Author Topic: Anyone ever smoke a chuck roast? (Read 1396 times)

s2srea · « **on:** June 07, 2013, 08:22:16 PM »

Its summertime, and that means that the smoker's been back out. I have a simple Weber style smoker I bought at a liquidation place for thirty bucks about two years ago. My 'go to' meats have been pork butt(for pulled pork) and ribs (of course). I've never done beef in the smoker. Any of you have any tips or recipes? Thanks!

ShepherdofSheep · « **Reply #1 on:** June 07, 2013, 08:30:44 PM »

This is good for lamb and mutton:

http://icecook.blogspot.com/2006/01/hangikjt-icelandic-smoked-lamb_19.html

The principle method should be similar for beef, although I must concede that I am not very experienced in such preparations for the bovine species...although it sounds delicious. Beef would be more likely to dry out, I'd think.

s2srea · « **Reply #2 on:** June 07, 2013, 08:47:38 PM »

Quote from: ShepherdofSheep

This is good for lamb and mutton:

http://icecook.blogspot.com/2006/01/hangikjt-icelandic-smoked-lamb_19.html

The principle method should be similar for beef, although I must concede that I am not very experienced in such preparations for the bovine species...although it sounds delicious. Beef would be more likely to dry out, I'd think.

Thanks SoS! I live in an area once surrounded by Dutch beef farmers pushed out of being near LA (Vernon, CA) when it was expanding. Now that people are building houses everywhere here, they are being pushed out again and moving up north. But they still are around here. And there is a local butcher who sells a 'budget pack' of beef. I'm hoping it lasts me the month. I know its fresh, and the price was very good.

s2srea · « **Reply #3 on:** June 07, 2013, 08:49:48 PM »

Quote from: ShepherdofSheep

This is good for lamb and mutton:

http://icecook.blogspot.com/2006/01/hangikjt-icelandic-smoked-lamb_19.html

The principle method should be similar for beef, although I must concede that I am not very experienced in such preparations for the bovine species...although it sounds delicious. Beef would be more likely to dry out, I'd think.

I was reading the article in more depth. I don't know that this will work for what I'm trying to accomplish. I see this as more of a dehydrating-smoke as opposed to a cooking smoke. It looks delicious, but the equipment here is different, and the process takes a week. I'm looking to smoke/ bbq the roast over 4 or 5 hours or so. But thank you anyways!

ShepherdofSheep · « **Reply #4 on:** June 08, 2013, 10:40:25 AM »

I'm not sure this is exactly what you need either, but a Google search produced this:

http://www.food.com/recipe/smoked-chuck-roast-479118

If your roast is larger than that, it will will likely take longer. There's a couple of online forums that deal with smoking meat, including roasts and similar cuts, so you might like to look into those to see if you can find useful information.

http://www.smokingmeatforums.com appears to be one worth looking into.

Hope this helps.

s2srea · « **Reply #5 on:** June 09, 2013, 09:45:51 AM »

Well i did it yesterday. It was, 'okay'. I let it cook far too much. My goal was to let it cook for about 4 hours at between 200*F -250*F and take it out when the roast reached 135-140*F. Well, I started my coal fire and everything 'started' out well. My fire was holding steady at 200* for quite a while. So I decided to take the girls for a swim with my parents. When I got back, the temperature inside the smoker was down to 150*, so I started some more coals up, tossed them inside the coal-pan, and then couldn't really keep the temperature further down than 300*

. It ended up cooking too fast, and the meat's temperature came out at 155*. What I need to invest in is a thermometer which I can leave in the meat without having to open the hood of the smoker.

Tiffany · « **Reply #6 on:** June 11, 2013, 07:09:31 PM »

This was just practice, next time it will be perfect. :)

Napoli · « **Reply #7 on:** June 11, 2013, 11:49:53 PM »

:ready-to-eat: :ready-to-eat: :ready-to-eat:

Spork · « **Reply #8 on:** June 15, 2013, 11:43:56 PM »

I prefer to smoke tobacco.