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Chuck Roast… first attempt

gnarlykaw

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All this talk about smoking a Chuck roast pushed me into giving this a try. It’s been hot as blazes most days, and I haven’t felt like smoking much of anything.
So this morning it was 61 degrees, time to move! 3.77lb, rubbed down LIGHTLY with Black Ops, ( going brisket cook) @225…. The plan is to foil tent it in a pan around whatever the stall looks like. Wish me luck!
 

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cmayna

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Nothing wrong with that! Let's see the end product. Gonna do a chucky tomorrow.
 

gnarlykaw

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Currently…..
 

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chopsaw

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Don't get fooled into thinking you've over cooked it . Got me on the first one I did .

Also . if you're adding liquid when you pan it make sure you warm the liquid so it doesn't cause the meat to drop in temp .

It is a nice morning . Gonna be cooler tomorrow . Then back to 90's .
 

gnarlykaw

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Well, in MY book, it was a fail. It will be fine in a soup, or a chili, but was just too tough and chewy. I pulled it at 197, and packed it in the cooler for almost 2 hours. Did smoked corn on the cob too. I’m not sure I’ll try this cut again… for me.
 

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gnarlykaw

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Well, in MY book, it was a fail. It will be fine in a soup, or a chili, but was just too tough and chewy. I pulled it at 197, and packed it in the cooler for almost 2 hours. Did smoked corn on the cob too. I’m not sure I’ll try this cut again… for me
 

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chopsaw

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I pulled it at 197, and packed it in the cooler for almost 2 hours.
That's why I said ,
Don't get fooled into thinking you've over cooked it .
I've had them go to 211 and still not probe tender . I'm thinking it's under cooked . Cube up the leftovers and pan them with some BBQ sauce and cover it . Then back on the smoker .
 

Bytor

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Once you're up at that temp, don't be concerned with temp anymore. Go by probe tender. That's truly the way to go with these. These are my favorite to smoke, just got to go by feel of probe.

Now, some will disagree, but to keep these moist, you got to wrap around the stall, IMO. Helps keep from drying out, plus you will have some jus to add back in after slicing.
 

pit 4 brains

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Don't get fooled into thinking you've over cooked it . Got me on the first one I did .

Also . if you're adding liquid when you pan it make sure you warm the liquid so it doesn't cause the meat to drop in temp .

It is a nice morning . Gonna be cooler tomorrow . Then back to 90's .
Indeed. Chucks and butts can take forever to break down.
Well, in MY book, it was a fail. It will be fine in a soup, or a chili, but was just too tough and chewy. I pulled it at 197, and packed it in the cooler for almost 2 hours. Did smoked corn on the cob too. I’m not sure I’ll try this cut again… for me
Turn the page in your book. Chucks and butts are the best cuts of meat to learn on.
Once you're up at that temp, don't be concerned with temp anymore. Go by probe tender. That's truly the way to go with these. These are my favorite to smoke, just got to go by feel of probe.

Now, some will disagree, but to keep these moist, you got to wrap around the stall, IMO. Helps keep from drying out, plus you will have some jus to add back in after slicing.
Completely agree. I just did a butt a week ago and it went to 215 before bone pull and I still put almost half of it back into the smoker because it wouldn't pull.
I like foil pans and heavy foil to drive them through.. Also helps keep your smoker a little cleaner and holds the juice well.
 

chopsaw

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I’m not sure I’ll try this cut again… for me
You got the first one out of the way . That's the one you learn from . I had the same results as you on my first one . Had to do another just to get it right . If you find one for the right price , give it another go . Do it as a random cook and reheat it for later . That way people aren't waiting for it to finish .
 

Brokenhandle

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or cube and mop it into burnt ends. Nuttin' wrong with that. A wonderful snack to share. Hey! that's what I'm doing today.
I need to do some of those sometime! It's on the list somewhere lol.

Ryan
 

smokeymose

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I gave up smoking chuckies a few years ago. The first one I did came out great.
The next two, cooked the same way, were dry.
They go in the C.I. Dutch Oven now....
 
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