Smoking Chuck Roast this Week

Discussion in 'General Discussion' started by stevetheteacher, Jul 21, 2015.

  1. Came across a certified angus chuck roast at the local supermarket and decided to give it a try. Have any of you smoked this before? What IT should I aim for? APPROXIMATELY how long will it take? All tips, suggestions, concerns, advice are encouraged and accepted.

    Thanks!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Last edited: Jul 21, 2015
  3. Thanks for your quick reply, Bear! When you say close the top vent to preheat, do you mean the vent on the smoke stack?

    Also, although I know most people pull this meat, I intend to slice it. Would that affect my desired internal temps?

    Steve
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm talking about the top vent on an MES (Electric Smoker). There is no stack, but that's where it would go if you were to put one on it.

    If I was going to slice a Chucky, I would probably go for about 195° IT, because I would still want to break the toughness out of it.

    However I always pull it, because of that problem.

    Bear
     
    Last edited: Jul 21, 2015
  5. So should my stack be opened or closed during pre-heat?
     
  6. if you are using anything other than an electric smoker you want your exhaust open if its not open there is no air going to flow into the smoker which means no fire i have a wsm and mine is always wide open unless i am putting the coals out 
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    My chuckie..........A little salt and cracked black pepper to season then Cook to 160 IT then Foil pan and add a can of dr pepper and cover pan with foil and finish at 200 to slice......




    Good luck

    Joe
     
    cael likes this.
  8. I like the sound (and the look) of that.
     
  9. I agree, that looks lovely and exactly what I want to do.      I've been holding off asking these exact questions as I have been waiting for a better price on Chuck.    Right now $7.99/lb.    Boooo....Alberta drought.   Our poor cattle farmers are really taking it the last few years.     I expect I will just keep buying the high price meat in support..but $7.99 is kind of hurting my soul just a bit for a Chuck Roast.

    I also don't want to pull and have been mulling the right 'slice' (or half slice half fall apart temp).   So thanks for this thread.    Perfect information here for me.
     
  10. Thanks for the support. I am still a newbie and hope my constant questions are too stupid or annoying.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm sure everybody has heard this before, but it's true that the only stupid question is the one not asked.

    Bear
     
  12. Kroger in Virginia has chuck for $4.99lb this week.
     
  13. The next question is should I marinade the chuckie or not? If so, for how long?

    Thanks!
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Depends on what type of flavor profile you are looking for. I like to keep them simple for the most part. SPOG for rub and a 50/50 mix of cherry and pecan for smoke. With that said I like to have different things too. I will sometimes marinade a chucky in Worcestershire, all day. Sometimes Ill use a good porter or stout beer with worchestershire. Bloody Mary mix is another good option.
     
  15. The chuckie i did recently i just put the rub on it and let it sit overnight. im pretty sure Bear puts "Thick" wooshy sauce on his Before he rubs. but i am still yet to find it in a store ANYWHERE. 

    I may see if it can be ordered online.....
     
  16. Rub first then marinade????
     
  17. gpb11

    gpb11 Meat Mopper

    Seems that'd just wash all the rub off.
     
  18. yes rubbing before you marinade would wash off all of that rub i would not advise that... if you want to marinade do it before you put your rub on.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    You can't find Worcestershire "Thick" any more by that name.

    They changed the name---The exact same thing now goes by the name "Lea & Perrins Bold Steak Sauce".

    I haven't started using it yet, because Mrs Bear noticed the Worcestershire "Thick' was disappearing from the shelves at her stores, so she bought the last few of them----I just opened my last one, so I'm still good for at least 6 months. Then I gotta buy the "Lea & Perrins Bold" too.

    Bear
     
  20. Well I know I have seen that so I will have to give it a go next time thanks bear
     

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