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chuck roast, new to this need help

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rolling54727

rolling54727

Newbie
Original poster
May 11, 2010
4
10
We raise our own beef and I have a few chuck roast left over from last years beef.( I know I need to have them cut thicker this year) the problem is the chuck roast are only about 2" thick. Do I stack 2 roast on top of each other to smoke them? Or just smoke them by themselfs. Plus any good hints on smoking I would appreciate any help.I have a electic smoker. (forgot the brand already)lol. I'm going to try this tomorrow.hope to hear from some of you experts.
 
Welcome to SMF be sure to stop by roll call and make a post. Personally I think I would apply rub or seasonings then tie two or three together. I would put them into a 225 or so degree smoker with my favorite wood chips. When the meat reached 170 internal I would foil it tight and smoke to 185-190 for slicing or 205 to 210 for pulling/chopping. After the first hour and a half to two hours I would spritz/mop with some apple juice or maybe even a dr pepper or sprite every hour or so until foiling at which time I would add just a little into the foil before sealing. Once done I would wrap the foiled chuck roast in an old towel and place them in a dry cooler for an hour then slice or pull/chop
 
I just did three thin chucks... turned out great. haven't posted the q-view yet. I just did a salt/pepper/brown sugar/onion & garlic powder rub and smoked until they hit 160 degrees. Then I wrapped in foil and took to 205 degrees to finish. Check the forums on SMF for chuckies or even brisket, and it'll come out fine. BTW, the temp will stall for a time -- wait it out and don't worry, as that is when the connective tissues are breaking down.
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You already have the information you need for a great chuckie smoke, so I'll just say welcome to the forum.
 
First off welcome Rolling to SMF. Now for your chuckies I would do just what Jerry (pineywood) said for he is one of the master here.
 
Yeppers....Jerry gave you some really good advice. It'll work whether you want to slice, chop, or pull them...just watch your temp and foil at the right time.
Good luck! take pics:)
 
do i want to keep water in the water pan when smoking? I have water in it now and seems very moist. temp is at 107 right now
 
If it has a water pan I would keep water in it. The water may help with the moistness in the meat (debatable), It will act as a heat sync to help temperatures stay more stable, It will help temps recover when you open the smoker to add chips or spritz/mop, If it has a water pan it was probably engineered to operate with water in it.
 
No problem good luck with your smoke
 
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