Smoked Chuck Roast

Florida Griller

Has anyone ever smoked a chuck roast?  If so, how 'bout some ideas, tips and tricks. 
Thank you 

Mattman3969

Are you wanting to slice or have pulled beef?

Florida Griller

I would like to slice it.

Mattman3969

I have only made pulled beef from the chuckie but I think @NPHuskerFL did a nice sliced one but I couldn't find it.  Maybe he will chime in before long

Lit

I did 2 this weekend. One was smaller and got to 210 internal and it was hard to slice it was just crumbling but the larger one was right at 195 and it was almost perfect. Rubbed them and put them on at 250 indirect and just let them go. I used meat church holly cow rub and it was really good on them.

gdenby

Beef chucks are somewhat like pork butts, mostly cooked for pulling. There is some nice tender and flavorful meat, but usually lots of tough connective tissue. Unfortunately, not as much fat as a butt, so without some time in fluid, they can get kind of dry before they become tender.

Like a butt, they reach sliceable at a lower temp than pullable. The better results I've had were when I gave them an hour towards the end foiled in broth. I tried an overnight marinade, and then cooked w/o foiling. It was more flavorful, but still chewy.

I suppose if you had some extra fat, inserting some in the tissue, or at least laying it on top might offer some extra lubrication.

SmokeyPitt

Here is some great info on both sliced and pulled:
http://playingwithfireandsmoke.blogspot.com/1996/12/beef-chuck-roast.html

If you want to go pulled, then this is a no brainer:
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

NPHuskerFL

Sorry I'm working here y'all. Ya done a few sliced. Here ya go...

http://eggheadforum.com/discussion/1176269/monkey-wrench-thursday#latest

http://eggheadforum.com/discussion/1174662/a-decent-tuesday#latest

I like finishing it off in foil with a little Cabernet Sauvignon, Shiraz, etc (tried after @Jeremiah recommended and it's flippin' crazy good). 

Florida Griller

Thanks everyone, it looks as if low, slow and some imagination will work well.  I just replace the gasket on my egg, so I'm ready to get it done in the sun!