Cooking chuck roasts for the first time...looking for a little advice...


 
K

KevinK

TVWBB Member
I put a couple of 2lb chuck roasts on at around 10a this morning and the WSM is steady at 250 degrees. I am planning on foiling after 4 hours for 2 more hours. However, I am wondering if I should baste them as they cook and if so what is a good baste? I used a basic bbg rub and let them sit overnight

Also..is resting them for 1 hour after cook long enough?

Any help will be appreciated!
 
Thank you Steve. I foiled them after about 4 1/2 hours and they looked great. I did add some beef broth in the foil with the roasts.

Thanks again for the help!
 
Kevin,
I'm sure you're already eating your chuck roast - hope they turned out great. I don't ever baste mine, but I think a little liquid (beef broth) in the foil was a good idea. Let us know how your cook turned out.
 
The chuck roast I cooked (only have done one) came out heavy on the smoke, when I didn't feel that I used too much. If you aren't into a powerful smoky flavor, at least based on my one cook, go easy on the smoke wood.
 
Thanks Jerry...I wasn't sure what to add as far as the liquid that Steve suggested and thought that beef broth was pretty safe. The roasts were great, juicy and tender.

Jimbo...the roasts were smokey, but just enough for my tastes (and my wife's). I can see that it wouldn't take much to over smoke them.
 
I like to use red wine instead of beef broth along with chopped garlic and onions both below and above the meat when foiling.

John
 
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