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Author Topic: Chuck Roast  (Read 1900 times)

BedouinBob

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Chuck Roast
« on: April 04, 2015, 11:32:31 AM »
I had been planning on trying a chuck roast when I smoked my pastrami (see my post in Charcartie) so I had brined a chuck roast overnight in Brian's (Thanks DM!) brisket brine. I didn't smoke the pastrami but rubbed the chuck roast with garlic pepper and added oiled and salted potatoes and foil wrapped carrots, onions, and celery with butter. Into the smoker at 225 with 5 oz of apple until it hit 130 at 4 hours. At that point I took all of it out (the potatoes weren't done yet) and put them into a crock pot for about 3 hours until my wife got home from work. The result was yummy, juicy, and a great meal.
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Bob - Colorado Springs
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DivotMaker

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Re: Chuck Roast
« Reply #1 on: April 04, 2015, 12:01:22 PM »
Looks great, Bob!  I'm going to use a chuck roast the next time I do burnt ends - I hear it's a good substitute for brisket.
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Tony from NW Arkansas
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BedouinBob

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Re: Chuck Roast
« Reply #2 on: April 04, 2015, 02:46:53 PM »
I can see that. Let me know how you do that. The flavor on this one came out very beefy and reminded me of prime rib in a lot of ways.....not quite as tender but almost.  :)
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Bob - Colorado Springs
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gregbooras

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Re: Chuck Roast
« Reply #3 on: April 04, 2015, 06:55:10 PM »
Bob,

Looks great, this is on my hit list to add to my Irish stew.

Greg
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