Chuck Roast

[nawlinsborn73]

I plan on smoking a Chuck roast this weekend. I've read some posts and have learned quite a bit so far. I plan on taking it up to 175-180 IT before wrapping. I've read that some wrap in butcher paper and some wrap in foil. I was planning on putting it in an aluminum pan with about 1/2 cup of beef stock and then foiling the top of the pan. Would this be just as effective as wrapping with foil or would I benefit more from a tight wrap of foil?

 

[DougE]

It will work that way. I do small brisket flats similarly.

 

[TNJAKE]

You gonna pull it or slice it?

 

[thirdeye]

Chucks really respond well to a wrapped or covered finish. I usually wrap on color, and sometimes that is 150° internal.

Along with a little broth, beer, or whatever.... you can add a bed of onions (and some garlic) when finishing. The main caution is to not cook it so tender that it turns into a pot roast. It will still be good, but it will loose some of the barbecue flavors.

 

[nawlinsborn73]

You gonna pull it or slice it?

I want to pull it but I also want to avoid it tasting like pot roast. Not sure if that is possible or not

 

[chopsaw]

That works .
Add the liquid warm . Cold liquid will cause your meat temps to drop .

 

[TNJAKE]

I want to pull it but I also want to avoid it tasting like pot roast. Not sure if that is possible or not

Pulled Beef Sammiches

Howdy smokers. Beautiful fall day here in Tennessee so decided to smoke up a chuck roast Chuck roast before rub Used some kinders AP. Pretty tasty All rubbed up Onto the smoker at 225 with pecan pellets Smoked for around 3hrs until IT was 160 then put in pan with a splash of beef broth, Guinness...

www.smokingmeatforums.com

 

[nawlinsborn73]

Pulled Beef Sammiches

Howdy smokers. Beautiful fall day here in Tennessee so decided to smoke up a chuck roast Chuck roast before rub Used some kinders AP. Pretty tasty All rubbed up Onto the smoker at 225 with pecan pellets Smoked for around 3hrs until IT was 160 then put in pan with a splash of beef broth, Guinness...

www.smokingmeatforums.com

Thanks. Damn that looks good

 

[Bearcarver]

I plan on smoking a Chuck roast this weekend. I've read some posts and have learned quite a bit so far. I plan on taking it up to 175-180 IT before wrapping. I've read that some wrap in butcher paper and some wrap in foil. I was planning on putting it in an aluminum pan with about 1/2 cup of beef stock and then foiling the top of the pan. Would this be just as effective as wrapping with foil or would I benefit more from a tight wrap of foil?

Actually I like using a pan, and covering it, because there is a lot less chance of springing a leak and losing all that liquid gold, and messing up the inside of your smoker.

Bear

 

[edmonds]

Going to 180 before wrapping may be too much. Go by color and bark. You don't want a hockey puck. Also try to avoid the pot roast syndrome.

 

[Brokenhandle]

Make sure to post pics up as well! Looking forward to the finish!

Ryan

 

[negolien]

what he said

 

[whistlepig]

I smoke mine to an internal of 160 and then put it in a Lodge cast iron Dutch Oven with beef stock at 300 degrees for about 3 hours.

 

[bauchjw]

All great advice! Should be awesome! Can’t wait to see the results!

 

[nawlinsborn73]

Here it is!! Smoked at 225 for about 6.5 hours. IT was only around 155. I pulled it and finished it off in the oven at 325 with some veggies and stock. It was still pretty tough at 205 so I let it ride until 210. This was better than I thought it would be. I thought it would taste like pot roast but to my surprise, the smoke flavor was really present. Thanks for all the tips!!

 

[Brokenhandle]

Looks perfect!

Ryan

 

[JLeonard]

Looks good to me! Id not turn down a BIG plate of that!
Jim

 

[Nefarious]

What he ^^^^ said. Looks delicious. I didn't get my invite yet :)

 

[tbern]

Looks awesome, nice job!!