First Chuck Roast

[mgb engraver]

I am relatively new to this, basically have a gas grill and the truly A Maze N pellet smoker. It truly is amazen!

Chuck Roasts were on sale so I though I'd give it a try, a bit of salt and pepper and i was off and running!

I ran 2 rows of Oak on the pellet smoker and 250 degrees for about 3 hours... Man oh Man it came out much better than expected, I will definitely do more of these...

Now for the questions.

How long will this last in the freezer?

Any suggested rubs would be appreciated.

I'd love to make a non-bbq sauce for this, any thoughts?

Some of the things I have smoked have come out a bit to the dry side

how can I keep this moist? (gas grill at 250 and the pellet smoker)

Compare lots of smoke for a shorter time as to less smoke for longer time.

Thanks in advance!

Marty

 

[pgsmoker64]

Well Marty...it should keep for a few months but first you have to prove you did it...

  We have 

 ya know....

For a sauce, I did a reduction not long ago that was pretty good.  

Cube up some thick bacon and fry it up with some shallots then add about a half cup of dry red wine and some beef stock and reduce by half.  If necessary tighten it up with a little corn starch slurry.

Good luck and get smokin'

Bill

 

[mvincent42]

I will try to help...remember this is all my opinion.

I have frozen cooked meat for 6 months in a zipper bag with no problems. Seems like the freezing really brings out the smoky flavor over time.

For rubs for roasts I like a simple SPOG (Salt, Pepper, granulated Onion or powder, granulated Garlic or powder) Sometimes I throw in a little chipotle chili or red pepper flakes for kick.

For a non bbq sauce I like chef jimmyj's smoky au jus. http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

I am assuming (and you know what that does) that you don't have a water pan since you are using a gas grill with an amazen. If you have 2 racks on your grill you could put a water pan on the bottom and your roast on top. Perfect time to use jimmy's au jus too! I smoke at 225 (tops) for roasts but I like slow and low. You could try wrapping it at 160* or so to keep it moist.

If I were you I would take a day or 2 and try several different things with similar cuts of meat.

Hope it helps man!