First Time Making Chuck Roast - suggestions needed

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Good afternoon all.

I've made chuck roast many times, but always in the oven. I want to take a shot now and do it in my Pit Boss

Any suggestions would be appreciated

Thank you
 
Good afternoon all.

I've made chuck roast many times, but always in the oven. I want to take a shot now and do it in my Pit Boss

Any suggestions would be appreciated

Thank you
Season it the night before
I smoke them at 225 degrees
Depending on well you want it determines the internal temperature 🇺🇸🇨🇱
 
I do them kind of like a brisket. Low and slow and then when it hits 165 I wrap in butcher paper until it hits 205. May have to go to 250 once wrapped I don’t remember, it’s been a while since I have done one.
This is a small cut, maybe 2 1/2 - 2 3/4 pounds. I'm thinking 2-hours per pound. That would bring the total cook time to about 5-5 1/2 hours. Prior to cooking, I'll be injecting with beef broth mixture I created; works great on my brisket I like the idea of cooking them like a brisket. TY
 
I cooked it like a brisket. Wrapped at 165, pulled at 203. Let it rest for 45 minutes. I was not pleased. The cook was good, but the meat was crap. Chuck roast is not the quality of meat I would ever buy again. It is just a cheap, really bad cut of beef, too much fat, too stringy, and a waste of money. I was never a big fan, but my wife liked it, so I made it. Never again.
 
I cooked it like a brisket. Wrapped at 165, pulled at 203. Let it rest for 45 minutes. I was not pleased. The cook was good, but the meat was crap. Chuck roast is not the quality of meat I would ever buy again. It is just a cheap, really bad cut of beef, too much fat, too stringy, and a waste of money. I was never a big fan, but my wife liked it, so I made it. Never again.
That was my experience also, either I didn't do it right or I just was expecting something different.
 
I've done it a few times and shredded it like pulled pork. I ribbed it with mustard and seasoned it with sea salt and course black pepper. Cooked at 225 wrapped at internal temp of 165 and took it up to 205. We love it.
20230528_170614.jpg
 
I've done it a few times and shredded it like pulled pork. I ribbed it with mustard and seasoned it with sea salt and course black pepper. Cooked at 225 wrapped at internal temp of 165 and took it up to 205. We love it. View attachment 5475
That looks really good. Could make a killer burrito with that.
 
I cooked it like a brisket. Wrapped at 165, pulled at 203. Let it rest for 45 minutes. I was not pleased. The cook was good, but the meat was crap. Chuck roast is not the quality of meat I would ever buy again. It is just a cheap, really bad cut of beef, too much fat, too stringy, and a waste of money. I was never a big fan, but my wife liked it, so I made it. Never again.
I've done chuck roasts many times and they came out almost as good as a brisket. Is it possible the chuck you selected was not a good one? Every chuck at the butcher can have a different meat/fat ratio. I'd try it again, don't give up on our friend Chuck just yet 😄
 
I've done it a few times and shredded it like pulled pork. I ribbed it with mustard and seasoned it with sea salt and course black pepper. Cooked at 225 wrapped at internal temp of 165 and took it up to 205. We love it. View attachment 5475Looks really good. I buy the double pack from Sam's so I can tie them together. This way they are thick kinda shaped like a pork butt. When seasoning like brisket they make the best pit beef for sandwiches.
 
PS
Cooking beef chuck is more like cooking short ribs than brisket.
Try smoking chuck roast using short rib methods.
There is an episode of Bearded Butchers that discusses "chuck on" short ribs. I forget the rib numbers they say are best. But the short ribs Sam's sells use to be 4 bone packs. The last bone had very thin amount of chuck meat on it. Bearded Butcher suggest the 4 bone set forward of what I am getting from Sam's. The chuck is even thickness on that set.
Everyone likes smoked short ribs. Chuck roasts done this way rock.
 
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