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First smoked chuck roast

Discussion in 'Beef' started by smokinbarrles, Oct 12, 2019 at 9:21 AM.

  1. First time smoking a chucky on my MES40 (or ever). This is an Angus chuck roast that was over priced, but this store is closer to my house so I said "what the heck". Was gonna go just salt and pepper but last minute added some garlic and onion powder. Starting weight about 2.6 lbs. Hoping for some tender pulled beef.
     

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    Otis54 likes this.
  2. smokininidaho

    smokininidaho Meat Mopper

    You're going to love it. Did one last weekend. Right on with your rub. Take it to 205 and wrap in foil for 45 minutes and you'll have some nice sammies!
     
  3. hawtsauc3

    hawtsauc3 Smoke Blower

    [​IMG]
    I’m doing the same thing except on my WSM. Salt pepper and season salt
     
  4. hawtsauc3

    hawtsauc3 Smoke Blower

    [​IMG]
    [​IMG]
    I’m doing the same thing except on my WSM. Salt pepper and season salt
     
    Last edited: Oct 12, 2019 at 10:21 AM
    smokinbarrles likes this.
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's about the size we get them around here too.
    They make awesome Pulled Beef!
    You're in for a Treat !!
    Be back to see the finish.

    Bear
     
    jcam222 likes this.
  6. EdP

    EdP Smoke Blower

    I really like pulled chuck. My best smoke ever was a big roast with the neighbors this past 4th of July. 4lbs+ and it was like jello when I took it off.

    Right before I wrapped it

    [​IMG]


    After resting an hour

    [​IMG]
     
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  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

  8. Sitting at 156 after only a couple hours. Been running it pretty hot. Around 275
     
  9. Otis54

    Otis54 Newbie

    I did a round a 4 pound chuck roast about a month ago. I used the same spices and salt. It pulled apart with ease.
     

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  10. Stalled at 156. Don't wanna wrap gonna ride it out.
     
  11. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Man that looks fantastic. I love pulled beef.
     
  12. Pulled at 208. Wrapped in foil and stuck on oven on warm till dinner time.
     

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  13. It got very black as most things do in my smoker. Maybe I should start wrapping?
     
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I always wrap things that take a long time, like Chucks, Butts, Briskets, etc.
    I like Bark, but I don't particularly care for a real Thick, Hard, Black Bark.

    Bear
     
    Otis54 likes this.
  15. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Yeah the barks a little to heavy for me also, but I'm a betting the meat still tastes real good.

    Point for sure
    Chris
     
  16. Whipping up some of my mock charo beans now since I spent the day doing honey do's
     
    Last edited: Oct 12, 2019 at 5:36 PM
  17. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    I was surprised to see it that black with no sugar in the rub especially. How was the outer most texture?
     
  18. Haven't tested yet wiil keep y'all posted
     
  19. Turned out pretty good, maybe a tad dry for my taste but over all a success. The bark was salty and peppery which was a delicious taste maybe a little to thick though. After it was chopped up it made an excellent sammich. With slaw and a side of beans it was a great dinner.
     

    Attached Files:

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