Smoking a Chuck Roast? Tips? Ideas?

Discussion in 'Beef' started by divasmoker8977, Jul 8, 2013.

  1. Decided this morning to smoke a chuck roast....okay well last night.  After I thawed it out I wrapped it in wax paper and foil and injected minced garlic into it.  Then I put on it a rub of seasoned salt, paprika, brown sugar, garlic powder, onion powder, and lemon pepper (husband used the last of my pepper for some radiator on some car he is fixing uggh) anyways I wrapped and left overnight.  This morning like 830 I loaded into my smoker (old school one with charcoal and wood chips) I put the roast in wrapped in foil without wax paper and it has been going low and slow since then.  I just checked temp (its been on for 3 hrs and its 160 so I unwrapped it and slathered it with a honey mixture.  Hoping to have it done by 230 so we can eat at 330 (letting it rest for an hour or so)  going to serve it with mashed potatoes and glazed carrots.  Any tips or tricks would be appreciated.
  2. wait he used pepper to fix a radiator? lol... you put it in wrapped in foil? if so, what was the need for wood chips?
    Last edited: Jul 8, 2013
    ba cyclone likes this.
  3. It came out awesome!! Smoky a hint of the garlic and rub tender, now to baste it and wrap it ready for dinner!!!

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