Chuck Roast Help...

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The Missing Link

Sous Chef
Joined
Apr 10, 2005
Messages
673
Location
Texas
I would like to try a chuck roasts. I need some information on how and what it take to smoke a chuck roasts?

What the temp of the smoker?
What would be the internal temp of the meat when done?
How long?

Thanks for your help,
Missing Link.
 
Link

I'm with you on this one. I've never done a chuck roast/roll. I know there's a difference but I don't know what it is. Except one is bigger than the other. I'm really interested in what rub to use. What rub are you using?

Griff
 
I have never done one. The one that larry did last week look very good to me so I was asking for some more information about them. The rub I will be useing would be my own that I have made I like it but I fill that it stall needs some works on it.
 
Link when I do the chuck roasts I cook them like the guys have already said, just like a butt. Keep the pit temp between 225-250. Except I foil the CR's around 165*, until they reach around 195*. They are extremely tasty pieces of meat, you will not regret doing one for sure. I finished off the rest of the one I did last weekend the other night, used it for taco's. Good luck and post lot's of pic's when do it!!
 
Thanks for your help guys. this is one I'm going to have to try sometime next weekend. Were can I get some of the Head Country rub at?

Thanks again,
Missing Link.
 
Bryan S said:
The Joker":zd64e08y]Or here.. [url="http://www.hawgeyesbbq.com/BBQ-Rubs.html said:
http://www.hawgeyesbbq.com/BBQ-Rubs.html[/url]
:eek: :eek: :eek: Head Country at HC 6 oz bottle $2.85 at Hawgeyes $6.50
2 lb bottle at HC $9.00 at Hawgeyes $16.50 :eek: :eek: :eek: :eek: :eek: :eek: :eek: :eek:
Link, use my link for the rub. :!:[/quote:zd64e08y]
Holy S........ :eek: :eek: Yep ~ What Bryan said.
 
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