Chuck Roast yield

[ChadVKealey]

What's the typical yield/loss when smoking chuck roast to make pulled beef? I've got a 3 lb-er in the freezer I was thinking of cooking for Mother's Day, but I need to feed about 8 people (obviously, there will be sides involved, not just beef). Most of those dining have fairly small appetites, but I certainly don't want to come up short.

 

[timothy]

Depends on the roast, bone in like a 7 bone or boneless? Usually close to a butt bout 60% of meat.

Tim

 

[ChadVKealey]

Depends on the roast, bone in like a 7 bone or boneless? Usually close to a butt bout 60% of meat.

Tim

Sorry, it's boneless. I figured it'd be close to that given the amount of fat. I guess I'll pick up another 2-3 lb-er just to be sure there'll be enough.

 

[Bob Ivey]

Great idea. That way you will have leftovers for you.

 

[Bob Whitney]

Did two 4#ers today.

 

[Robert McGee]

Chad;
Good lookin' beef! That ought to take care of your guests (and with much pleasure).

Keep on smokin',
Dale53

 

[ChadVKealey]

Chad;
Good lookin' beef! That ought to take care of your guests (and with much pleasure).

Keep on smokin',
Dale53

That's not my beef, but it does look tasty!

 

[ChadVKealey]

On a related note, too, I'm assuming whatever rub I use for brisket would work for chuck as well?

 

[Bob Whitney]

That's not my beef, but it does look tasty!

Try using just Salt n Pepper. Get it ready the day before and be liberal with the S&P. Really Good.

 

[Chris in Louisiana]

I'm assuming whatever rub I use for brisket would work for chuck as well?

I've chucks with a brisket rub, just S&P, and even Memphis Meat Dust (rib rub) supplemented with S&P. All turned out good.