Chuck Roast Help?

[mickluvin]

I have a 4# chuck roast I would like to do for tomorrow. Not sure if I should rub or marinate. I'm sure a few of you guys can lead me to the light.

 

[forluvofsmoke]

I've not marinated a chuck prior to smoking yet, so can't say what would be a good way to go for that route. I dry rub most all my beef, but for the most part I base the salt content of my rub on how much interior fat the cut has...more fat = more salt. Salt draws out water out, and this seems to help breakdown fat. The flip side is, heavy salting of lean cuts can cause some dryness to occur.

A dry rub I used recently which has a bit of heat and develops a great bark is found here, if you want to look it over:
http://www.smokingmeatforums.com/for...threadid=82939

For a look at it in action on an English and a Chuck, look here:
http://smokingmeatforums.com/forums/...ad.php?t=82944

Good smokes!

Eric

 

[mickluvin]

Thank you sir. I going to go w/ your rub and hope for similar results. Your roast looked excelent.