First Time poster: Entire boneless chuck roast smoke technique [BEEF BUTTE]

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Dec 22, 2010
23 lb chuck  $1.99 a lb at Tom Thumb

Have your assistant begin tenderizing:


Trim excess:


Rub:  salt/pepper/garlic powder/dried jalapeno sprinkles

Smoker:  Masterbuilt 40

smoked @ 210 with mesquite/red oak 

When Internal temp reaches 165 wrap with heavy duty foil and into foil pan to retain juices.


take off at 185 and rest for hour Peaked at 190 +   Retain juice slice or pull like pulled pork and toss with juices from foil.


serve with Hawaiian sweet rolls…no sauce necessary.
  • Like
Reactions: meateater

First off welcome Game Hawg to SMF. Now your huge chuck looks awesome and I sure would like to have one of them sammies too. I really like your helper too. A real wood chips off the ole block.
That looks awesome and quite a first post. Welcome to SMF glad you joined us. I'm gonna move your thread to the "Roll Call" section so you can get a proper SMF welcome
Welcome to the forum Hawg! That is one prodigious looking chunk o' chuck! Wish I could find one that big around here.
Dang it Hawg, I have a place for RENT or for rent free for BEEF like that
!!!!!!!!! Hopefully I am giving you thumbs up and not a chicken leg, new things we can do.
Welcome Game Hawg and with a start like that you will be teachin all of us some new tricks real soon
Welcome to the SMF!  Amazing piece of meat there.  I bet it was fantastic, too.  Probably feed a couple people with that, huh?

Looking forward to more posts like that!


Many thanks for all the comments, I figgered I should give back to the community as I have gotten some great ideas as well as repair tips for my masterbuilt here. 

When any of the big box grocery stores has value packs on sale just go up to the counter and ask for one in the bag at the value price.  They tag it and off you go. 

I trimmed about 5 pounds off a 23 pounder which goes in the grinder, so I get 5 pounds of fresh ground chuck and that brick of smokey greatness for 47 bucks...

dah ya.
Now that's a hunk o' beef.  I've rolled and tied a whole lot of those boneless chucks for church groups and such. Great job and welcome to SMF. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads