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Dec 30th, 2023
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 Smoking a Chuck Roast
#13741913
10/24/20 04:29 AM
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Joined: Oct 2007
Posts: 5,082
DavidWhatley
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Oct 2007
Posts: 5,082 |
I've never done one before, any suggestions?
"Every man must live with the man that he makes of himself, and the better job he does at molding his character and improving his mind, the better company he will have."
Pauline Whatley
A wise man once said.......Nothing
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13741918
10/24/20 04:34 AM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
TFF Celebrity
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TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
I have. Turned out good using my homemade pellet smoker!! Using Pit Boss'es Competition Blend Pellets. I make my own rubs also. Get about a 5 pounder and try it.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13741920
10/24/20 04:38 AM
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Joined: Nov 2008
Posts: 595
FishinTime
Pro Angler
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Pro Angler
Joined: Nov 2008
Posts: 595 |
Last one I did was at 225 temp until 165 internal then wrapped and increased to 235 temp until 200 internal. Pull and rest for an hour. Came out fantastic. I seasoned it the night before with Meat Church VooDoo, salt, pepper, garlic powder, smoked paprika and wrapped in cellophane overnight before cooking. I use a Masterbuilt Gravity fed charcoal cooker with B&B competition logs and a mix of mesquite chunks and hickory chunks 1/2 and 1/2.
In God We Trust
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13741953
10/24/20 10:14 AM
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Joined: May 2007
Posts: 41,266
Patriot Guard Rider
TFF Guru
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TFF Guru
Joined: May 2007
Posts: 41,266 |
I've smoked "chuckies" before and they turned out fine, but I've never done a whole roast if that's what you're asking.
![[Linked Image]](https://sapgr.org/wp-content/uploads/2016/06/jc-patriot_guard_riders_logo-130x90.jpg) ![[Linked Image]](http://sfwallpaper.com/images/texas-longhorns-logo-wallpaper-11.jpg) Family is everything! Life is precious. We don’t have forever. We have now. This moment. We can choose to love our lives now.
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13741959
10/24/20 10:29 AM
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Joined: Apr 2005
Posts: 5,096
flee fly
TFF Celebrity
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TFF Celebrity
Joined: Apr 2005
Posts: 5,096 |
byron
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13742000
10/24/20 11:27 AM
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Joined: Oct 2004
Posts: 38,931
chickenman
1:28
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1:28
Joined: Oct 2004
Posts: 38,931 |
I smoke them for carne asada or barbaco tacos. I guess the only difference is the seasoning.
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13742114
10/24/20 02:04 PM
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Joined: Sep 2006
Posts: 10,024
Spiderman
TFF Guru
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TFF Guru
Joined: Sep 2006
Posts: 10,024 |
Albertsons has them on sale for $2.47/lb. this week.
I've thought about it but never tried it. About how long would the cook time be on the Grill, couple of hours???
The Truth is six of the seven Dwarfs are not Happy!
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Re: Smoking a Chuck Roast
[Re: FishinTime]
#13742117
10/24/20 02:05 PM
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Joined: Nov 2005
Posts: 1,489
RonH
Extreme Angler
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Extreme Angler
Joined: Nov 2005
Posts: 1,489 |
Last one I did was at 225 temp until 165 internal then wrapped and increased to 235 temp until 200 internal. Pull and rest for an hour. Came out fantastic. I seasoned it the night before with Meat Church VooDoo, salt, pepper, garlic powder, smoked paprika and wrapped in cellophane overnight before cooking. I use a Masterbuilt Gravity fed charcoal cooker with B&B competition logs and a mix of mesquite chunks and hickory chunks 1/2 and 1/2. How do you like that cooker? 560 or 1050
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Re: Smoking a Chuck Roast
[Re: FishinTime]
#13742127
10/24/20 02:11 PM
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Joined: Aug 2011
Posts: 1,845
jippedgenes
Extreme Angler
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Extreme Angler
Joined: Aug 2011
Posts: 1,845 |
Last one I did was at 225 temp until 165 internal then wrapped and increased to 235 temp until 200 internal. Pull and rest for an hour. Came out fantastic. I seasoned it the night before with Meat Church VooDoo, salt, pepper, garlic powder, smoked paprika and wrapped in cellophane overnight before cooking. I use a Masterbuilt Gravity fed charcoal cooker with B&B competition logs and a mix of mesquite chunks and hickory chunks 1/2 and 1/2. I do the same thing. Bigger roasts turn out better IMO. Definitely wrap at 165 or you may loose too much moisture and end up with a dry roast. I do not use a water pan on briskets but do with a regular roast. A buddy told me I should try injecting butter and beefstock into the roast before smoking. He swears by it. Need to try it.
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13742153
10/24/20 02:30 PM
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Joined: Apr 2008
Posts: 8,050
Tneel
TFF Celebrity
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TFF Celebrity
Joined: Apr 2008
Posts: 8,050 |
I love some chuckie burnt ends. Cube them in good size chunks and put on the smoker for a couple of hours at 250. Remove and put in an aluminum pan with bbq sauce and beef broth then seal tight with foil. Remove from pan when tender and put back on grate for 15 min. to let sauce caramelize. 
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13742176
10/24/20 03:06 PM
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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 them like a brisket but less cooking time. Smoke open for 3-4 hours. Wrap for 3-4 hours. I always do two at a time. Better than brisket in my opinion. I only do briskets when they are on sale for $1.50/lb. or less.
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13742245
10/24/20 04:01 PM
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Joined: Sep 2011
Posts: 3,780
DJB
TFF Team Angler
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TFF Team Angler
Joined: Sep 2011
Posts: 3,780 |
It will taste like a roast
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Re: Smoking a Chuck Roast
[Re: DavidWhatley]
#13742402
10/24/20 07:16 PM
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Joined: Mar 2004
Posts: 243
heyblue
Outdoorsman
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Outdoorsman
Joined: Mar 2004
Posts: 243 |
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Re: Smoking a Chuck Roast
[Re: heyblue]
#13742594
10/24/20 11:23 PM
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Joined: Apr 2008
Posts: 8,050
Tneel
TFF Celebrity
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TFF Celebrity
Joined: Apr 2008
Posts: 8,050 |
I follow his channel and he is the GOAT of BBQ!
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Re: Smoking a Chuck Roast
[Re: RonH]
#13742604
10/24/20 11:32 PM
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Joined: Nov 2008
Posts: 595
FishinTime
Pro Angler
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Pro Angler
Joined: Nov 2008
Posts: 595 |
Last one I did was at 225 temp until 165 internal then wrapped and increased to 235 temp until 200 internal. Pull and rest for an hour. Came out fantastic. I seasoned it the night before with Meat Church VooDoo, salt, pepper, garlic powder, smoked paprika and wrapped in cellophane overnight before cooking. I use a Masterbuilt Gravity fed charcoal cooker with B&B competition logs and a mix of mesquite chunks and hickory chunks 1/2 and 1/2. How do you like that cooker? 560 or 1050 560 one of the first ones out. I really love it. I don’t use it but maybe 3 times a month but it’s performed perfectly.
In God We Trust
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