Should A Chuck Roast Get Smoked Like A Brisket?

[Professor Bunky]

We found a 3 lb Chuck Roast on sale here at the lowest price in years, so of course we had to get it. Most of my smoking has been with pork, so I'm wondering if I treat this roast like a small piece of brisket?

I plan on smoking it on my Kamander (an el-cheapo Kamado) at around 250 deg and wrapping it in foil once the intenal temp hits about 160 deg. Then cooking till tender. Does this make sense? I appreciate all of your comments & suggestions. Thanks

[Norway Joe]

I have never made briskets but have made som chucks. Posted one here a few days ago. I did just as you are planning. I wrapped at close to 165 and pulled at 193. When it was tender. Turned out great imho.

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[Txdragon]

Heya Professor! Yes, you can cook it like a brisket. Chuck can go hot n fast or low n slow. Just want to cook it either to medium, or shred tender. Chuck doesn't like anything in between. Lol!

[Sailor Kenshin]

Heya Professor! Yes, you can cook it like a brisket. Chuck can go hot n fast or low n slow. Just want to cook it either to medium, or shred tender. Chuck doesn't like anything in between. Lol!

Thanks. We want it shred tender.

Less than four bucks a pound. We could not resist.

[Slippy]

A lot of people do that. It ends up being more like pulled pork (Pulled beef)... I really like it... Makes great tacos.

[Professor Bunky]

Thanks, Everyone!

[bsooner75]

+1 on the pulled beef. Either sandwiches or tacos.


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[Norway Joe]

Made a sandwich from the chuck leftovers today. I cooked the the chuck to pulled beef.

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[k.a.m.]

I treat them like a brisket that I am going to chop up. The cook times are the same as far as when I wrap or pan. I just did one in a half pan on a trivet for chopped beef.
viewtopic.php?f=2&t=33984

[Professor Bunky]

Thanks for the link to your recent thread, k.a.m.

[spacetrucker]

looks good to me, I have smoked a couple however the wife cooks most of the chucks in the oven as roasts, so I dont get much of a chance with them...

[k.a.m.]

Thanks for the link to your recent thread, k.a.m.

You are very welcome Sir.

[koshersmoker54]

Chuck is great for tacos and enchiladas treat it like brisket.


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[TexMike]

Wow! It sure does look good. I've never tried a roast but I will now.

[Professor Bunky]

Well, I smoked the chuck today, on the Kamander and it finished up just after sunset. I was shooting for a 250 deg cook but I had a few hiccups along the way. A couple of times the temp started dying on me, regradless of airflow adjustments. So I had to open up and play with the coals (mix, add, relight, etc). This probably added an extra 1-1/2 hours to my total 11-1/2 hour cook time. I also made the mistake of using apple juice (instead of beef broth, like K.A.M used), which eventually became a black mass in the bottom of the foil pan.

It finished off OK and has a decent flavor, though it might have gotten a bit dried out. We'll cut it up tomorrow & see how it goes. Here are some pictures (the last one is the unwrapping, after an hour's rest):