Chuck Roast Request

Discussion in 'Beef' started by cxb, Dec 18, 2009.

  1. Hey all,

    Fairly new smoker and am requesting some input from you seasoned veterans.
    I am going to smoke a Chuck roast this weekend on my ECB. I already had the meat in the freezer so I decided to try it instead of buying something else.
    I have charcoal briquettes, with chunks of apple wood, hickory and oak available.

    Initial thoughts were coat in mustard than apply a rub and let sit overnight in fridge/ice chest. Smoke at 225 until internal temp is 180.
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Remember......no pics = never happened.
     
  3. flash

    flash Smoking Guru OTBS Member

    What type of chuck? 180º internal---so you plan on slicing it?
     
  4. rickw

    rickw Master of the Pit OTBS Member

    I'd bump the temp of the smoker (240ish) and the finished temp of the chuck roast to 205° for pulling.
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    If your doing a beef BBQ with the roast... I'd say your good to go. If you want a roast, potato, carrot kind of thing.. rub it down with EVO and season with a little onion powder, garlic and CBP. At 180 you may be ok for slicing but it's not going to fall apart unless you get it somewhere between 190 and 205. I check them by the resistance to the temp probe. If it's nice and tender at 190 I'll pull it. You'll be able to tell. I would take it to at least 185 for a chuck myself even for slicin.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    What they all said. I agree with everyone else here If you are going to slice the meat then 180 is good but if you want it to be really tender and juicey I would take it to about 200-205 and then it will falling apart tender and delish.
     
  7. billbo

    billbo Master of the Pit OTBS Member

    I take chucks to 205° then pull the meat. Makes for some awesome sammies! Makes me wanna do one now.
     
  8. Thanks all. I am drooling just getting ready to do this! Off to mix up some rub.
     
  9. billbo

    billbo Master of the Pit OTBS Member

    Don't forget the Qview!
     
  10. fire it up

    fire it up Smoking Guru OTBS Member

    Agreed, I always pull my chuckies.
    Don't use mustard on mine, just rub with olive oil and then rub but mustard works perfectly fine, I just prefer the olive oil on most of my meats.
     

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