Wanna try doing chuck roast

[mnmike]

Am wanting to try doing chuck roast am thinking do i do them kinda like brisket? I want to cook it for sliceing like brisket do i use a cym slather then apply dry rub? Am guessing smoke for 4 hours then cook till the i.t is 190. Whats everyones advice on this and what rub would be good on it?

[classicrockgriller]

How big is the Chuckie?

If 5 lbs or less, you might want to cut the smoke down a little

to maybe 2 to 3 hrs.

You can take it to any stage you like.

rare, medium rare, medium, etc.

If you want to make pulled beef take IT to 200*.

[mikecorn.1]

If ya can post some pics.


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[beefmann]

depending on the size of roast, 2 to 3 hours of smoke and it of 160 for slicing and 195 to 200 for pulled, box temp of 215 to 225

[mnmike]

oh ok got the temp thing down so whats the best way to prep it? do i prep it the same as brisket cym then rub? beefman had a post and it had a olive oil garlic slather on it looked really good trying to find out how he made it?

[mnmike]

I picked up 2 really nice chuck roasts today both are 2.90 lbs think i am gonna give them a rub down of worcestershire sauce and use a simple steak rub and let them sit over night. Am thinking about useing hickory but how long should i smoke for? Also am trying for a prime rib like texture to the meat how long to cook for what would be a good i.t to cook them to?

[classicrockgriller]

I wouldn't smoke them much over 2 hrs.

Smoker at 225* 2 to 3 hrs to get to 135*.

Start checking IT at 2 hour mark.

[mnmike]

ok sounds good thanks for the tips

[OU812]

Keep us posted with the results.

[mnmike]

yes i will do that have been slacking on posting pics did a pork butt the other day that turned out very well havent uploaded the pics yet

[OU812]

Slacker.  :D