Questions about smoking Chuck Roast...

[bgaviator]

Hello, well, after years of putting it off, I finally bought my smoker!  I ended up getting a Kamado Joe Classic for 28% off from a store that was going out of business.

I have also invested in a Party Q and a Thermoworks DOT leave-in thermometer.  

I just had the grill delivered tonight so it hasn't been set up yet....probably not until this weekend at earliest.

One of the things I'm really interested in is smoking Chuck Roasts.....I have NEVER had them turn out right in the crock pot.  I am trying to get something that just absolutely falls apart.  All the ones we have ever tried in the crock pot were always dry and only sliceable.  

I see there are numerous threads about chuck roasts, and I feel like I have a pretty good understanding of the process, but there are just a couple of questions i have still.

1.  Is 250 a good temp to smoke at?

2.  What wood is best for a Chuck Roast?

3.  When people talk about wrapping the chuck roast around 165 itt, do you have to wrap it directly in foil, or can you put it in a disposable foil pain and wrap foil over that?  Also, do you need to add some liquid when wrapping it up?  If so, what kind of liquid and how much?

4.  If I wanted to do this for a taco night, do you think you could use a packet of McCormack taco seasoning for the rub, or would this not yield a good result?  

Thanks everyone! 

 

[dukeburger]

1. Yes

2. Anything you like with beef. Hickory, cherry, alder and pecan are popular.

3. All preference. Treat it much like you would a pork butt. If you choose to wrap, yes you can use a pan with a bit of liquid. Beer works... so does broth.

4. I haven't tried that particular seasoning, but a chili rub would work great. I'll share an easy recipe here... Save the seasoning for the finished meat.

If you decide to foil or not, assuming you want to pull the meat for tacos, you're looking for 200-205 degrees IT with at least a 30 minute rest period. How you get there is all up to you! Good luck!

BBQ Pit Boys Chili Rub

8 TBS coarse salt

8 TBS paprika

4 TBS brown sugar

6 TBS chili powder

2 tsp ground cumin

1 TBS ground black pepper

Store whatever isn't used for next time. Works great on chicken and pork also.

 

[SmokinAl]

Sounds like DB has you covered!

Let us know how it turns out!

Al