Smoked Chuck Roast

primeone

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I just ran across a post on Facebook talking about Smoking Chuck Roast. Has anyone tried it on the Traeger? How does it compare to Brisket?


smoked-chuck-roast.jpg

Put it on the top rack at 250 and let it ride until it hit an internal temperature of 200. Then I let it rest for about 45 mins before cutting into it.
 

bfletcher

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I do chuck roasts more often than I do brisket, sometimes on the Ironwood. I did a couple last week (on another pellet smoker). I don't experiment with them much, so others may have a more preferred method but I use a 60/40 ratio of Kosher salt and course ground pepper with approximately 80% coverage. I smoke them between 225f-275f taking them to 165f then I pull, cube, sauce and place in a foil pan and place them back on to caramelize the sauce like burnt ends (a mix of BBQ sauce, honey, and brown sugar). Typical time for me is 5-6 hours. We've never enjoyed them yet without doing them like burnt ends but we certainly should... last week my daughter and I couldn't stop sampling them while I was cubing them ahead of adding the sauce.
 

Bippedibopp

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Hi! Haven't tried this myself yet but I am following a Norwegian barbeque blogger and I will do one of his recipes for chuck riast prepared like brisket. I have attached a link if you are interested. The recipe is in Norwegian though (and here is your chance to pick up a word or two😂).

 

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