chuck roast

[jimedd2]

can anyone offer advice on smoking a chuck roast?

[jsperk]

Smoke it like a pork butt. Usually it takes longer than a pork butt. 2 hours atleast per pound. It seems they need to go a bit higher in internal temp make sure you do the fork test for doneness. Also when the meat hits 165 I would wrap in foil or put it in a foil pan and cover. I also ad some liquid in the pan. Pulled beef is one of my favorites.
One other thing you can do is when put it in a foil pan or steel pot you could a jar of pepperoncinis. Great for sammies.

[jerkylips]

Nov 11, 2010 21:38:46 GMT -5 jimedd2 said:

can anyone offer advice on smoking a chuck roast?

I've been meaning to try one of these in the smokenator but haven't gotten to it yet. I've ton tons of chuck roasts in the oven, though, and it seems to be very forgiving in terms of your cooking temp. I've done them in the oven at 250 and at 325, and they always seem to come out good. I assume that it's because of the higher fat content that it's more forgiving.

I really like using chuck roasts for all sorts of stuff - lots of flavor & great texture. I use it often...

[vector1952]

Doing a top round. Do i use the same procedure

[ncsmoker]

Top round has less fat in it than a chuck roast or some other cuts of meat. So keep the temp lower(200-225 grill) and the water pan full. It will definitely take a lot longer time to smoke. I would plan on two hrs a lb and a temp of 185 for slicing or 200-210 for pulling, but go by temp not time. I would also baste it with your favorite sugarless baste when you open the grill to stir the coals every hour.

Good luck Vector

NC

[vector1952]

Thanks for the advise...smoked it Sunday....sliced it thin....Delicious!!!!!
Vector

[kenny]

We have been loving chuck roasts lately. I don't foil wrap at all. Like lots of bark. When smoked to 195-200 there is no slicing as it pretty much falls apart. It just depends on your goals pulled or sliced. I lightly coat with olive oil to help the rub stick. And many herbs are more easily soluble in oil than water. I want to get one cut 3 or 4 inches thick and see how that works. Grocery store chucks are around 2 inches thick locally.

[ncsmoker]

Agree with Kenny a grocery story chuck is about 2" thick and weighs 2-4 lbs. Takes 3-6 hrs. depending on weight but always go on temp. You want it to be 185 for slicing to 200 to fall apart like Kenny's. I place the probe horizontally so that is in the center. Herb rubs on beef are great. Try rosemary, thyme, parsley, and any other herbs you like.

NC

[bigpernz]

Ok hopefully you all can give me a pointer or two. My chuck roast was just under 2 lbs, I smoked it with the grill temp 225 (definitely hovering very close the whole time per my Maverick thermo). At 4 hours in the internal was still 165 which it had been for an hour. I wrapped it in foil thinking the steam created inside might heat it through a little better and it was getting late. Sure enough the temp jumped up to 200 after another hour and I took it off but it was very tough still. Just want to know what to change next time I try it, it seems like I cooked it plenty long for such a little roast! Thanks in advance love the forum

[bigpernz]

Ok hopefully you all can give me a pointer or two. My chuck roast was just under 2 lbs, I smoked it with the grill temp 225 (definitely hovering very close the whole time per my Maverick thermo). At 4 hours in the internal was still 165 which it had been for an hour. I wrapped it in foil thinking the steam created inside might heat it through a little better and it was getting late. Sure enough the temp jumped up to 200 after another hour and I took it off but it was very tough still. Just want to know what to change next time I try it, it seems like I cooked it plenty long for such a little roast! Thanks in advance love the forum

[ncsmoker]

You apparently hit the stall point at 165, it would probably have gone through this in a little longer time on the grill. Did you remove the probe and then reinsert it when you wrapped it with foil. You may have hit a fat pocket when you reinserted the probe in the meat. Fat gets hot faster than meat so causing the fast jump in temp. A jump of 35 degrees even when wrapped in foil is really fast.

