I think I'm going to give this a try on Saturday. This looks like a nice alternative to a brisket every now and then.

I'm going to season and the let it sit in the fridge over night Friday night, then I'm going to go about 225 for about 6 hours on Saturday. Maybe go to 185 internal temp and them wrap with aluminum foil and let it sit for a little. Serve with taters and green beans.

Something like these folks...

https://amazingribs.com/tested-reci...moked-and-sliced-beef-chuck-roast-recipe

That amazing ribs looks like a good way to go. I will say most of the chuck roasts I see are 2.5-3.5 lbs and 2-3 times as thick as what they have as a finished product there. The recipe says it's a 3# roast but that pic doesn't look like it?

Gonna have to try this....

i want to try this, too - read the same article

I smoke chuck roasts on a pretty regular basis, incredible would be an understatement.

Do tell.... EF...

I did one a while back. Put a foil pan under it to catch the drippings and made Au Jus with it. Pretty tasty.

I coat em with some olive oil, Montreal steak seasoning and black pepper. Smoke it at about 250* until it hits about 150-160*, wrap in foil, bring it to a temp of about 200*. Keep in foil and place in ice chest or oven for about an hour. Enjoy.

I have been doing them for a couple of years now. They are good sliced, but my favorite use is for a chili similar to Irishguy’s brisket chill. I smoke it a day ahead of time, then cut it cold and put it in the chili. I let the whole thing simmer on the egg in a Dutch oven. Incredible.

Not to talk you out of the sliced because it is good too, but this is even better to me. It's one of my favorite smokes.

https://eggheadforum.com/discussion/1197517/pepper-stout-beef#latest

Chuck roasts are wonderful smoked. I use the same method basically as riflenut above - olive oil, your favorite steak rub, 250 then wrap until 200 deg F. We shredded it and made sandwiches out of it that were incredible.

I got one going now sitting at 129. I'm trying the 180 185 first and see how i like it.

That one pictured looks to be about half a pound 😁

Damn. I'm cooking on an offset smoker and this has to be the most finicky azz piece of meat I've ever smoked 😳

But i have to say it was worth it 🤤

Oh james.....

Nice smoke ring. I bet that was good

Looks fantastic. Was it as tender and juicy as it looks?

How long did you leave it in the foil?

Yeah it was purty dang good. I pulled it off at 180 an wrapped and let sit for probably only 20 minutes cause i was ready to eat lol! I smoked mine at around 245 250 for 6 hours (with some local Pecan wood) it did give me some fits, and stalled a few times even dropping temp a few times, i got aggravated and pulled out my handheld thermometer to check and make sure my wireless was working properly lol, and it was right on the money. Oh and mine was just under 3ibs.

Whew boy I’m gonna have to try that,