Chuck Roast

[J_L_Smoker]

Chuck roast is pretty cheap cut of meat. Any solid suggestions or preferences on how you all like to smoke it?

 

[JLeonard]

Season to your liking and depending on if you want to slice or pull take to IT of about 180 degrees for slicing or until probe tender all over for pulling. Cook temps 250 or so. Or at least this is the way I do it. Others may vary.

Jim

 

[culpepersmoke]

Pretty much what Jim said. I cook mine at 270 / 275 but that’s because that is where my smoker likes to settle in at. If I’m in a hurry I’ll wrap after IT gets to 165 or so. I generally only season with kosher salt and coarse ground pepper and more pepper than salt or I’ll use The Salt Lick original dry rub.
When I’m cooking chuckies I usually do a couple extra. We like to keep some in the freezer for Sammy’s, tacos, enchiladas etc.

 

[jcam222]

When I do chuck roast it's all about the pulled beef. For pulled you cook to around 200-205F / prove tender. Some are more stubborn than others. I run the smoker at 250-275F. I do wrap around the stall at 165ish. Wrap in a pan with 1/2-1 cup beef stock. If your setup allows I love to smoke a pan of beef stock below the chuck roast. Defat next day and you have magical smokey au jus. Leftover I freeze and use in future cooks or in soups and stews. I do rest the chuck for a half hour or so before pulling too.

 

[chilerelleno]

Smoke as above.
Or...
Smoke and braise in wrap or pan to hasten tenderness for pulling.
Careful with this or you'll end with pot roast.
Or...
Marinate, smoke till tender, chunk it up and then treat as for Burnt Ends.
Or...
Smoke and braise as for Pot Roast.

 

[clifish]

I want to do a chuckie but it is not cheap here. At least I can get rib roasts (rib-eye) for $4.99 - $5.99 twice a year (Xmas and Easter). Not paying $7.99 for a chuckie.

 

[chopsaw]

Not paying $7.99 for a chuckie.

Not cheap here either . I miss my chucks .

Any solid suggestions

Take a look at this . It helped me with chucks .

Smoked Pulled Beef Chucky (Step by Step)

Smoked Pulled Beef Chucky This is a New Step by Step for my collection: Mrs Bear had a small (3.02 LB) Chuck Roast in the Kitchen Freezer, and she said she was going to thaw it out & make it in the Crockpot for Saturday’s Supper. I dropped back from my Zone Coverage & made a Beautiful...

www.smokingmeatforums.com

I shoot for sliced when I do them .

 

[jcam222]

I wish I could find a good price on chuck below $4. I'd load up. I really love smoking it.

 

[chilerelleno]

Bodacious Burnt End Chuckies

Those scrumptious Burnt Ends so many of us love so much. I have a great smoke planned for tomorrow, Burnt End Chuckies and a bone-in Butt for PP. But lets talk Chuckies and Burnt Ends, YUM! Publix had Chucks, Butts and Pork Tenderloins on sale and I had to get my BBQ fix. So here I am with two...

www.smokingmeatforums.com

 

[JLeonard]

Darn you chopsaw ...Looking at those pics got me wanting one now!

Jim

 

[chilerelleno]

Scrumptious Smoked Pot Roasts

Three Chuckies into the smoker! These were dry brined overnight, then rubbed with my Cajun spice blend and my Chicken Rub. Four hours at 220° soaking up smoke. Looking and smelling real good at three hours in. Three chuckles outta da smoker, and into pans to braise in thin beef gravy. Lots...

www.smokingmeatforums.com

 

[chopsaw]

.Looking at those pics got me wanting one now!

I just ran up to GFS . Bought 2 pork butts and some chuck pectoral . Regular chuck was 7 bucks a pound , so I passed .
Been waiting for the chuck rolls to be back on the shelf .

chilerelleno That Jus in the last pic had to be fantastic .

 

[jcam222]

Here are a couple of my chuck cooks. First up just smoked as I said in my post above. At the stall it went into a tightly foil covered pan with beef stock and onions

Next up is one spiced and injected to do smokes Chili Colorado.

At the stall it went into a pan with the Chile sauce. So many things you can do with chuck.

 

[crankybuzzard]

DAMN jcam222 those cooks look amazing!

 

[jcam222]

DAMN jcam222 those cooks look amazing!

Thank man! Hoping to get motivated to turn my work up a notch like that again sometime this year.

 

[chilerelleno]

chilerelleno That Jus in the last pic had to be fantastic .

Thanks, it's actually gravy, and it was pretty good.
Normally I add a good Cabernet to it and it's sinfully good.

 

[seenred]

I do my chuck roasts similar to a brisket cook. Rub with my favorite beef rub (Black Ops, from Oakridge BBQ). I run my smoker at around 275* until the internal temp of the roast is somewhere in the 190* range, then probe it every half or so until desired tenderness. For me, that's just tender enough to hold together when sliced, but not quite tender enough for pulling. Sometimes, to speed along the tenderness, I'll foil wrap the last couple hours with some beef broth or jus.

Here's one I did a while back that turned out just about right:

Red

 

[ifitsdeadsmokeit]

Would make some really good burnt ends.

 

[1MoreFord]

Don't forget Larry Wolfe's Pepper Stout Beef recipe.

Smoked Beef Chuck Roast (Pulled Beef) - Pepper Stout Beef Recipe

All about BBQ,Grilling, Smoking and Cooking

www.thewolfepit.com

 

[civilsmoker]

I do a ton of chucks.

Here is several pulled chuck cooks….
https://www.smokingmeatforums.com/t...-chucks-a-tale-in-pictures-and-words….318607/

Here is one for chuck chili!
https://www.smokingmeatforums.com/t...-roast-chili-idaho-russet-lots-o-pics.323911/

Chucks are an absolute fav in our house!!!!