Tips on Chuck Roast

[DustyJoe84]

Since the Chiefs got knocked out of Super Bowl contention everyone I know locally is just kinda "meh" about the game now. No big parties going on so probably just going to be my wife and I staying home. I've got some chuck roast in the freezer from a side of beef we bought a while back and I'm thinking about thawing one out (3-4 lbs) and throwing it on the smoker on Saturday (weather will be too nice not to smoke SOMETHING) and making some pulled beef nachos.

Browsing threads it looks like I should shoot for 250° but does anyone have any tips they'd like to share? Thanks in advance!

 

[chopsaw]

does anyone have any tips they'd like to share?

Yeah ,, looked to me like the Chiefs stopped playing to soon . I was rooting for them too .

Anyway , my first chuck was bad , because I didn't cook it long enough . I ended up using Bear's steps for smoked chuck , and the next one was fantastic . I was watching temps , but went by probe tender . You might have a look at his advice in the step by step . If you need a link let me know .
Oh ,,, -5 today ,,, 65 this weekend .

 

[SonnyE]

I don't care about football myself. Never did. Nor any other Sports.
But Super Bowl Parties are fun!
Good food and drinks!
It's the end of the season, send it off with a bang.

 

[gmc2003]

I do them similar to brisket.

Smoker temp = 250*
Season with your favorite beef rub.
Smoke on the grate until 165*
Foil in a disposable aluminum pan with your favorite beef sauce(onion soup or beef broth both work great).
Smoke in pan until about 195*
Remove from pan and smoke on the grate again until it's about 205* and probe tender.
Shred and enjoy.

Chris

 

[SecondHandSmoker]

Pulled beef nachos sounds like a good plan.
Or you try your hand at chuck burnt ends and have nachos on the side...just a suggestion.

 

[boykjo]

I season with s&p and smoke open to an internal temp to 160. Pan it and add a can of coke and foil the pan. Finish at 190 to 195 to slice. Chuckies tend to dry out. The finish in the coke keeps it moist.

Boykjo

 

[Hawging It]

Since the Chiefs got knocked out of Super Bowl contention everyone I know locally is just kinda "meh" about the game now. No big parties going on so probably just going to be my wife and I staying home. I've got some chuck roast in the freezer from a side of beef we bought a while back and I'm thinking about thawing one out (3-4 lbs) and throwing it on the smoker on Saturday (weather will be too nice not to smoke SOMETHING) and making some pulled beef nachos.

Browsing threads it looks like I should shoot for 250° but does anyone have any tips they'd like to share? Thanks in advance!

Love the Chiefs and Andy Reed!! Me and grandson disappointed. Glad the Saints got screwed. We hate the Saints. Live 2 hours from New Orleans.

 

[SmokinVOLfan]

Since the titans were never in contention I was rooting for the chiefs. Mahomes is a beast. Plus anything is better than having to watch Tom Brady’s ass play any more than I have to. Chiefs Rams would have been a hell of a game.

Anyways I inject mine smoke at 225 foil at 165 with low sodium beef broth and melted butter until it hits 200-205 depending on tenderness. Can’t go wrong

 

[DustyJoe84]

I ended up using Bear's steps for smoked chuck , and the next one was fantastic . I was watching temps , but went by probe tender . You might have a look at his advice in the step by step . If you need a link let me know .
Oh ,,, -5 today ,,, 65 this weekend .

I might have overlooked it but all I could find were his sous vide threads. Looks like I have good info here already but if it's not too much trouble I would definitely take a look at that link.

 

[DustyJoe84]

Thanks for your replies everyone! Hopefully one of these days I'll be able to offer some of my own tips and advice!

 

[chopsaw]

I might have overlooked it but all I could find were his sous vide threads. Looks like I have good info here already but if it's not too much trouble I would definitely take a look at that link.

This one helped me out . I used salt and pepper , beef stock for the wrap .
https://www.smokingmeatforums.com/threads/chuckie-step-by-step-with-qview.99125/
This one uses a foil pan . Makes it easier .
https://www.smokingmeatforums.com/threads/smoked-pulled-beef-chucky-step-by-step.215706/

 

[SonnyE]

Thanks for your replies everyone! Hopefully one of these days I'll be able to offer some of my own tips and advice!

I'm sure you will, DustyJoe.

 

[Preacher Man]

I've done a couple of chucks lately, and like boykjo said:

Chuckies tend to dry out.

My advice would be to definitely wrap with some kind of liquid. Injecting it probably wouldn't be a bad idea either.

 

[Preacher Man]

Here's one chuck I pulled for tacos. It would've worked for nachos, too.

https://www.smokingmeatforums.com/threads/chuck-roast-tacos.282568/#post-1906560

 

[DustyJoe84]

I've done a couple of chucks lately, and like boykjo said:

My advice would be to definitely wrap with some kind of liquid. Injecting it probably wouldn't be a bad idea either.

Do you think I'd be better off wrapping the meat itself in foil or putting in a pan with liquid and foiling the pan?

 

[Preacher Man]

Do you think I'd be better off wrapping the meat itself in foil or putting in a pan with liquid and foiling the pan?

Either or. I'm sure everyone has their own preference on this.

If you go the pan route, then it's easy to pull it and throw it right back in some of those juices to add even more juiciness to your finished product.

But then again, you could do the same thing with the juices from the foil. You'll probably have less juices, but they'll be a more concentrated beef flavor and will probably still be plenty to mix back in and get a desired result.

My preference is to wrap tight around the meat like I'm crutching a brisket or pork butt.

 

[DustyJoe84]

Either or. I'm sure everyone has their own preference on this.

I'm actually thawing 2 chucks. Might wrap one and pan one and see what I like best. Thanks!

 

[Preacher Man]

I'm actually thawing 2 chucks. Might wrap one and pan one and see what I like best. Thanks!

Perfect! Be sure and let us know what you think.

 

[Preacher Man]

Chuck is way less expensive

Unless I find a killer sale, chuck is usually double the price of brisket in my area.

 

[civilsmoker]

https://www.smokingmeatforums.com/threads/beef-street-taco’s.283648/

This is how I did the last one and worked pretty good! Just picked up another one last night and will do similar.....but may switch it up, just depends on what the taste buds say.....

Good luck!