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chuck roast questions

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Post Fri Jan 06, 2006 10:12 pm
jminion medium
medium

Posts: 179
Location: Federal Way, WA

Cook low and slow until tender, not a bad cut to cook in a pan on the cooker.
Rub with beef rub and mopping is a good plan.
jim
Weber Rancher
WSMs
Primos
Klose mobil
Ole Hickory EL-ED

Post Fri Jan 06, 2006 10:19 pm
ThrRoff well done
well done

Posts: 999
Location: Washington, DC

Chuck does well in a long slow braise so it should do well in a smoker. I agree with jminion that you should keep it very moist. Do post the results.
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Post Fri Jan 06, 2006 11:20 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Last edited by Bob-BQN on Sat Jan 07, 2006 12:24 pm, edited 1 time in total.
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Post Sat Jan 07, 2006 11:07 am
Mr_Jon well done
well done

Posts: 570
Location: Pennsylvania
Here's another old thread that you might find useful.

http://www.barbecuebible.com/board/viewtopic.php?t=3694
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Post Sat Jan 07, 2006 1:32 pm
mrgrumpy well done
well done

Posts: 1846
Location: North Carolina

I done one a while back on my gasser. It came out super. I used the rub in Steve's book, The Barbecue Bible, on page 155. EVERYONE loved it and asked me to do another. So, today is the day. I am on my new CG, and after the BCC, and the turkey come off, the chuck roast goes in.

Remember, low and slow..... :lol:

Bill

Post Sat Jan 07, 2006 10:06 pm
ThrRoff well done
well done

Posts: 999
Location: Washington, DC

Smokey,

That looks really good. And, yes vegetables pick up a lot of smoke taste in a short time.
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Post Sat Jan 07, 2006 11:30 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Great job Smokey! 8)

When I smoked a roast the vegetables didn't even go in the smoker. The roast was smoked until it reached 160* and then transferred to the oven where it finished cooking withthe vegetables. The veggies picked up enough of the smoke flavor from the juices of the meat.
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Post Sun Jan 08, 2006 12:47 am
Mr_Jon well done
well done

Posts: 570
Location: Pennsylvania
After the roast is done smoking, couldn't you put it and the vegetables in a covered roasting pan and cook it to completion on the grill?
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Post Mon Jan 09, 2006 9:28 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
You could finish it off however you see fit. After covering with foil nothing will absorb much more smoke flavor if any. :wink: So you could do it indirectly on a grill, a smoker or inside in the oven, whichever is convenient.
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Post Mon Jan 09, 2006 10:27 am
rogerja well done
well done

Posts: 2288
Location: Central Ohio
smokey-bones wrote:
chuck roast update:

well 8 hours in the smoker in a foil pan,rubbed,a nd smoked on black cherry wood and beech-nut mixed.the meat was fall apart tender and the family just loved it


How big was your roast? What temp did you smoke this at? I've found with these that I need to allow at least 2 hours per/lb., usually closer to 3 to get it to shred.


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