Chuck Roast on WSM


 
Phil Perrin

Phil Perrin

TVWBB Hall of Fame
Thw missus and I went to Sam's last night and picked up a couple of nice chuck roasts. Can you cook them on the WSM? I think I remember seeing a post on that. As usual,any info is appreciated.
 
Phil,

If you do a search (on this site) for "chuck roast", you will probably find more than you can read in the whole year 2010.

Happy New Year!

JimT
 
Originally posted by JimT:
Phil,

If you do a search (on this site) for "chuck roast", you will probably find more than you can read in the whole year 2010.

Happy New Year!

JimT
Click to expand...

Exactly. Think pulled beef instead of pulled pork.
 
Originally posted by Phil Perrin:
Thw missus and I went to Sam's last night and picked up a couple of nice chuck roasts. Can you cook them on the WSM? I think I remember seeing a post on that. As usual,any info is appreciated.
Click to expand...

Larry Wolfe got me doing them as follows for pulled beef. Cook ~250 until you get to an internal of ~160-165 then foil. Cook until meat easily comes apart if you stick a fork in it and twirl. Start testing at about 185. Be patient, you may think you are at the pulling stage before you actually are. The meat has to get really tender. You'll deal with a plateau as well. My last chuck took about 1.25 per pound this way. Give a good rest too. I add meat right out of the fridge.
 
Go to the cooking section under Beef and look at the pot roast section. Pulled or pot roasted, chuck roast from Sam's is one of my favorites on the WSM.
 
Love to hear /see how you make out with the chuck roast deal.... We like chuck done covered with veggies in the oven...haven't smoked one...yet...but we're due
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Chuck has replaced brisket as my beef of choice for smoking. It has an excellent beefy flavor and will make the best **** pulled beef sammiches you've ever had! LOTS of info here on chuck roasts. I do mine a little hotter, 300-325 or so until I like the bark, then they get thrown in a foil pan on top of a bed of onions and green peppers. The onions and peppers pretty much disappear, but the flavor they infuse is a beautiful thing. Good luck!
 
Originally posted by Phil Perrin:
Thw missus and I went to Sam's last night and picked up a couple of nice chuck roasts. Can you cook them on the WSM? I think I remember seeing a post on that. As usual,any info is appreciated.
Click to expand...

Cook them as you would a pork should, except once they hit 165º, double wrap in heavy duty aluminum foil and continue to cook until you can stick a fork in the meat and twist it like spaghetti. You can start checking for doneness around 195º-200º, but do not go by temperature alone. Chuck roasts are very very stubborn and can vary in timing for tenderness.

Here is a link to Midnight Chuck Cook from a while back.
 
Wow! Both the Midnite & Pepper Stout chucks look fantastic! Sooooo... it's Marmalade wings tonite, Chuck for New Years.., then St Louis Spares... ADIOUS..head'n ta Sams
 
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