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,

your results looked smokin', James! gonna have to try this tomorrow or Sunday

I did one last night on the egg. It was good and I’ll add it to my normal rotation and be eating it a lot

Started this today...

Rubbed down with some seasonings and started it on the smoker a little before lunch.





It's been going for a bit now and the internal temp is up to 165 degrees. I've been basting it with beer because, well... that's what I have in my hand when I go out there to check on it.

Wrap it and get it 202

I let it get to 180 just now and pulled it off, wrapped it in aluminum foil, put it in a warm platter in the cooler and placed a towel over it. I recon she's going to make some homemade fries and some baked beans when she gets through with her nap.

Well... The flavor was great, but as I expected it wasn't a tender as I had hoped for. I think we are going to slice it thin today, sautee it in a pan in a little beef broth with bell peppers and onions and then make cheese steak sandwiches out of it tonight.

Anyway we served it last night with oven roasted potatoes with herbs and olive oil and seasoned black beans and fire roasted tomatoes on the side.





I will be doing it again, but maybe cooking it even slower at about 200 degrees and maybe rubbing it in olive oil first.

Dang man.. Nice.

Thanks for the link. I will be trying this soon.

Looks great! Hate it didn't get quite as tender as you wanted. Mine had a little pull but that's just what I was looking for. Talked to the wife yesterday and she said her snl told her i need to teach her brother how to cook 🤭🤣

😁

Well... The second time around it knocked it out of the ball park. Mrs. Irish brought home some nice buns to the cabin as well as some provolone cheese. We sliced the smoked roast thin and sauteed it in the pan with onions and bell pepper. I added a little water and soy sauce and let all that simmer.

Meanwhile she buttered the buns and I assembled all of that and put it all in the toaster oven and I'll be damned if it wasn't some of the best hot beef sandwiches you have ever put in your mouth. What a fine meal...

Nice!

Looks good Irish. Similar to the pepper stout beef recipe I posted just a roundabout way of getting there. Try that one some time. It is mighty fine. If we ever get a little cooler weather it will be one of my first cooks

Damn... I had some stout beer in the fridge, I should have opened one and poured a little in the pan instead of water and then drank the rest of it.

i did one over the wkend & like IrishGuy, it was not tender at all ... the flavor was very good; just tough meat ...

how the hell do you get it tender?? i ran the grill at 225 & it started out 1 size & was 1/3 the size of the original roast!!

https://www.smoking-meat.com/january-19-2017-smoked-chuck-roast

there's another recipe -- is the secret wrapping it in paper at 160 IT??

i'd LOVE to get this recipe to work b/c a chuck roast is a VERY affordable cut of meat

We hell mine was tender, What did you cook yours on? Was it one of those EGG like contraptions like Irish?

nope - i've got a Weber kettle w/a Slow-n-Sear ... i nailed the temps ...

10/4. I done mine on my Oklahoma Joe Offset Smoker, and i even Smoked mine at a higher temp than both of y'all

yeah, i re-read this entire thread before i got started on mine Saturday ... don't know man ... that's why i'm asking what i did wrong ????

BTW IG ... I did smear mine with olive oil before applying the dry rub ...

are you sure that was a chuck roast? looks like a round our rump to me. doesn't look like it has near the fat that a chuck does.

Ha funny i didn't even pay attention. You're correct, it doesn't look like a chuck roast, looks like a round roast

Yeah that's not a chuck roast, looks like rump or round, you'd have to wrap that thing and smoke it at 220 for 12 hours before it got tender.

That there's a round

First rule of smoking a good chuck roast; start with an actual chuck roast.

..

got the damn thing at Walmart - i'll goto Winn Dixie this coming wkend!

i don't think even 12 hours would work ... i ate the rest of it last night & i could bite through a 16 penny nail this morning!!!

I'm going to try this this weekend. It's making my mouth water looking at the pics. On ribs, I wrap in foil after 3 hours and add apple juice. Cook for 2 hours and that really tenderizes the meat. I bet it would work on this chuck/round roast or whatever it is.

That's not a Chuck roast. Mine was not tough just not as tender as I would have wanted. That looks like a rump roast or round roast. Not enough fat and marbleing in it.

https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/

Malcom Reed has a good recipe that looks like it might cure the tenderness issue by giving the roast a beef broth bath half way instead of wrapping.

Probably going to cook 2 Monday or Tuesday with a Apple Cherry wood mix.