gonna try a couple chuck roasts

[BIG BOB]

using Jeff Philips method....

inject- I am using beef broth and garlic.

smoke at 225 or less until IT of 190-200

rest in double foil for 2-3 hrs.

anyone ever do anything like this?

 

[BIG BOB]

should I foil half way or just use a couple of water pans?

 

[Walt]

I wouldn't foil.  Definitely use a juice pan.  Between the injection & juice pans it will be moist.

 

[BIG BOB]

I got my chucks from a local cattle farmer.... no poundage.
my chucks looked like 3 pounders...no - two 2 1.5 pounders per pkg.

oh well, I will give it a shot any way. shouldn't take long.

 

[DivotMaker]

Here's a really good-looking chuck roast recipe from Joe (UWFSAE).  I haven't tried it, but it looks great.

http://smokinitforums.com/index.php?topic=878.0

 

[BIG BOB]

i gonna take these chucks to 200 IT  Pulled beef!!!!
I gonna wrap them around 145 to save some nice au jus....

 

[NDKoze]

I think I would be worried that the chuck would not have enough fat to cook to 200 without drying out.

 

[DivotMaker]

I'm with Gregg - don't know if chuck can handle 200.  I bet it will be tender around 190?  There is a good amount of fat in chucks, but not like brisket.  I'd probably start checking tenderness around 185, then go to whatever it takes.  You're in uncharted territory for me, so this is just my 1¢ this time... ???

 

[BIG BOB]

totally forgot to let you all know how the chuck roast went.

due to the thinness of the chuckies.... the smoke flavor was a hair harsh.
very moist, but not a great cook. I truly  believe if it was a regular roast not "two halves" it would've been much better.

 

[bigbassnutt]

Bob, at what internal temp did you pull them? What would you differently next time? I am planning on trying it just waiting to catch them on sale.

 

[Pork Belly]

How much and what type of wood did you use?

Are you trying to do pulled beef or a smoky pot-roast? If you could find a small shop that cuts there own meat you should be able to get a nice piece of chuck that is not trimmed out ready for braising. That would give you some more natural moisture.

The only time i smoked chuck roast was an experiment. I gave it coating of my basic dry cure (look in dry cured bacon posting) then added a couple smashed garlic cloves, a pepper blend steak seasoning and a few toasted and ground juniper berries. That all spent five days in the fridge. I rinsed it patted it dry then hot smoked it to at internal of 150. We chilled it then sliced it for a charcuterie platter. It was quite good and something different.

 

[DivotMaker]

I get chucks from Sam's here - they sell them in 2-packs, and they're usually 3-4 pounds each.  I use them all the time for pot roast, and they're excellent.  I haven't smoked one yet, but it's about time!  I'll be going for the "pulled chuck" effect!