Am hungry for some shredded beef sandwiches.
What do you use? Do you cook it like prok shoulders?
My butcher has chuck roasts on sale. Will they work
Thanks
JOHN
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there is a good bit of reading on the forum about smoking chuck roast (pot roast). Try searching for chuck roast and there are multiple pages of discussions. Here is a link with chuck roast in the subject line. You can use the refine search option to include all references to chuck roast.
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Chuck usually works best,but bottom round,on sale can work.
Personally, I like to make a "melt in your mouth" brisket and chop it. Wonderful eats!
I've never tried smoking a chuck roast. I think I'll give it a try when my AQ gets delivered, although it'll have to wait behind the brisket and the ribs I have lined up in my freezer. 
I read some of the posts that TN Q pointed to and some folks say that chuckies taste like brisket. I'm going to have to give it a try and decide for myself!
I read some of the posts that TN Q pointed to and some folks say that chuckies taste like brisket. I'm going to have to give it a try and decide for myself!
quote:Originally posted by SkipQ:
... some folks say that chuckies taste like brisket...
Then they're doing it wrong.
The ONLY way they taste like Brisket is if they do the brisket wrong by using a lot of foil and making the brisket taste like pot roast.
Chuckies are pretty easy but do NOT rush it. The longer it cooks the softer it gets.
Simple way is to smoke it for a couple of hours. chunk it up, put it in a pan with broth and then smoke it until the chunks shred easy.
It takes from 4 to 6 hours total for me.
quote:Originally posted by SmokinOkie:quote:Originally posted by SkipQ:
... some folks say that chuckies taste like brisket...
Then they're doing it wrong.
The ONLY way they taste like Brisket is if they do the brisket wrong by using a lot of foil and making the brisket taste like pot roast.
Chuckies are pretty easy but do NOT rush it. The longer it cooks the softer it gets.
Simple way is to smoke it for a couple of hours. chunk it up, put it in a pan with broth and then smoke it until the chunks shred easy.
It takes from 4 to 6 hours total for me.
OK Smoklin' how about a quick/abbreviated "Chuck Roats 101" on your method.
quote:Originally posted by TN Q:
OK Smoklin' how about a quick/abbreviated "Chuck Roats 101" on your method.
I thought I posted a pretty abbreviated version, I knew somebody would ask.
And I'll be trying your method, Smokin. But I think I'll read a few other posts on it first to fill in some gaps in my experience.
Smokin'. I was thinkin' not quite that abbreviated. Maybe some times, temps and simple prep?
quote:Originally posted by TN Q:
Smokin'. I was thinkin' not quite that abbreviated. Maybe some times, temps and simple prep?
that should be enough (until my next cook then I'll take photos)
come on, you've been around long enough that should get you started, that's the cooking part of Q, just trying something out..
But if you need more info here you go.
Here's multiple pages of search stuff on Chuck Roast
just thinkin' 'bout' the knuebee who got their CS yesterday.
Smokin', don't buy it! I've seen his work,YEP, I knew him and his sidekick Pags was getting their recipes from somewhere?(LOL)
Cook it at 225*,until about 160*internal.
Lay it out on Doubled HD foil,with a sliced onion on top,1/2 cup beef broth,1/2cup whatever meat sauce you like,roll up tight,and cook to 190*+ internal.
Let rest,until ready to eat,open and shred.
Or,if it is snowing out,do it in the crockpot,and get the same thing.
I like mine with some mashed taters and a couple cooked carrots,fresh green peas,and some slices of light bread for soppin'.
A wedge of lettuce and bottled french dressing is optional.
Lay it out on Doubled HD foil,with a sliced onion on top,1/2 cup beef broth,1/2cup whatever meat sauce you like,roll up tight,and cook to 190*+ internal.
Let rest,until ready to eat,open and shred.
Or,if it is snowing out,do it in the crockpot,and get the same thing.
I like mine with some mashed taters and a couple cooked carrots,fresh green peas,and some slices of light bread for soppin'.
A wedge of lettuce and bottled french dressing is optional.
Try this. I usually put a cup of water and then a bag of frozen stew vegetables in about half way through the cooking time.
To Die for Pot Roast
1 beef roast, any cut, to fit size of crock pot
1 Pkg. Hidden Valley Ranch Dressing mix
1 pkg. brown gravy mix
1 pkg. Italian Dressing mix
1/2 C. water
Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.
To Die for Pot Roast
1 beef roast, any cut, to fit size of crock pot
1 Pkg. Hidden Valley Ranch Dressing mix
1 pkg. brown gravy mix
1 pkg. Italian Dressing mix
1/2 C. water
Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.
Murf,
Thanks, but the receipe doesn't really apply since it's a Crock Pot, which we don't do here on the forum.
This is a BBQ forum, and shredded beef and pot roast aren't really the same for what we're talking here, but thanks for the recipe.
Not trying to knock the recipe, but if someone wants to adapt that for the smoker, go for it.
But the simple steps we mentioned above will turn our superior food to any crock pot.
Thanks, but the receipe doesn't really apply since it's a Crock Pot, which we don't do here on the forum.
This is a BBQ forum, and shredded beef and pot roast aren't really the same for what we're talking here, but thanks for the recipe.
Not trying to knock the recipe, but if someone wants to adapt that for the smoker, go for it.
But the simple steps we mentioned above will turn our superior food to any crock pot.