Chuck Roast Smoking

Discussion in 'Beef' started by 00buckshot69, Apr 17, 2008.

  1. I am going to do some beef sunday and want to try a brisket but i want to do some more research on that first. What do you with a chuck roast??
    How big or how meny should I do. The in-laws are coming for dinner and there will be 6 of us. Any help would be great. I got the pork shoulder and the baby backs down but " What about Chuck" or is there a better "type" of beef roast to smoke up???
    Thanks'
    Ps. Going to smoke my first fatty(meat that is) Sunday also.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    when i do a chuck...........i do em to slice and make french dips with.........brisket.....in my case PACKERS.......are not that hard.......but its a all nite smoke........if you are up for that..........least the way i do em........have you tried doing a search yet?
     
  3. glued2it

    glued2it Master of the Pit

    Yep Like dude said they make good French dips!
    http://www.smokingmeatforums.com/for...221#post137221
    I have since changed meat types and bread for these though.

    Some of the northern folk like to pull them. I tried it once. I got it real tender and it pulled to some nice fine shreds.

    So experiment and see what comes up! be sure to keep us updated with some q-view.
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    Buckshot. If ya do a search, or look up my profile and look at some of my threads you will find alot of chuck smokes, I love to smoke them. I have posted some stuff on M/S too.
    For me they are about as long or even longer than briskets. But I usually like to do 6-10 lb pieces. I am gonna do a 19.6 lber this sat. But I am gonna chop it in half. It is a different chuck than usual, it is called a shoulder clod, or english roast. Its a big sum beech!

    Smoke em at 235-250, foil after 170, take em to 195-205, and let em rest 1-3 hrs, keep the juice, and add it after the pull! You'll make everyone want to have seconds![​IMG]
     
  5. flash

    flash Smoking Guru OTBS Member

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  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    I did a 4.5 lb last week it took 11hrs to get it up for pullin. My temps were running 240, 250 and I ran the meat to 190. Wrapped and rested for 20 mins
     

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