Today, I am trying my 2nd attempt at smoking a 5 lb. beef chuck roast. I did one a few months ago, and it was o.k., but not great. I smoked it with hickory wood.

Today is a chilly, rainy Sunday, and a perfect time for a low and slow smoking project.

Here is my procedure:

(1) apply my rub and allow 1 hr. at room temperature.

(2) pre-heat my smoker(electric) to 225F.

(3) put in my water soaked apple wood chips, and the seasoned/rubbed 5 lb. beef roast.

(4) smoke for 2 hours, open in the smoker.

(5) remove the roast and double wrap the meat in heavy alum. foil.

(6) back into the smoker @ 225F for 6 hrs.

(7) allow the roast to rest 1-2 hrs.

(8) slice, or pull the meat.


That is my plan, and I am about 4 hrs. into the process. I am convinced that I can produce a tender, and tasty,
smoked beef chuck roast. Wish me luck!!!

We want to know - I'm hungry now.

I’ve found chuck roasts react very well to braising due to the low fat content

When you wrap, consider adding some liquid, beef stock with some aromatics

Let us know how it turns out

I thought about adding some yeasty beer to the roast when I wrapped it, but decided to try and develop my "base recipe" first. I picked this roast out because it seemed to have a fairly good fat content to it. I hate dry, overcooked beef!!

I cut meat for 19yrs, and never heard anyone say lean chuck roast




if you decide on adding a beer, try guinness,


I've not smoked a chuck, but have smoked a Sirloin (also known as Round) Tip a couple times,
they are very lean, I used the smallest I could find when they were on sale and smoked till the internal was 112-115, pulled from the smoker (wood fired) and wrapped in foil, and let rest for a bit,

delicious , it was

Agree a stout like Guinness would complement the beef very well. Also, try apple or pecan, hickory is a bit harsh IMO. Pecan is my favorite smoking wood for just about everything, but esp. pork. Got St. Louis ribs smoking on pecan right now!

I've only smoked chuck or pot roasts for an hour or so to give 'em smoke flavor then I cube it and put it in my chili (no beans!) recipe. Never smoked one to completion...

Your recipe looks interesting. I'm going to try it
in my smoker. One posts suggested stout beer and another beef something.
You've probably started something!
Stay safe
Poli Viejo

I usually smoke these to make pulled beef. I never wrap but instead take it to a internal temp of about 165 at which time I place it in a pan on top of some onions and peppers and a bottle of whatever dark beer I have around. Goes back on the smoker uncovered until it reaches a temp of 205 or so. Then rest for a hour or so and pull. Excellent stuff!

My only recommendation would be to keep it under 212F.

I make chucks all the time (while not smoked) with a salt crust and about an 8 hour cook ~200F. They are wonderful.

I'll have to try smoking one.

quote:

Originally posted by lastmanstanding:
I usually smoke these to make pulled beef. I never wrap but instead take it to a internal temp of about 165 at which time I place it in a pan on top of some onions and peppers and a bottle of whatever dark beer I have around. Goes back on the smoker uncovered until it reaches a temp of 205 or so. Then rest for a hour or so and pull. Excellent stuff!

This. Pepper Stout Beef. Mmmmm.....
Excellent sandwiches on grilled hard rolls, topped with provolone and sautéed mushrooms!

I smoke @225-240 using Mesquite until the internal powers thru the stall (about 168ish) then wrap and add apple juice mixed with my spicy BBQ homemade sauce. Continue until 200-203 degrees.

I gotta get some roast now, dammit.

Well folks, my second attempt was much better than my first one. I like using the apple wood over the hickory. I got a little rushed(didn't start it early enough), and didn't let it rest as long as I should have. I had it for supper last night, and had no problem getting it down. LOL

This morning I sliced it all up and put small portions in vacuum sealed pouches, and into the freezer it went. I did keep enough out to have a smoked beef sandwich with red onion and strong mustard later this week.

Next time, I am going to add some beer, and allow the roast to rest 2-3 hours.....I think that that will help the texture. It was "fall apart" tender.

Please be more descriptive in your thread title.

I did a 8 lb chuck roast a few weeks back. I soeaked mine in crown royal texas mesquite whiskey over night, seasoned it 3 hours before cooking, set mine in my smoker at 240 degrees let her cook for 2 hours, then slir a pocket in it and added 1.2 lb of homemade cowboy butter, and put it back in for 45 minutes. I pulled it out let it rest for 10 minutes and it was excellent. I used a combo of hickory, and jack daniels wood chips