• 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.

Smoked Chuck Roast for sammies and Qview!

rp ribking

Smoking Fanatic
OTBS Member
990
26
Joined Oct 29, 2009
Decided to try a chuck roast that I got from a friend. Smoked w/lump and hickory to an IT of 140*, cooked quicker than I thought it would, caught it just in time. Sliced on a slicer for some sammies. I got my inspiration from Al to do this. Taste's pretty good too.

 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,604
11,278
Joined Sep 12, 2009
Looks Great from here!!!

How was it?

Was it tender?

I only ever did chuckies to 205˚ for pulling.

Bear
 

rp ribking

Smoking Fanatic
OTBS Member
990
26
Joined Oct 29, 2009
Looks Great from here!!!

How was it?

Was it tender?

I only ever did chuckies to 205˚ for pulling.

Bear
I only had a small piece, tender and tasty. I have smoked a lot of different foods today, need to save room for samples from everything. 
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,227
643
Joined Apr 28, 2010
looks delicious.................nice job....
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,913
7,038
Joined Jun 22, 2009
Looks good from here!
 

virginiasmokesignal

Meat Mopper
235
10
Joined May 21, 2009
Great looking Chuckie, looks good enough to serve for Sunday Dinner!  Will have to try one of those soon.  You said it cooked quicker than you though, approximately how long did it take to get it up to the 140 degree mark?  Keep up the good work Rib King!

Your SMF Friend,

Barry 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,604
11,278
Joined Sep 12, 2009
Al, when you did your roast how did you get it to slice like you did.

Thanks RP 
You might want to PM Al, in case he misses this question.

I remember that Roast Beef he did, and all I remember is he put it in the fridge over night before slicing. I don't remember any freezer action.

Looked like some awesome sammy meat!

Bear
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,913
7,038
Joined Jun 22, 2009
Al, when you did your roast how did you get it to slice like you did.

Thanks RP 
I put it in the fridge overnight, then in the freezer for 30 min. When it started to warm up & wouldn't slice thin, I just put it back in the freezer for a few minutes. I had to stop slicing about 3 or 4 times to cool it down .
 
 

rp ribking

Smoking Fanatic
OTBS Member
990
26
Joined Oct 29, 2009
Great looking Chuckie, looks good enough to serve for Sunday Dinner!  Will have to try one of those soon.  You said it cooked quicker than you though, approximately how long did it take to get it up to the 140 degree mark?  Keep up the good work Rib King!

Your SMF Friend,

Barry 
Took around 2.5 hours, was a small roast.
 

Latest posts

Hot Threads

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.