Talk to me about chuck roasts...

Discussion in 'Beef' started by yardbird, Jun 13, 2013.

  1. yardbird

    yardbird Meat Mopper

    I've searched and found a few threads about chuckies, but I don't feel like I know enough yet to launch into mine.

    I have a pair of chuck roasts. Kinda small-ish at about 3 and a quarter pounds each. The pair only weighs 6 and a half and they look to be pretty much equal in size. Inch and a half or maybe closer to 2 inches thick.I feel ok about what to do to them BEFORE they go on the smoker. I want to go kinda simple for the first ones and maybe get adventurous later, but for now it'll probably just be SPOG. I'm just cooking one. I'll do the other one next week or something.

    I'm more concerned with smoker temp and what kind of time to expect. I'm really not wanting to pull these, as I'd rather slice them.

    So for a virgin chuckie smoke, what would be your suggestion as to smoker temp and what kind of cooking time do you think we're looking at. And, yeah, I know each piece of meat is different, but if you could ballpark this for me I'd at least know what to expect.

    Thanks!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Last edited: Jun 13, 2013
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    You can't go wrong with anything Bearcarver offers up! Hes been around the pit a few (hundred) times.
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Chuckies are a great smoke. Keep the rub simple - salt, pepper, garlic, and a little chilli powder. Smoke them at 250° till the internal temp hits 165°, then wrap them in foil with about 1/4 C of low sodium beef broth, and toss them back on till you hit your desired internal temp. Make sure to rest them for at least 1 hr.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    yup just what ^ say's
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Between Bear and JJ you can't go wrong, good luck
     
  7. tlester

    tlester Newbie

    I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

    Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Check my Step by Steps above in post #2. They give you times & temps.

    I don't inject, but I would inject the night before, but make sure the liquid is cold.

    Bear
     
  9. tlester

    tlester Newbie

    Awesome!  Thanks Bear.
     
  10. I love chuckies, you've gotten some great advice. If you want to try something a little different, here's a thread I did a while back about making burnt ends out of chuckies
     
    Last edited: Aug 20, 2013
  11. flash

    flash Smoking Guru OTBS Member




    I love Chuckies too, but prefer to pull them for sammies.  Bear prefers 205º for pulling, I found 210º works better in my smoker. Many types of Chucks out there so get a good one.

    http://www.foodsubs.com/MeatBeefChuck.html
     
    Last edited: Aug 20, 2013
  12. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Regarding injecting overnight; just make sure the marinade is not too high in salt. It could unintentionally dehydrate the meat when sitting overnight. Just my $.02.
     

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