• 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.

shoulder roast

smokezilla

Fire Starter
51
10
Joined Oct 4, 2010
hello, i need a little help.  I have 2  -  2.5 beef chuck shoulder roasts ( boneless) i want to smoke today. The wife wants me to slice it when done, are these roast to small and if i should foil and when, this is first time smoking beef roasts. any info    thanx
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,038
216
Joined Jul 7, 2005
smokezilla- the size of the roast depends on how many people you plan on feeding. When I foil chukies, I do it when they have hit the 165° mark. If you like your roast on the well done side and you want to slice then, take them to an internal temp of 185° remove from the smoker and let rest for 15-20 minutes. Remove from the foil and slice. If you want to pull your chukies, take them to an internal temp of 200-205°,  let rest and then pull.
 

smokezilla

Fire Starter
51
10
Joined Oct 4, 2010
I was shooting for medium, would that be at 160 and if so should i foil before that temp
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
I was shooting for medium, would that be at 160 and if so should i foil before that temp
Dutch gave you good advice. I would not try medium as it is going to be tough. Follow his temp guildlines and you will be good

 
 

smokezilla

Fire Starter
51
10
Joined Oct 4, 2010
thanks for the help guys, I was to busy yesterday and today, going to smoke them tommorow the way you suggested. the ups guy was just here to drop off the new toy (ET-73) so i can check out today and use tommorow
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


The size really doen't matter in this case and Dutch sure has sent you on the right track. So do just what he said and you'll be Golden.
 

smokinphil

Newbie
20
10
Joined Sep 10, 2009
Smokzilla- I do Chuckies to medium and even rare. The trick is to slice the meat thin when you serve it. I find it very tasty this way.
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.