Smoke aChuck Roast?

Discussion in 'Beef' started by hiram, Jan 1, 2012.

  1. hiram

    hiram Fire Starter

    I got to thinking the other day about the only beef I hadn't smoked was a chuck roast, not quite as tuff as brisket but close. Got one out of the freezer, thawed, rubbed down with spices, layer of dryed tomatoes on top and to keep it moist some sliced hog jowls on top rather than bacon as they are thicker and give off moisture for a longer time. Popped it in at 250, smoked for 3 hrs and continued cooking for 6 hrs when it had the outside color I wanted. I then wrapped it in foil and back in for 2 hrs, a long time I know but it was worth it . Tender juicy and moist with a nice crust, pics below.

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  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks amazing and the bacon on top is crazy well done

    Happy new year
     
    Last edited: Jan 1, 2012
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like a nice chunk of Beef...JJ
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks for the Qview,  looks like some great lunch you have there!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    now it's on my list could you taste the tomato in the meat at all that is a great idea never heard of that
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great - how was the tenderness ?
     
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yep I think that one is a keeper.
     
  9. venture

    venture Smoking Guru OTBS Member

    Looks good!

    Chuckies like briskets can be tricky.  I think the hog jowels were an excellent idea.

    Looks like yours worked.

    Good luck and good smoking.
     
  10. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  I have never smoked a roast yet, gotta try 1 one of these days
     
  11. hiram

    hiram Fire Starter

    Yes you could taste the dried tomatoes, I use them on just about everything as I had a bummper crop this summer and couldn't give them all away. I dehydrated them and sealed in vacumn bags so no refrigeration is not necessary. Tender yes, after I got the patina I wanted it was still a little tuff in the center but wrapping in foil and back in for 2 hours took care of that, but the bonus was it very juicy not dry at all. The hog jowls secreted juice for almost 6 Hrs, bacon would have been all done in about 2 hrs.

    The hog jowls were available here at New Years because: the southern native always have Hog jowls, greens and blackeyed peas for New Years dinner to assure good luck in the coming year.
     

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