Author Topic: Chuck Roast (Read 6879 times)

DKM · « **on:** March 19, 2005, 02:01:36 PM »

If the weather holds I hope to being doing a chuck roast on Sunday.

DKM

Randy · « **Reply #1 on:** March 21, 2005, 04:06:30 PM »

How do you do a chuck roast DKM, that is a new one on me.

Randy

DKM · « **Reply #2 on:** March 21, 2005, 07:53:14 PM »

I put kosher salt, black pepper, and a little dried mustard on the meat, heat the pit up to about 225 with oak or hickery, cook the meat in for about the same amount of time as if I was doing a pot roast, let the temp get to at least 190 and pull it from the pit let it rest about 30 minutes.

Chop/pull it put and serve in fresh corn tortillas with choice of toppings. You'll never eat a fast food taco again.

DKM

DKM · « **Reply #3 on:** March 25, 2005, 12:44:18 PM »

I've got another chuck roast going now. I'm trying a Randy pork shoulder way of doing it. I simply used mustered, salt (kosher), and fresh cracked black pepper.

DKM

DKM · « **Reply #4 on:** March 26, 2005, 12:13:46 PM »

This didn't last long

DKM · « **Reply #5 on:** March 26, 2005, 12:14:59 PM »

On a sandwich or in a taco, that's good stuff.

Randy · « **Reply #6 on:** March 27, 2005, 11:46:00 AM »

I bought me one to give a chuck roast a try DKM. Yours sure look good.
No Marinade or basting sauce?

Randy

DKM · « **Reply #7 on:** March 28, 2005, 02:04:12 PM »

Not really. Now the pork shoulder was above it in the smoker so it did drip down on it.

DKM

DKM · « **Reply #8 on:** April 04, 2005, 01:29:57 PM »

Quote from: Randy on March 27, 2005, 11:46:00 AM

I bought me one to give a chuck roast a try DKM.

You ever have a chance to try it?

DKM

Randy · « **Reply #9 on:** April 04, 2005, 02:01:53 PM »

Had to put it in the freezer because of the rain. Next time the smoker fires up I will put it on.

Randy

Randy · « **Reply #10 on:** April 07, 2005, 09:24:50 AM »

Going on in the morning DKM, along with 2 butts and a picnic. 40% chance of rain but 60% chance it won't.

Randy

Randy · « **Reply #11 on:** April 08, 2005, 06:16:14 PM »

I did like you said and put it a rack below the butts. You are right this want last long. Tasted like brisket somewhat. I thin sliced some for sandwiches and chopped the rest for barbecue sandwiches. I will do a chuck again for sure. You Texas boys know your beef.

Randy

DKM · « **Reply #12 on:** April 09, 2005, 05:12:41 PM »

Yes, sir we do

I'm doing Italian sausage and chick parts today. Look for posts later today or tomorrow.

DKM

Pit Cooking Forum