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Chuck roast

Discussion in 'Beef' started by andrew82, Nov 29, 2010.

  1. Hello all! I am new here and was wanting to try smoking a chuck roast. Any recipes and suggestions would be greatly appreciated!

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Do a search for Chuckie and you will find a ton of posts. I like to smoke mine just like I would a brisket. 
  3. flash

    flash Smoking Guru OTBS Member

    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.

    Last edited: Nov 29, 2010
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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! [​IMG]
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    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: Nov 29, 2010
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    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

  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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
  8. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    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
  9. I'll help you eat it.