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chuck roast on smoker
#10951018
07/01/15 03:14 PM
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Joined: Mar 2011
Posts: 14,049
Bandit 200 XP
OP
TFF Guru
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OP
TFF Guru
Joined: Mar 2011
Posts: 14,049 |
How long would you cook it?
Triton 200 XP 200 Yamaha 0X66
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Re: chuck roast on smoker
[Re: Bandit 200 XP]
#10951345
07/01/15 05:44 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
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.
es le bon ton roulet
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Re: chuck roast on smoker
[Re: Bandit 200 XP]
#10951353
07/01/15 05:47 PM
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Joined: Dec 2001
Posts: 7,396
TBassYates
TFF Celebrity
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TFF Celebrity
Joined: Dec 2001
Posts: 7,396 |
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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Re: chuck roast on smoker
[Re: TBassYates]
#10951950
07/01/15 10:32 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
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!
es le bon ton roulet
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Re: chuck roast on smoker
[Re: Bandit 200 XP]
#10952128
07/02/15 12:10 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
TFF Celebrity
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TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
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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Re: chuck roast on smoker
[Re: fishslime]
#10952286
07/02/15 01:28 AM
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Joined: Oct 2006
Posts: 95,361
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,361 |
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.
FJB
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Re: chuck roast on smoker
[Re: fishslime]
#10953345
07/02/15 04:55 PM
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Joined: Mar 2011
Posts: 14,049
Bandit 200 XP
OP
TFF Guru
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OP
TFF Guru
Joined: Mar 2011
Posts: 14,049 |
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
Triton 200 XP 200 Yamaha 0X66
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Re: chuck roast on smoker
[Re: Bandit 200 XP]
#10985157
07/18/15 04:52 PM
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Joined: Jun 2010
Posts: 1,142
Slow Drifter
Extreme Angler
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Extreme Angler
Joined: Jun 2010
Posts: 1,142 |
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.
SD
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