First smoke: chuck roast?

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88rxna
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First smoke: chuck roast?

Postby 88rxna » Mon Mar 20, 2017 7:25 am

Hello! Since I acquired a weber smokey mountain this past weekend I'm anxious to fire it up! I just hot cooked a whole chicken cut in half and I'm ready for low and slow!
We have a few chuck roast frozen and I'd like to try one. From what I'm reading it's around 1 1/2hours per pound?
Should I use the minion method since it's around 4 pounds?
I think I'm gonna order from sucklebusters for the rub. Any certain one?
And should I use apple chunks for the smoke?
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Re: First smoke: chuck roast?

Postby Txdragon » Mon Mar 20, 2017 8:58 am

I personally prefer mesquite, hickory, or oak for beef; a creative combination of all can be noted in my logbooks. Time per pound will vary wildly depending on temp. I recommend no lower than 225. Just cook a chuck similarly to a brisket and you'll do fine! SB rubs are all good, I use Hoochie on just about everything.
Let us know how the cook goes and don't forget the pics!
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Re: First smoke: chuck roast?

Postby woodenvisions » Mon Mar 20, 2017 9:13 pm

I concur with Txd.

Save the Apple for chicken, imho u will be better off
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Re: First smoke: chuck roast?

Postby bsooner75 » Mon Mar 20, 2017 9:23 pm

TxDragon nailed it on the wood.

Can't go wrong with SPG on beef.


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88rxna
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Re: First smoke: chuck roast?

Postby 88rxna » Tue Mar 21, 2017 4:25 pm

Thanks everyone. I have the SB's competition rub on the way. I figured I'd give that a shot. Just need to get some wood chunks now.

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Re: First smoke: chuck roast?

Postby egghead » Tue Mar 21, 2017 8:37 pm

TxD gives excellent advice.

To make pulled beef follow the same process but pull it off around 160, trim most of the fat, into an aluminum pan with about a 1/4 cup of water, cover with foil and back on the pit until it probes like butter. Take it off, pull it, add your favorite sauce for beef, then put in back in the smoke for about an hour. Stir it a couple times while it's in the final smoke.

Pulled beef rocks
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