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shoulder roast

Discussion in 'Beef' started by smokezilla, Dec 6, 2010.

  1. 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
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    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.
  3. I was shooting for medium, would that be at 160 and if so should i foil before that temp
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    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

  5. 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
  6. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.
  7. smokinphil

    smokinphil Newbie

    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.