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Old 05-03-2006, 11:34 PM   #1
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Beef Roast

Ok yall I am in need of help , I bought a 7 lb beef roast from Sam`s 15.99 , lucky huh ?? Well I want to put that on my smoker at do it for Sunday dinner anybody got a good reciepe for it , I have never done it before and I will include pics of each step ??
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Old 05-04-2006, 03:48 AM   #2
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What kind of roast ? like...the cut.
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Old 05-04-2006, 06:13 AM   #3
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Quote:
Originally Posted by ScottyDaQ
What kind of roast ? like...the cut.
What Scotty said. The cut would make a difference as to cooking method.
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Old 05-04-2006, 09:03 AM   #4
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Roast

Walter Man,
If it is a Beef Chuck Roast, do it just like you would a Butt. I do them ALL the time. I would rather have pulled beef than pulled pork. Yummy!!!!!
Smoke On!!!!
ed
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Old 05-04-2006, 10:47 AM   #5
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Hey guys...
He hasn't said it was a chuck roast.

Cool your jets until he gets back on to say what he has.
There's a roast from almost every part of the cow. Preparation can vary widely with different cuts.
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Old 05-04-2006, 11:12 AM   #6
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If it’s a top round cook at 275* figure about 15min a pound. I went the route of a little Wor, salt, pepper and garlic, and onion powder.
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Old 05-04-2006, 12:09 PM   #7
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#-o

Okay... everyone name every way to cook every roast.

Then when we find out what Walter has.... the cooking method will already be here.
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Old 05-04-2006, 12:11 PM   #8
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Quote:
Originally Posted by brian j
Quote:
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#-o

Okay... everyone name every way to cook every roast.

Then when we find out what Walter has.... the cooking method will already be here.
great idea finney!
#-o
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Old 05-04-2006, 12:40 PM   #9
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It doesn’t matter which method you use. Cappy invented it…..
:hide:
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Old 05-04-2006, 12:42 PM   #10
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Quote:
Originally Posted by wittdog
It doesn’t matter which method you use. Cappy invented it…..
:hide:
:lmao: :lmao: :lmao:
How quickly the new guys learn. =D>
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Old 05-04-2006, 05:07 PM   #11
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by wittdog
It doesn’t matter which method you use. Cappy invented it…..
:hide:
:lmao: :lmao: :lmao:
How quickly the new guys learn. =D>
In this particular case, I'm not sure that it's a good thing. 8-[ [-X
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Old 05-04-2006, 06:13 PM   #12
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by brian j
Quote:
Originally Posted by Finney
#-o

Okay... everyone name every way to cook every roast.

Then when we find out what Walter has.... the cooking method will already be here.
great idea finney!
#-o
The new :sham: is stretching his moderating muscles
Hail to the :sham:
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Old 05-04-2006, 07:49 PM   #13
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Quote:
Originally Posted by ScottyDaQ
What kind of roast ? like...the cut.

Its a chuck cut!!
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Old 05-04-2006, 07:54 PM   #14
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Quote:
Originally Posted by WalterSC
Quote:
Originally Posted by ScottyDaQ
What kind of roast ? like...the cut.

Its a chuck cut!!
Walter you're gonna love it!! Cook in the smoke until it's in the 160-165 range and then foil. Continue to cook until internal temp is between 200-205, then let it rest for at least 2 hours before pulling. The texture of chuck is a bit stringy so you may have to cut some of the strands into smaller pieces.
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Old 05-04-2006, 08:07 PM   #15
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by WalterSC
Quote:
Originally Posted by ScottyDaQ
What kind of roast ? like...the cut.

Its a chuck cut!!
Walter you're gonna love it!! Cook in the smoke until it's in the 160-165 range and then foil. Continue to cook until internal temp is between 200-205, then let it rest for at least 2 hours before pulling. The texture of chuck is a bit stringy so you may have to cut some of the strands into smaller pieces.
Kool thanks Larry and everyone for all the ideas I am gonna use my prize Wolf rub on it !!
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Old 05-04-2006, 08:49 PM   #16
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Chuck.... It's somewhat becoming my favorite for a bunch of different reasons.

Chuck ... it's not just for chili anymore LOL
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Old 05-05-2006, 09:29 AM   #17
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what's the avg size of the chucks most of you smoke ? are you finding them bone in or getting them bone out ? I've had a hankerin for one for a while now.
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Old 05-05-2006, 11:13 AM   #18
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The last two I got I got from my butcher and they were the best I've had. They were about 8.5 boneless. I've done some smaller and some bigger, but it seems the 8lb range is perfect.
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Old 05-05-2006, 11:22 AM   #19
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Here's a couple pic's of the last ones I did.

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Old 05-05-2006, 12:01 PM   #20
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My last, and only, chuck was a 9.7 bone in. It was great.

Griff
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