freak

StickBurners

Jul 14, 2007

817

46

Kansas

• Jun 28, 2008

• #2

Some chucks are loaded with fat, some arent. I shred the ones that are and slice the ones that arent. Sounds simple, huh.

 

1894

Smoking Fanatic

SMF Premier Member

Apr 19, 2008

950

11

Near salt city NY

• Jun 28, 2008

• #3

First off , Welcome to SMF , Great place with lots of helpfull people

2nd , stop by roll call and introduce yourself , experiance , equipment ect . We are nosey , but it also makes it easier to help you out

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

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

 

danbury

Smoking Fanatic

May 16, 2008

397

30

Illinois

• Jun 28, 2008

• #4

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
http://i106.photobucket.com/albums/m277/cpaulsb/My BBQ and Cooking Pics/chuckroast03.jpg

http://i106.photobucket.com/albums/m277/cpaulsb/My BBQ and Cooking Pics/chuckroast04.jpg


http://i106.photobucket.com/albums/...nd Cooking Pics/chuckroastshreddedbbqbeef.jpg

 

krusher

Smoking Fanatic

OTBS Member

May 31, 2008

628

10

rocky mount, virginia

• Jun 28, 2008

• #5

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

http://www.smokingmeatforums.com/for...ad.php?t=19064

 

rivet

Master of the Pit

OTBS Member

Apr 25, 2008

3,232

16

The "Show Me" state

• Jun 28, 2008

• #6

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.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jun 28, 2008

• #7

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

 

taipans

Newbie

Original poster

Thread starter

Jun 4, 2008

26

10

• Jun 29, 2008

• #8

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.

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!

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

11

• Jun 29, 2008

• #9

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.

 

taipans

Newbie

Original poster

Thread starter

Jun 4, 2008

26

10

• Jun 29, 2008

• #10

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?

Thanks!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

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Chiefland/Cedar Key, Fl

• Jun 29, 2008

• #11

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.

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

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• Jun 29, 2008

• #12

I always love that pic Flash. Its a great comparison tp help folks visualize the difference!

 

taipans

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Original poster

Thread starter

Jun 4, 2008

26

10

• Jun 29, 2008

• #13

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.

 

pineywoods

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Mar 22, 2008

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Florida

• Jun 29, 2008

• #14

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

 

taipans

Newbie

Original poster

Thread starter

Jun 4, 2008

26

10

• Jun 29, 2008

• #15

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!

 

taipans

Newbie

Original poster

Thread starter

Jun 4, 2008

26

10

• Jun 29, 2008

• #16

I got a CRAZY question, what happens if you smoke a chuck roast on the rack and not in a pan?

-not saying I am doing that atm or anything.

 

bbq bubba

Master of the Pit

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Feb 12, 2007

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new baltimore, mi

• Jun 29, 2008

• #17

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!

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• Jun 29, 2008

• #18

i hope your smoking on the grate......bark!!

 

taipans

Newbie

Original poster

Thread starter

Jun 4, 2008

26

10

• Jun 29, 2008

• #19

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?

 

bbq bubba

Master of the Pit

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Feb 12, 2007

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new baltimore, mi

• Jun 29, 2008

• #20

You are correct!!