Smoke aChuck Roast?

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hiram

Fire Starter
Original poster
Mar 11, 2011
52
10
Asheville NC
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.

4da9ae5b_ChuckSteak003.jpg


804509ed_ChuckSteak004.jpg


6dfe0cfe_ChuckSteak005.jpg
 
Looks like a nice chunk of Beef...JJ
 
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
 
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.
 
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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