Chuck roast for chili

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sacedbysapp

Meat Mopper
Original poster
Jan 16, 2013
225
20
Florida
Want smoke a chuck roast for chili, I was thinking to cube up,put cubes in a aluminum pan season than smoke for while after that in to pot to finish up.Am OK with this plan?
 
You could go that route. I usually smoke the chuck whole until it's done. Then shred or chop and add that into the chili.

Cubes you may risk overcooking and having a tougher meat.
 
While the meat is browning, combine the chili  powder, ancho chili  powder, cumin, oregano, and allspice. Spoon a tablespoon of the bacon fat into the pot  and brown a third of the cubed meat. Remove the meat as it browns, adding more fat and more raw meat. Continue this process until all meat is browned and set aside.
 
I agree with Case. Smoke to 190 to cube, or 200 to shred/pull, then add it to the chili during the last hour or so of cooking. The chuck can be smoked the day before if needed.

I prefer the cubed chunks in my chili, I also like a cube/shred/ground mix when I'm really into it.

If you're pressed for time and are able to, then smoke the chuck at 300 degrees. It won't hurt a thing.

Keep it simple, that's what chili is all about. 
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky