chuck roast

[Mike from Iowa]

I have a chuck roast which I'm guessing to be about 3.5 lbs, I'm looking for any advice on how to prepare this for the smoker. Would prefer to make pulled meat, but I will listen to any suggestions

 

[dean]

Look in the beef recipes below. Pepper stout beef is good. Many way to do it..

 

[Jeff Langer]

Mike,

Here is the link that dean was talking about!

http://virtualweberbullet.com/cook.html#beef

 

[Bob Sample]

I would also go with Pepper Stout Beef

 

[Mike from Iowa]

so for that pepper stout recipe do I realy need to us stout beer,hate to have to buy a whole six pack of beer I would never drink and only use one can.

 

[dean]

All I used was a regular beer (not light) n it was fine. Stout would prob be better but...

 

[timothy]

If you don't want to do the brew and veg route, just rub it and smoke it between 240-260deg till it hits 160-165deg than foil and cook till fork tender (the fork will twist like spaghetti).
It should take about 1 1/2 to 2 hrs per lb.
That's another Larry Wolfe way from 08. Serve with some of Bryan S Chipolte Mayo. Yummy.

Tim

 

[Bob Sample]

I usually just use a dark beer. I think you would have to pry a Guinness out of my cold dead hand before I let you pour it into anything but my glass.