Kenny may have a better answer from the chucks he does.

NC

[kenny]

The stall ocurrs around 160 degrees. What it actually is, is often misunderstood. The meat is in effect sweating. A lot of moisture is coming to the surface and evaporating. This cooling effect is just the reason we sweat. The meat temperature rises very little during this phase as the available energy is being used in evaporation. This can go on several hours, thus the "stall". Competition cooks often wrap in foil through this. Wrapping stops the evaporation so meat temperature keeps rising. Wrapping is called "the crutch", for obvious reasons. Once past the stall they will often unwrap the meat and continue smoking to firm the bark back up some. While it may sound good to wrap and keep more moisture in the meat, most of the competition cooks whom I have read say they don't do it when cooking outside of competition. A lot of rub gets washed off and the bark is softer. To me bark is the biggest advantage of smoking in the first place. So try both ways to see what you prefer. The crutch will certainly speed up a cook but not worth the tradeoffs (and extra work) to me. All hunks of meat will get past the stall unwrapped but requiring more time. My exception is brisket flat. It is such a tough muscle that I smoke to the stall, foil wrap, and finish in the kitchen oven. Really more like braising the meat but with smoke flavor. Since foil wrapped meat cannot absorb any smoke, why fiddle with maintaining temperature with charcoal? The oven does that by itself. Even then I have a meat probe in the brisket and cook to my desired temperature.

[kenny]

Jul 27, 2014 22:32:28 GMT -5 bigpernz said:

Ok hopefully you all can give me a pointer or two. My chuck roast was just under 2 lbs, I smoked it with the grill temp 225 (definitely hovering very close the whole time per my Maverick thermo). At 4 hours in the internal was still 165 which it had been for an hour. I wrapped it in foil thinking the steam created inside might heat it through a little better and it was getting late. Sure enough the temp jumped up to 200 after another hour and I took it off but it was very tough still. Just want to know what to change next time I try it, it seems like I cooked it plenty long for such a little roast! Thanks in advance love the forum

I have had to smoke 2-3 pound cuts as much as 7 hours to hit the magic 200 degrees. Every cow is an individual. And not surprising not all are as tender as one another. You may have just got a tough one. Look for marbling; streaks of fat running through the cut of meat. I don't care about fat around the edges and usually trim it off before smoking. I remove most of the fat from Boston butt too before smoking. My opinion is that it does nothing beneficial. Its going to get picked out during pulling and there goes the rub that was on top of it. Keep on smoking. As this is an inexact science results will vary from time to time. But overall you will get better and better turning out what YOU want.

[motownphill]

I've done many chuck roasts, I will always smoke them around 225 to 240 degrees. I'll use whatever wood I have a taste for that day, usually hickory/apple or a mesquite/apple mix or a variation of all 3 . Now for the brass tax. I smoke them for around 2 to 2 1/2 hours in pretty heavy smoke. Then I wrap them with a small amount of beef broth in the double foil. Now this is the last step, I just periodically check it for tenderness. Usually after I initially wrap it I won't touch it for 1 to 1 1/2 hours. I don't concern myself with temp because I'm always shooting for fall apart tender. I like mine with a tangy sauce on a seeded roll with some homemade slaw on top. Homemade pickle on the side.... man sooo good. Anyways this method has never failed me. I've always done this on electric and very little steam ( my cheap electric smoker doesn't get the water boiling). You will prolly get a much more intense smoke flavor with the smokenator. I can't wait to get mine and try it out. Oh yea the others are correct about store bought roasts they are usually 2 inches thick. My wife works for a chain though and when they are buy 1 get 1, we get the pick of the litter:) I usually drop at least a hundo and stock the freezer. Anyways good luck and if you use any of these techniques let me know how they worked for ya, or if ya have any improvements to them. Happy Qing

[tomace]

What about roast beef/rump roast has anyone tried smoking that and if so how long do you smoke at four and do you take it off when it's medium rare