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[Hank D Thoreau]

The chuck roast turned out great. I managed to get a quick taste when it was done, but that was it. Yesterday we spent the evening making Chinese dumplings to eat and to freeze.

We probably have a couple hundred of them.

By the time I got back to the pulled beef today, it was gone. Good thing I have another chuck roast in the freezer. The first was only 2 1/4 pounds which did not produce a lot of meat.

We are now on state lock down here in California. I won't be off work since I work from home, but I should have a lot of time to cook, depending on what I can get.

There are a lot of empty shelves, but still there is food to buy. Today I got a tri-tip and some tilapia. I smoked the tri-tip and grilled the tilapia. I also found some ground beef for more taco's.

I may make more corn tortillas this weekend.

Stay hunkered down, and stay healthy.

[reubenray]

After reading these posts it made me hunger for some.  But my grocer meat section was empty and I checked at 7:15 this morning.  I am glad I have a full freezer.

[BigDave83]

The GF likes chuck roast in the instant pot. I am going to smoke one for a few hours and then finish in the IP. She likes country style ribs cut from the Butt in the IP also so I may smoke then finish some of them also sometime.

[Hank D Thoreau]

I have two chuck roasts ready to go on the smoker tomorrow morning. I put on some 1836 rub and kosher salt and put them in the refrigerator. I think we are making tacos tomorrow.

I may make some more home made corn tortillas. I'll have to see. I have quite a few store bought tortillas at the moment and my store was sold out of masa harina the last time I checked.

I may want to save it for later until I can get another bag.

[Trooper]

I did a chuck roast yesterday in a cast iron dutch oven.
It was fabulous. It was grass fed beef which has a tendency to be a little tougher. I have another one in the freezer.
I always lean towards overcooking a roast like this and exceeding the recommended time/temp.
A Cooks Illustrated article of years back reiterated many times how difficult it was to overcook a pot roast.
Those connective tissues have to be like jelly.
Yum.

[Hank D Thoreau]

I always lean towards overcooking a roast like this and exceeding the recommended time/temp.
A Cooks Illustrated article of years back reiterated many times how difficult it was to overcook a pot roast.
Those connective tissues have to be like jelly.
Yum.

My first chuck roast was a lot more difficult to shred than a pork butt. That seemed to be from connective tissue which eventually shredded.

Overall, it came out tender and flavorful. I was wondering if more cooking was necessary to break down the tissue that was making it more difficult to shred. I did about 9 hours to 205 at 225.

I had to diddle my grill because it was cooking hot a grill level according to my ThermoWorks Signals. I think I was running my Daniel Boone at about 200 after awhile.

I may start it today at 200. The DB is heating up now and I am ready to put the chuck roasts on.

I should be able to slow down the cooking a bit today since it is Saturday. Last week I was doing it while working and had to drive someone to work right about wrap time.

No constraints today except getting it done for dinner, and we can always save eating it for tomorrow if it does not get done in time.

[cookingjnj]

Thanks to all on this thread.  As of tonight I can now say I have cooked chuck roast on the smoker.  I kind of used a little bit of everyone's method in getting to the end.  Smoke for 4 hours at 225, braised in an onion, pepper, beer and broth bath for 2.5 hours uncovered, covered another 3 hours until IT was at 205.  A little harder to pull than pork butt, but with two forks worked well.  Had it on a Portuguese roll with Colby Jack and Monterey shredded cheese, horseradish sauce, and a little Sweet and Tangy BBQ sauce.  I do have to say the sandwich was great and the family loved it.  Looks like more Pulled Chuck Roast in our future.   Thanks for all the great ideas!

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[Bar-B-Lew]

why no veggies on the sandwich?

[reubenray]

Thanks to all on this thread.  As of tonight I can now say I have cooked chuck roast on the smoker.  I kind of used a little bit of everyone's method in getting to the end.  Smoke for 4 hours at 225, braised in an onion, pepper, beer and broth bath for 2.5 hours uncovered, covered another 3 hours until IT was at 205.  A little harder to pull than pork butt, but with two forks worked well.  Had it on a Portuguese roll with Colby Jack and Monterey shredded cheese, horseradish sauce, and a little Sweet and Tangy BBQ sauce.  I do have to say the sandwich was great and the family loved it.  Looks like more Pulled Chuck Roast in our future.   Thanks for all the great ideas!

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That looks great.  If you had any leftovers they will taste more smoky each day.  It is only two of us and we eat off this for several days and then freeze what is left over.

I have found that some pulled apart easier than others.  I would think this depends on the meat/fat of each one.  I always buy Choice grade.  I have never seen a Prime grade of a roast.

[cookingjnj]

I wanted to try just the beef to start.  My wife and son had their sandwiches with the onions, and loved them.  I will define do that with my leftovers!  Those were great sandwiches.

[Bar-B-Lew]

One key to the onions, peppers, mushrooms in this dish that I have found to work for me, is to through them in very late in the cook.  If they go in too early, the peppers basically disintegrate and are left with only the outer skin from the pepper and the onions get a little too soft for me too.

I made on for my cousin on Friday in the smoker for about 3 hours and then into a crock pot on low for about 12 hours.  I through in 3 beers, some crushed red pepper flakes, and some dry Italian seasoning mix.  It smelled great in the morning.  I then put some frozen red bell peppers strips and two small cans of mushrooms in the juices with the beef after it pulled apart in about 30 seconds.  He's been texting me the rest of the weekend how great it was.

[Bar-B-Lew]

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[Ralphie]

I followed Bar-B-Lew’s suggestion a while back and added a small can of chipotle peppers in adobo sauce to my pepper stout beef recipe. It was phenomenal. I made a large batch so that one can didn’t make it too hot. But the added flavor was perfect, especially for Mexican inspired dishes and using leftovers for chili.

[okie smokie]

Just finished my first Chuck Roast in the smoker.  Easy.  Kosher salt, and fresh ground pepper 50/50 plus garlic powder and smoked paprika.  3 hrs at 225 naked on the grill, spritzed every hour with beer broth.  One hour in disposable aluminum pan, on top of sliced onions, and cup of beef broth.  Then at temp of 152* I added another cup of broth and covered the pan with tight foil. Turned temp up to 250*.  Pulled it at 208* and now is resting in towel in oven.  (saved the au ju , defatted and will use to mix with the meat after I pull it.  Only have time to let it rest 90 minutes.  Will send another note when I pull and taste.  No pics up to now but we all know how they look.  Will snap a pic after the pull if it is worth seeing.   

[Bar-B-Lew]

I pull it right in the juice when it comes off of the grill.  Was there a particular reason why you put it in a towel to rest for 90 minutes?