Chad smokes chuck roasts and he loves them. He mentioned it to Vince and then Vince wanted me to do it. I did it once when I was here by myself but I wasn’t crazy about it. I asked Chad how he did it and he said “the same way you do a brisket”.
I googled to find ways to smoke a chuck roast and did it Wednesday.
Hard to tell much about it but there it is in the smoker.
I seasoned it and smoked it at 225 til the internal temp was 170. Then I brought it inside, cut it into chunks, placed it in a baking dish, added a bit of beef broth and baked it at 325 for a couple of hours.
I told Vince it’s a mental thing . . chuck roast is my favorite roast to cook with gravy and it just didn’t seem right smoking it because it needs gravy and rice to be a real meal!
If you were to slice it up like a brisket, add a bit of BBQ sauce, I think you’d be hard pressed to tell the difference in the chuck roast and the brisket.
Today I’m going to cut the roast up into smaller pieces and cook it with potatoes and onions to make it kinda like a hash. I think it will be good like that. I’ll report back!
Rosalie says
My mother always used leftover roast and gravy with potatoes and onions for hash also. Though I wonder how she had leftover roast with 6 of us!
Judy Laquidara says
Roasts did seem to be larger a long time ago than they are today but people probably didn’t eat as much back then either. There’s a meat market here in town and their roasts are HUGE! I bought a package of stew meat and it was just one hunk and I had to cut it up. I let it defrost just enough that I could cut through it and I re-froze half of it (don’t do as I do!). I used half to make beef stew, gave a lot of it to a friend. They ate three or four meals off it. We had three meals off it. Then I took the other half out of the freezer and cut it in half. Made a meat/rice dish with that and we ate that for three meals. Today I cut up the other piece and am making something . . probably beef tips and rice. It’s in the slow cooker now.