Chuck Roast Live

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Fire Starter
Original poster
Apr 14, 2016
Getting ready to throw two chuck roasts and a rack of ribs on the smoker. Updates to come.

Sidenote: Does anyone have a good slaw recipe I can try? One that is a little different than traditional slaw, I'm not a huge fan of the traditional sweet stuff with loads of sugar.
Sorry I was in a hurry!

Smoking two roasts about 3lbs a piece. Made up a simple rub of brown sugar, smoked paprika, salt, pepper, onion and garlic powder, and ground mustard and applied that last night. Smoking them with mesquite wood and I plan to throw them in a foil pan with some beef consommé, worcestershire sauce, potatoes, onions, and carrots when the IT hits 165 and finishing them in the oven. I plan on puling it so I will take it out at 203 IT and wrap it in some towels in the cooler for an hour or so.

I also made up some NC style BBQ sauce to finish it off. Oh and hopefully some coleslaw!!!

I plan on checking it in about a half hour so I will post pics then! If anyone noticed anything I should do differently I'm open to ideas!!! This is my first chuck roast ever. Basically doing it like I would a pork butt.

oh and GO BADGERS!!!!
I also have some sourdough bread rising as we speak! going to try the pulled beef between a couple slices of that instead of a roll. Never know till you try right???

Alright so its been 2 hours since I put them on. Just checked them and stuck the roast. Currently sitting at about 150. Seems to be a bit high after just two hours but I guess time will tell. Looking decent but I really hope the bark develops a bit more.
What temp you cookin at? Chuckies always cook faster than pork butts for me. Usually have them done in about 6 hours then an hour rest. My little guy loves burnt ends so we'll use part of the chucky for burnt ends, part for pulled beef, then the left overs go for hot beef sandwiches.
I held the smoker pretty steady at about 230. it was up to 170 in about 3 1/2 hours. Its been in the oven for about an hour and its at 195. seems like its flying but its been about 5 hours so far. I guess its not that far off.

Might be a dumb question but what do you different for the burnt ends part? Id like to try that.
That is looking good!

My slaw recipe:

8 cups shredded cabbage

1/2 cup shredded carrot

1 cup mayo

1/4 cup apple cider vinegar

1/2 tsp celery seed

1 tbs sugar

I mix the cabbage and carrots together in a large bowl.  I season with salt and pepper to taste.

I mix the remaining ingredients in a small bowl and add to the cabbage mixture.  Chill and serve.

It is more tangy then sweet.

When I pull it it to rest I cube part of it up for the burnt ends. Put them in a foil pan with BBQ sauce and a little more rub. Smoke um for and hour and a half while the roast rests. Turn um about every half hour while one the smoker. I'll actually add some NC vinegar sauce to the BBQ sauce to think it a little. And I really like the vinager sauce. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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