• 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.

Chuck roast

andrew82

Smoke Blower
121
10
Joined Nov 8, 2010
Hello all! I am new here and was wanting to try smoking a chuck roast. Any recipes and suggestions would be greatly appreciated!

Thanks
 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
Do a search for Chuckie and you will find a ton of posts. I like to smoke mine just like I would a brisket. 
 

flash

Smoking Guru
OTBS Member
5,293
43
Joined Mar 30, 2007
Seems to take around 4 to 6 reach an internal 205º. I find that you should go above 200 to the 210 region to get a chuck to pull well sometimes. Recommend using water in pan instead of sand, as my first roast in water pulled very easily and the sand one did not, even though internal temps were similar. Wrap in foil around 155 to 160º. Cooking temps should try to hold from 225 to 250º
Remember to look for CHUCK loins for the smoker.  Easier to pull apart. If you want more tender, then go with a  UNDER Blade. There are 7 different types of chucks so be sure on what you are buying.

http://www.foodsubs.com/MeatBeefChuck.html
 
Last edited:

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
For you first time I would either season it with salt, pepper, and garlic powder or some montreal steak seasoning. Both very simple and both go with beef very well. Don't forget the Qview!
 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
A simple rub has always worked the best for me. Salt, pepper, garlic & onion powder work very nicely. I have also injected mine several times and have really liked that as well. I usually take mine to about 165 internal temp then foil and bring it up to around 195-200 and pull it out of the smoker and put it in a cooler to rest. I prefer to slice mine but they are great pulled as well.
 
Last edited:

the dude abides

Master of the Pit
OTBS Member
3,528
39
Joined Jul 12, 2008
All good suggestions.  Do make sure you get a well marbled cut.  I get a chuck pot roast usually averaging between 2.5-3 lbs. I do mine like this...

The night before I rub with EVOO, Montreal Steak Seasoning, Garlic Powder and Old Bay seasoning.

Smoke around 225* with your wood of choice with a water pan.  Smoke until internal meat temp hits 165*.  Wrap in foil, add a splash apple juice and a splash of beer and put back in the smoker until the internal temp hits 205*.  Then I rest in a cooler for an hour or two then start pulling.

Here's a recent one I did

http://www.smokingmeatforums.com/forum/thread/99558/smoked-chuck-made-enchiledas
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


I have to agree with the dude again. Well I really agree with all theses others guys too. Just smoke you chuckie like everyone has said and you will be golden
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
73
Joined Jul 26, 2009
All good suggestions.  Do make sure you get a well marbled cut.  I get a chuck pot roast usually averaging between 2.5-3 lbs. I do mine like this...

The night before I rub with EVOO, Montreal Steak Seasoning, Garlic Powder and Old Bay seasoning.

Smoke around 225* with your wood of choice with a water pan.  Smoke until internal meat temp hits 165*.  Wrap in foil, add a splash apple juice and a splash of beer and put back in the smoker until the internal temp hits 205*.  Then I rest in a cooler for an hour or two then start pulling.

Here's a recent one I did

http://www.smokingmeatforums.com/forum/thread/99558/smoked-chuck-made-enchiledas
Hey my Brother how are you. I need to call you sometime this week to catch up

GRS - this man is the king of chuckies and pastrami so follow his lead
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.