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#10951018 - 07/01/15 10:14 AM chuck roast on smoker
Bandit 200 XP Offline
TFF Team Angler

Registered: 03/03/11
Posts: 4527
Loc: Ray Roberts
How long would you cook it?

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#10951345 - 07/01/15 12:44 PM Re: chuck roast on smoker [Re: Bandit 200 XP]
smooth move Offline
Pro Angler

Registered: 10/14/12
Posts: 934
Loc: bayou vista,tx
not trying to be a smart A$$, but, till it's done to your liking. the bigger it is, the longer it takes and the min per pound will increase with thickness. if i cook a 3" thick roast, i rub it, then sear it in a skillet(both sides), then cook on smoker at 250 for 4 or 5 hours. i imagine it would take longer if you don't sear it. i like searing as apposed to a smoke ring, because it seals the juices in better. i'd love to hear how others do it.
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es le bon ton roulet

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#10951353 - 07/01/15 12:47 PM Re: chuck roast on smoker [Re: Bandit 200 XP]
TBassYates Offline
TFF Celebrity

Registered: 12/21/01
Posts: 6182
Loc: Scurry, Tx - S/E of Dallas
The last one I did I put it in the smoker with a rub from ObieCue using Pecan wood for 3 hours, then took it out wrapped it in foil along with beer and Worsterchere sauce and some other spices and put it in the oven cooking at 225 all night. Took it out in the morning, wrapped it in a towel, put it in an ice chest and let it sit for 45 minuites. Took it out and put it in a big foil pan and cut it up and poured the juices out of the foil on top of it. It was awesome even for breakfast.
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#10951950 - 07/01/15 05:32 PM Re: chuck roast on smoker [Re: TBassYates]
smooth move Offline
Pro Angler

Registered: 10/14/12
Posts: 934
Loc: bayou vista,tx
Originally Posted By: TBassYates
The last one I did I put it in the smoker with a rub from ObieCue using Pecan wood for 3 hours, then took it out wrapped it in foil along with beer and Worsterchere sauce and some other spices and put it in the oven cooking at 225 all night. Took it out in the morning, wrapped it in a towel, put it in an ice chest and let it sit for 45 minuites. Took it out and put it in a big foil pan and cut it up and poured the juices out of the foil on top of it. It was awesome even for breakfast.

dang---that sounds good, bet it fell apart----taco filler!
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es le bon ton roulet

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#10952128 - 07/01/15 07:10 PM Re: chuck roast on smoker [Re: Bandit 200 XP]
fishslime Offline
Extreme Angler

Registered: 09/23/08
Posts: 1983
Loc: mckinney
I do these all the time instead of briskets. I smoke them about 4 hrs. open, then wrap in foil, and smoke another 4 hrs. They are great - no waste and more tender and have more flavor than any brisket. I'll never buy another brisket.

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#10952286 - 07/01/15 08:28 PM Re: chuck roast on smoker [Re: fishslime]
Bigbob_FTW Offline
Big Sprocket Bob

Registered: 10/25/06
Posts: 44430
Loc: White Settlement, TX.
Originally Posted By: fishslime
I do these all the time instead of briskets. I smoke them about 4 hrs. open, then wrap in foil, and smoke another 4 hrs. They are great - no waste and more tender and have more flavor than any brisket. I'll never buy another brisket.


Yep. Can't afford brisket.
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#10953345 - 07/02/15 11:55 AM Re: chuck roast on smoker [Re: fishslime]
Bandit 200 XP Offline
TFF Team Angler

Registered: 03/03/11
Posts: 4527
Loc: Ray Roberts
Originally Posted By: fishslime
I do these all the time instead of briskets. I smoke them about 4 hrs. open, then wrap in foil, and smoke another 4 hrs. They are great - no waste and more tender and have more flavor than any brisket. I'll never buy another brisket.
Sounds good and easy,thanks everyone

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#10955558 - 07/03/15 12:50 PM Re: chuck roast on smoker [Re: Bandit 200 XP]
butch sanders Offline
TFF Guru

Registered: 03/17/05
Posts: 23137
Loc: Arlington, Texas
sounds like a good idea

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#10985157 - 07/18/15 11:52 AM Re: chuck roast on smoker [Re: Bandit 200 XP]
Slow Drifter Offline
Pro Angler

Registered: 06/23/10
Posts: 753
Loc: CenTX
I don't bother smoking chuck roasts, too flat. I just do them on the grill like a huge steak, hot coals about 6 minutes a side with the lid down (no matter what you hear don't look!) Slice Guatemalan style, on the bias across the grain, about 1/4" thick slices. Family loves it. It's a very tasty piece of meat and doesn't need a lot of seasoning.
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SD


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