smoked chuck roast

[diamond hunter]

OK,I took a chuck roast that had a pretty good sized fat piece in the middle and put it in a pan and then added salt and pepper and about half a thing of beef broth and put it in the smoker. Cooked it about 200 for about 3.5 hours and it was fall apart awesome,just like brisket kinda.Awesome food.Paid 12.50 at Kroger

 

[farmin68]

I smoke them just like a brisket and they always turn out great.

Something else you can do is with a 1.5-2" thick chuck roast is grill it. Season with kosher salt before cooking (24 hours is best, but 1 hour in advance still gives good results) and grill just like a steak. They won't be as tender as a ribeye (but sometimes they are), but they are still tender enough, and they are delicious.

 

[Forvols]

I smoked 4 chuck roast seasoned with salt/black pepper/garlic/onion powder and mesquite wood. No pan just on the smoker grill. Made fantastic pulled beef and mixed some up with Mexican seasoning for burritos and tacos--regular ground beef for that wont cut after you some with the pulled smoked chuck roast.
I had pictures posted in another thread but deleted them awhile ago to help with site maintenance

 

[Boone 58]

 

[diamond hunter]

OK,I smoked 2 more chuck roasts the other day and both came out dry and tough.I cooked them longer than before,and hotter a bit..I figured I had ruined them.My wife then took and pressure cooked both of them and that somehow added the moisture back in and they were perfect and tender.

 

[Pennywise67]

OK,I smoked 2 more chuck roasts the other day and both came out dry and tough.I cooked them longer than before,and hotter a bit..I figured I had ruined them.My wife then took and pressure cooked both of them and that somehow added the moisture back in and they were perfect and tender.

When I smoke chuckies I take them to 165deg then I pan them with a cup of black coffee. Pull them about 205deg (when they will fall apart. The coffee is a starter for a nice au jus. I do this with briskets also.

Larry

 

[DaveB]

I have filed that pressure cooker trick away for future reference. Tip of the Hat to your Better Half

 

[Kimber45]

OK,I smoked 2 more chuck roasts the other day and both came out dry and tough.I cooked them longer than before,and hotter a bit..I figured I had ruined them.My wife then took and pressure cooked both of them and that somehow added the moisture back in and they were perfect and tender.

When I smoke chuckies I take them to 165deg then I pan them with a cup of black coffee. Pull them about 205deg (when they will fall apart. The coffee is a starter for a nice au jus. I do this with briskets also.

Larry

Hmmmmm gotta try that!