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Discussion in 'Beef' started by newsmokerky, Mar 15, 2019.
Is a chuck roast any good to smoke, or are they too fatty?
Chuck roasts are a great smoke. I'd suggest running it to 195 or higher with a 225-250 cook temp based on your preference.
Given the beef forum a once over, you'll find lots of ideas there :-)
They are Awesome when smoked. Is a smoked Pork Butt too fatty for your taste? The Butt and Chuck are the same muscle group, different animals. Smoke the Chuck to the desired doneness and trim away anything you don't wish to eat. Here with Butts or Chuck roast, very little fat gets trimmed away, just large residual chunks. Fat Is Flavor and we don't cook them that often so we enjoy every flavorful bite...JJ
Sweet, I hadn't thought about it that way. Shred like a butt, or is it better sliced?
I like it sliced and shredded. Just depends on how I’m using it. Check out chuck and barbacoa in my signature.
Will do. Thank you.
Guys do both. Pulled Beef is good and Smoked and Sliced like Brisket is a classic. Look over the Beef Forum...JJ
Check this thread out the Indaswamp made both...
I prefer chuck shredded, and as stated above it's a wonderful cut to smoke.
I smoked a beef shoulder clod yesterday, which is from the chuck primal...same region as the chuck roast.
Awesome beefy flavor! I suggest cooking to internal of 195~197*...and wrap/hold above 180* for two hours after you pull it off the smoker to allow the connective tissues time to break down.
I also highly recommend chef jj's smokey au jus. Awesome flavor that you can add back in to the chopped/pulled chuck to keep moist....
Should have read further down the thread....LOL! Thanks for the link posted Chef jj...
I've got a 2.75 lb chuck roast thawing. Gonna give Bear's method with thick "wooshy" and rub a try. Prep in a little while, smoke tomorrow after church. My mouth is watering thinking about it.
That's what he called it, lol. How do you spell worcestershire anyway?
Just like That! Plus the word Sauce....JJ
Just got back from grocery. They didn't have any thick worcestershire sauce, so I got some A-1 thick and hearty. I've used that on rib roasts, so it should work fine. Gonna rub liberally with Weber Dry Smoke rub, then coat with the A-1. Wrap it up, and put in fridge over night. Put in the smoker tomorrow after church. 2.75 lbs at 225-250 should be done to 195 ish in time for dinner around 6:00, I would think. Should I pan it in the smoker to save the drippings, or just put a pan under it to catch the drippings?
Are you doing slices or pulled beef?
Chuck Roasts make Awesome Pulled Beef.
And Worcestershire "Thick" has changed it's name to "Lea & Perrins Bold Steak Sauce".(Same stuff--Different name)
And below are some Pulled chucky Step by Steps:
Pulled Beef Chucky
Smoked Pulled Beef Chucky
I plan to shred/pull like a butt.
Yeah, and Kroger doesn't carry it.
Rubbed, scored, slathered in the A-1 bold, wrapped, and in fridge....