Author Topic: Smoked Chuck Roast  (Read 21168 times)

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Offline Smokerjunky

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Re: Smoked Chuck Roast
« Reply #14 on: September 28, 2017, 01:15:27 PM »
Looks great!!

I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry.   

Guess I have to give it another go.

Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.


I do  dry brine,  and salt  them pretty generously  typically,  think the rub I used was  Meatheads  Big Bad Beef Rub  so  it was salt free.
My next  chuckie im gonna try to  incorporate   a bit of smoking then  finishing off sous vide.

Sous vide chuckies are great too! I also used Big Bad Beef Rub on this one. Sometimes it is just the cut of beef. Some will tenderize great and sometimes not so great. My go to finishing temp is 210, for either pulling or slicing. I have had to take them up to 216 just to get them to pull.

Don't recall the temp I pulled it.  Maybe a bit below  what you stated, 203 or 205.

I'm pretty new to smoking and  haven't had great luck with beef  so far.   1st brisket I made  came out awesome.

I think I got cocky, have done 2 or 3 since as well as a few chuckies, following the same  procedure  and temps   and wrap them with some broth  to finish,  then let them rest  1-2+ hours (depending on size)     and they  just seem to come out dryish  and disappointing.

Everything else comes out great.

Every cut of meat is different.  I have cooked two identical weight brisket flats of the same grade on the smoker at the same time with exact same method and one was outstanding and the other was just kinda MEH - OK.
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Offline TentHunteR

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Re: Smoked Chuck Roast
« Reply #15 on: September 28, 2017, 04:22:03 PM »
Mike, that is one fine looking Chuckie!
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Offline tlg4942

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Re: Smoked Chuck Roast
« Reply #16 on: September 29, 2017, 02:46:25 PM »
Mike, I have never seen a better defined smoke ring. I bet it was delicious. That's a beautiful plate of food.

that smoke ring is intense...  I'm thinking he got into some of his wife's' lipstick and did a little enhancement... :o :D :D :D   
Terry "Way down in Alabama"

Offline tlg4942

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Re: Smoked Chuck Roast
« Reply #17 on: September 29, 2017, 02:49:10 PM »
  Thanks for posting this Mike. I've been leery of these roast... but wanted to do one. Now I think I can give it a try.
Terry "Way down in Alabama"