lets smoke a roast

Discussion in 'Beef' started by smokeman62, Dec 6, 2011.

  1. I have never smoked a roast before but am thinking about trying a chuck roast. please give me some ideas as to how to prepare the meat. also information on how to spice it and smoke it.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    I like to season with (SPOG) salt, pepper, onion, garlic.

    Smoke @ 225º until an IT of 190º for slicing, or till a toothpick inserted in the thickest part goes in with very little resistance.

    If you want to make pulled beef sammies, smoke till an IT of 205º.

    Remember to let it rest no matter which method you use.

  3. venture

    venture Smoking Guru OTBS Member

    Raptor has you covered!

    Good luck and good smoking.
  4. tyotrain

    tyotrain Master of the Pit

    love me some pulled chuckie.. mmmmmm might just have to do one this weekend.. Thanks for the post and happy smoking
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You just can't beat pulled BBQ beef sammies! Personally I like it better than pulled pork.
  6. frosty

    frosty Master of the Pit

    Welcome,  please let us look over your shoulder by sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available.  GOOD LUCK!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Again Raptor has you covered and I personally like the pulled method for beef. It's a different flavor then the pulled pork that most folksare used to.
  8. Thanks, It has gotten quite cold here today so I guess that I will only think about smoking for now a look at this forum.
  9. Raptor, What cut of roast do you prefer to use?
    Last edited: Dec 10, 2011
  10. I've never smoked a roast yet. thinkling abour a chuck
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    For Pulled Beef i think a chuck is the best.
  12. sprky

    sprky Master of the Pit OTBS Member

    Just my opinion, its never too cold to smoke. More challenging to smoke in the cold.
  13. I agree. I smoke when there is a light rain, snow, hail. Just about anytime is right for a good smoking.
  14. As usual, most my questions are asked (and answered), before I ask them. Thanks Raptor, pulled beef it is going to be...I hope rump works well :D
  15. kathy12

    kathy12 Newbie

    Just found your page.  Your website is timely for us.  We are planning on smoking a four pound boneless beef rib roast on NY Day.  We have a homemade rub that we'll use.  The butcher tied it with three different strings. I think the strings should stay on until meat is smoked.   What temperature should we use and how long should we anticipate the smoking process will take?  If it makes any difference, our weather is unseasonably mild (it doesn't even feel like the holidays weather-wise.)  I'll check back later for a response.  Thanks so much in advance for any guidance. 
  16. From what I have read (haven't tried myself...yet), you need your smoker at 225F, put a meat thermometer in the middle, when it reaches 165F, wrap it in foil, then the internal temperature has to get to 195F if you are going to slice it, or 205F if you want to pull it...The amount of time depends on the size/density of the meat eg I did a 9lb rump roast, that took the best part of 12 hours... Please, if I am wrong, someone correct me :D
  17. thomc89

    thomc89 Newbie

    I'm planning on smoking a sirloin tip roast.  I know the temp. but have no idea how long it will take a 8 lb roast to smoke.  Is the same as pork, about a hour and a half per pound?  I will be smoking it at about 220F.

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