Gonna try smoking a chuck roast on my weber kettle with the SnS with the intention of making some sandwiches. What are folks' favorite ways to do this? What temp do you cook at/bring it to? Do you wrap? If so do you add beef broth or something similar to the wrap? Also is it best to slice, pull, or chop? Sauce the meat? I ordered some meathead's red meat rub that I plan to lay on the night before. Any and all tips and tricks welcome, this is my first time doing this.
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Last edited by GreaseShirt; August 26, 2022, 04:44 PM. -
I prefer pulled. But you gotta go HIGH. 210 internal, then hold for an hour at 200. Many wrap around 180-ish. 250 pit temp.-
Once wrapped it can't take on any more smoke, so an oven is fine. -
GreaseShirt, just keep cooking for another hour once it reaches 210° internal. The boiling point of water won't let it get much hotter than that, if at all.
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I can't say this is the best way, but it's how I like to do it.
Buy a well marbled chucky and dry brine it for at least overnight. 24 - 48 hours is better. I always rub with pepper, and sometimes garlic and/or onion powder an hour or two before placing in the Kettle. I use an SnS and place the meat on the indirect side. The temp gets set to 275° using a Fireboard because 275° is faster and I see no ill effects from that temp. I pull when probe tender and try to rest for at least two hours, but sometimes I don't have that much time. I pull mine, but I am thinking of chopping next time just to see if that's any better.
If you want to slice, look for a very thick chucky because the grain runs vertically and you will need to slice at 45° to vertical to shorten the grain so it will be a bit more tender. And you will have to pull it a bit sooner. I haven't done that so I hope someone else can address slicing a chucky.
Good luck.Comment
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I’m gonna pull it I think. So you don’t wrap or sauce it (post-pull)? -
GreaseShirt - more often than not I eat beef unsauced. It's just my personal preference.Last edited by RonB; August 28, 2022, 08:43 PM.
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I've sliced chucks a bunch of times, and didn't have any serious probs provided the meat was properly tender. Sammiches will be great no matter what form factor a good smoked chuck is in...! Looking forward to seeing the outcome!
Last edited by DaveD; August 27, 2022, 07:05 AM.Comment
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Allow more time than you think. I use Dalmatian rub. Smoker at 250 (that’s where my kettle likes to run anyway) and I pull it. Pulling makes it easier to use leftovers in chili or nachos.Comment
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I did this recently and went with boating the meat instead of wrapping. Worked out great. Don't forget the caramelized onions for the sammie.Comment
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Man you all have me wanting to eat smoked chuck for breakfast nowComment
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I am hungry now. I think I will do this tomorrow.Comment
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Smoked chuck Benedict for breakfast? Oh my.Comment
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Update: it was a huge hit with my family (and me too)! Thanks for the tips everyone!!!!Attached FilesComment
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That looks great! Nice job!Comment
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Looks incredible.
Smoking a Chuck Roast or two is my favorite thing to cook. Here is what I like to do with them.
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