Chuck Roast Help?

Discussion in 'Beef' started by mickluvin, Mar 6, 2010.

  1. 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.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

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

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