Chuck Roast

Discussion in 'Beef' started by jdr37, Feb 15, 2012.

  1. jdr37

    jdr37 Newbie

    I'm gettin' ready to smoke another chuck and I've got a couple of questions:

    1) Opinions about which is best, bone-in or boneless

    2) I've always put mine on a grate in a pan with broth under it (un-wrapped) and then at about 140 sealed the pan with foil, put it in the oven and took it up to 190 to 200. They are delicious but seem a little dry. Would taking it off the grate and wrapping just the meat help keep it a little juicier?

    Note: I keep the smoker and oven at about 225


    Dave in Florida
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    jdr, morning..... I prefer bone in.. the bones seem to add flavor....  If the roasts have been previously frozen, the ice crystals have tendency to break the cell walls and let out the internal moisture of the meat...  Once that happens, the roast will have tendency to by drier than if it were cooked before freezing.... 

    That being said, warming the roast to room temp with it already seasoned, place on a rack in the smoker at 120 or so without smoke for an hour or so, so the meat can dry on the surface, then increase the smoker temp to 210, with smoke, for a few hours...  I think a smoker temp higher than 210 has tendendy to dry out the meat... water boils at 212 or there abouts depending on your elevation... 

    On whole cuts of meat that have not been pierced with temp probes, or had garlic inserted into them, the 40-140 rule usually only applies to the outer 1/2" or so of the meat, to kill the surface bacteria... then sterilize the temp probe and insert into the thickest portion of the meat and foil with your favorite liquid, and bring the meat up to 190-205 with the smoker temp of 225-250.... When foiling, onions, carrots etc can be added... the meat will be smokey and everything should cook together at that point....

    That is one method...  everyone has their own...  I love the flavor of chuck and have just grilled it like it was a steak..  turns out a little tough but I think the flavor is worth it when I have a good marbled chuck...  

  3. terry colwell

    terry colwell Smoking Fanatic

    I do mine in a roasting pan that has a grate, I add broth right to the bottom of the chuckie, and smoke at 225 open the whole time, I have foiled when I am running out of time and need it to cook quicker. I smoke it till its about 205 or 210 IT, and its fall apart good.
  4. jdr37

    jdr37 Newbie

    Hey Guys, thanks for the input. I'll take some ideas from each of you and have the chuckie for dinner tomorrow night.

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