Smoked chuck roast

Discussion in 'Beef' started by jwmiser85, May 11, 2014.

  1. I decided to smoke a couple chuck roast for tacos.  I used a basic beef rub of rosemary, onion, garlic, kosher salt, black pepper and a touch of chipotle powder.  I foiled it with 1/4 cup of bourbon around 170 and let it ride to 200.  It turned out amazing!!  

  2. pdqgp

    pdqgp Newbie

    Awesome!     What temp, how long per lb?    Insight and advice appreciated.
  3. I am not sure on anything with the exception of temp.  I ran the smoker around 240.

    I apologize for the lack of record keeping...I just toss things on the smoker while I'm working around the house and check on them ever so often.  I will ensure I pay more attention to the specs for my future posts.  :)
  4. cprmom

    cprmom Fire Starter

    I am going to follow the comments on this thread. I found sirloin roast and arm roasts are best to smoke to high internal temps of over 200. Can't wait to see replies. I thank everyone in advance too!!!
    jwmiser85 likes this.
  5. I will try either of those myself Cprmom
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking Chuckies! Make great tacos! Grab a seven bone sometime and give it a smoke, they are tasty too!
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Sirloin is much better taken to mid-rare to medium, anywhere from 127ish to about 140.
    Last edited: May 12, 2014

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