Beef Roast

[WalterSC]

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 ??

 

[ScottyDaQ]

What kind of roast ? like...the cut.

 

[Finney]

What kind of roast ? like...the cut.

What Scotty said. The cut would make a difference as to cooking method.

 

[kickassbbq]

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

 

[Finney]

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.

 

[wittdog]

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.

 

[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.

 

[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

 

[wittdog]

It doesn’t matter which method you use. Cappy invented it…..
:hide:

 

[Finney]

It doesn’t matter which method you use. Cappy invented it…..
:hide:

:lmao: :lmao: :lmao:
How quickly the new guys learn. =D>

 

[ScottyDaQ]

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-[ :grin: [-X

 

[Puff1]

#-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:

 

[WalterSC]

What kind of roast ? like...the cut.

Its a chuck cut!!

 

[LarryWolfe]

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.

 

[WalterSC]

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 !!

 

[ScottyDaQ]

Chuck.... It's somewhat becoming my favorite for a bunch of different reasons.

Chuck ... it's not just for chili anymore LOL

 

[cflatt]

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.

 

[LarryWolfe]

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.

 

[LarryWolfe]

Here's a couple pic's of the last ones I did.

 

[Griff]

My last, and only, chuck was a 9.7 bone in. It was great.

Griff