Beef Chuck Under Blade Roast...


 
Sure you can. Is it nice and fatty? Trim the excess off the edges, smoke at 250 or so. They often run 2.5-3 hrs/lb (usually 3) depending on fat content and thickness, for pullable sandwich meat. Foil it a bit after halfway through the cook, 6-7 hours in.
 
Hi Pat. Here is my experience with chuck roast.

Kevin Taylor's recipe was the inspiration for what I did. It came out really well. Plan on longer per pound for this than with pork butt.

Let us know how it goes.
 
I used a version of Kevin Taylor’s Chuck Roast recipe and it came out fantastic.

I cooked 4.5 pound Chuck Roast 7 bone cut.
Added rub night before
Cooked at 230-260 for 4 hours then did the following:
Prepared a foil pan with minced garlic and onion.
Placed sauce in pan
Placed meat over sauce, garlic and onion
Sprinkled more garlic, onion and sauce over meat
Placed foil over foil pan allowing air space in pan
Cooked for another 3.5 hours and meat measured 190+-.
Total cook was 7.5 hours, 4 hours uncovered, 3.5 hours covered.
Placed in cooler for 45 minutes
The meat was very tender and juicy and the aroma when the foil was opened was impressive. It shredded very easily.

Rub: standard; pepper, garlic powder, salt, paprika, etc.
Sauce; apprx. 80% red wine, 20% olive oil, Worchester sauce, pepper sauce, barbecue sauce, lemon juice, teriyaki sauce

I plan to experiment with the sauce a little, maybe all teriyaki for a sweeter flavor or use beer or coke instead, but the red wine added a great flavor.

John
 
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