chuck roast questions

Cook low and slow until tender, not a bad cut to cook in a pan on the cooker.
Rub with beef rub and mopping is a good plan.
jim

Chuck does well in a long slow braise so it should do well in a smoker. I agree with jminion that you should keep it very moist. Do post the results.

Smokey check out this old thread:

http://www.barbecuebible.com/board/view ... hp?p=50403

Here's another old thread that you might find useful.

http://www.barbecuebible.com/board/viewtopic.php?t=3694

I done one a while back on my gasser. It came out super. I used the rub in Steve's book, The Barbecue Bible, on page 155. EVERYONE loved it and asked me to do another. So, today is the day. I am on my new CG, and after the BCC, and the turkey come off, the chuck roast goes in.

Remember, low and slow.....

Bill

Smokey,

That looks really good. And, yes vegetables pick up a lot of smoke taste in a short time.

Great job Smokey!

When I smoked a roast the vegetables didn't even go in the smoker. The roast was smoked until it reached 160* and then transferred to the oven where it finished cooking withthe vegetables. The veggies picked up enough of the smoke flavor from the juices of the meat.

After the roast is done smoking, couldn't you put it and the vegetables in a covered roasting pan and cook it to completion on the grill?

You could finish it off however you see fit. After covering with foil nothing will absorb much more smoke flavor if any. So you could do it indirectly on a grill, a smoker or inside in the oven, whichever is convenient.

smokey-bones wrote:

chuck roast update:

well 8 hours in the smoker in a foil pan,rubbed,a nd smoked on black cherry wood and beech-nut mixed.the meat was fall apart tender and the family just loved it

How big was your roast? What temp did you smoke this at? I've found with these that I need to allow at least 2 hours per/lb., usually closer to 3 to get it to shred.