I've never smoked a chuck roast, but I've got 5 pounds of it (2 x 2.5lb) in the freezer and was thinking about an experiment.
Has anyone ever smoked a beef chuck roast? Any suggestions on how to prepare prior to smoking?
They are a fun smoke.
You can either bring it to a lower temp 150* and below
and slice it and have like roast beef. Or
You can bring it up to 180'sh and slice like a brisket. Or
You can do like to 200 IT and have pulled beef.
CRG, what's your time estimate for the 2 pieces to get them to the stage where they can be pulled? I'm thinking about running the cabinet temp @ 225 or so...
They cook pretty quick.
Around 5 hrs depending on how thick they are.
Are they like 1 1/2 " ?
Actually they are more like 2" thick. That's why I grabbed them, they looked nice.
That is a nice thickness.
If you have two, might try two different ways.
That's a good idea. I'll do them on the same day, they're in the same package and will be thawed together. I can take one out early for sampling and make adjustments to the other based on what I find. Sounds like fun!
Quote from: DarqMan on May 03, 2010, 07:02:30 PM
That's a good idea. I'll do them on the same day, they're in the same package and will be thawed together. I can take one out early for sampling and make adjustments to the other based on what I find. Sounds like fun!
You the man!
I wouldn't get real crazy with a rub.
IE: don't over do it.
Roger that... I'm thinking about going simple with some black pepper, touch of salt and just a couple hours of pecan.
maybe a tad of garlic and onion powder.
a tad!
I have done the chuckies both ways, sliced and pulled. Here is the link to one of my smokes:
http://forum.bradleysmoker.com/index.php?topic=15374.msg183389#msg183389
I also did barbacoa two weeks ago and I was very pleased
http://forum.bradleysmoker.com/index.php?topic=15554.msg185600#msg185600
Hope this helps!!!
Some good pics in that thread... Now I'm hungry.
Appreciate the tips. I'll be sure to post on my progress when the smoking starts!