Chuck Roast Question

[bregent]

I've been tasked with smoking a chuck roast for chopped beef this Sunday. I've never smoked a chuck. I picked up an Angus chuck roll that I figure to harvest some Denvers, sierra and chuck eye steaks plus some burger grind. My question is about how thick to cut the chuck roasts. I'll need about 8lbs so is there any benefit to cook a full 8lb roast rather than splitting it into the more common size you typically see folks cook? I'm temped to cut them smaller so they cook faster but if there's a compelling reason to leave whole I'd consider it. Also haven't decided whether to smoke on Bronco charcoal or pellet grill.
thanks.

 

[SmokinVOLfan]

I would cut them into two 4 pounders so they cook quicker. I like to throw mine in a foil pan at the stall 160ish or so. Pour the pan juices into a cup, skim off the fat, and then pour the juice back over the pulled/chopped meat. You really don't benefit from having super hard bark unless you are going to slice it like a brisket. Pulls pretty well IT 208-210.

 

[motocrash]

Charcoal
Halve - More area for smoke
Start early, Chuck can make you say "Well *U*K!"
Better to have to hold in oven/cooler than

 

[tallbm]

If you have seen how thick an 8-10 pound brisket is at its thickest point, that would be my guide.

If you have a giant round ball of meat I would cut it in half because it takes much longer to get the heat deeper into the meat the thicker it is.

I would basically treat this like a brisket and cut accordingly so it isn't super thick and again generally compare to a whole packer brisket's thickest part as a gauge you can know what to expect... if u have ever cooked a packer briskets lol.

 

[sandyut]

Im with the others, cut in 2 four pounders for sure

 

[noboundaries]

Cut in half and smoke for 2-3 hours. Then wrap with liquid (beef stock, dark beer, etc) and veggies like onion and garlic until fork tender. Make a quick sauce out of the drippings in the wrap and add back to the beef. If you need a recipe. Let me know. I have several.

 

[bregent]

Thanks guys. I'll cut into smaller pieces and cook on the charcoal smoker. I'm planning on wrapping/panning with broth.

 

[bregent]

Make a quick sauce out of the drippings in the wrap and add back to the beef. If you need a recipe. Let me know. I have several.

Sure, I'd love to see some of them.

 

[civilsmoker]

Two chucks the story

Beef SW Tacos

Friday Night Tacos

Here are 3 different versions. One has the whole cook outlined.

 

[noboundaries]

Here's a few links to chuck recipes.

Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

The last chucks I smoked were smaller, this is 4.4lbs. I wrapped the last ones in foil with some guiness stout. Chucks need liquid added, right? I think paper would dry it out. I'm cooking it at 275. I'm thinking I'll wrap in foil and finish it unwrapped on the smoker to try to get the...

www.smokingmeatforums.com

 

[chopsaw]

Start early, Chuck can make you say "Well *U*K!"
Better to have to hold in oven/cooler than

Good advice right there . If I was having people over , I would do it the day before .

 

[bregent]

Thanks for all the good advice guys. Chuck turned out fantastic. After removing 2 thick delmonico's the eye had only 5.5lbs of meat. That was less meat than I planned for but still had plenty for 6 of us plus leftovers. Smoked with hickory at 225 for about 3 hours, wrapped in foil with a little cider vinegar and held at 250 for 3 more hours then into the cooler for another 2 hours. Sliced thick and served with Au Jus and BBQ sauce. Melt in your mouth with great flavor.

From the underblade I ended up with 8 thick Denver steaks, one big sierra, 4lbs of stew meat and 6lbs of 85% ground beef. Will definitely do this again.

 

[motocrash]

That's horrible! Said the Vegan, and no one else, as they were preoccupied by the beautiful beefaliciousness.

 

[gary s]

Man tha'ts plumb purdy I like it !!

Gary

 

[chopsaw]

Nice work .

 

[sandyut]

NICE WORK! those look great! we got hammered with 2 feet of snow and very cold temps... cant try anything till we see some relief.