Beef Smoked Chuck Roast

[CMTiger]

Going to smoke one of these tonight/tomorrow. I think I’m going to do it like a brisket. Have some for lunch and then cube some up for chili tomorrow for dinner. Any tips or tricks? It’s about 3.5 pounds.

 

[Shedd]

Even though I’m not a big fan of smoked beef I cook it. Chuck roast are easy. I coat mine with mustard and use mainly a salt, pepper, garlic and onion powder mix I make myself. I cook at 250 until about 145 to 150 (a medium rare) then double wrap in foil and put in the Yeti for a couple hours (you could go 1 hour), then I unwrap and let it cool just a couple minutes then slice it across the grain in about 1/4” thick cuts. Everyone loves them that I cook them for.

 

[CMTiger]

Done.

 

[RayClem]

Even though I’m not a big fan of smoked beef I cook it. Chuck roast are easy. I coat mine with mustard and use mainly a salt, pepper, garlic and onion powder mix I make myself. I cook at 250 until about 145 to 150 (a medium rare) then double wrap in foil and put in the Yeti for a couple hours (you could go 1 hour), then I unwrap and let it cool just a couple minutes then slice it across the grain in about 1/4” thick cuts. Everyone loves them that I cook them for.

There seem to be a lot of opinions on what temperature constitutes various levels of doneness.

You indicate that 145-159 (correction 150) is medium rare.

The Food Network lists the following temperatures:
Rare: 125 degrees F + 3 minutes of resting time

Medium rare: 130 to 135 degrees F

Medium: 135 to 140 degrees F

Medium well: 140 to 150 degrees F

Well done: 155+ degrees F

Ground: 160 degrees F

Personally, I like my beef at 141F and consider that to be medium.

 

[Shedd]

There seem to be a lot of opinions on what temperature constitutes various levels of doneness.

You indicate that 145-159 is medium rare.

The Food Network lists the following temperatures:
Rare: 125 degrees F + 3 minutes of resting time

Medium rare: 130 to 135 degrees F

Medium: 135 to 140 degrees F

Medium well: 140 to 150 degrees F

Well done: 155+ degrees F

Ground: 160 degrees F

Personally, I like my beef at 141F and consider that to be medium.

Actually I said 145 to 150 but that’s what the ones I cook it for like. Like I said, I don’t care for smoked beef. When I cook steaks for me I’m more high 120s rare but not bleeding!

 

[Shedd]

Done.

Looks great, moist! What temperature did you cook to?

 

[CMTiger]

Looks great, moist! What temperature did you cook to?

Shade under 200. I wrapped it around 160-165. Overall it was ok the Traeger for 6 hours at 225. Then I put it in my warming drawer at 145 for a couple of hours.

 

[RayClem]

Actually I said 145 to 150 but that’s what the ones I cook it for like. Like I said, I don’t care for smoked beef. When I cook steaks for me I’m more high 120s rare but not bleeding!

Sorry, the 159 was a typo. The 0 is next to the 9 on the top of the keyboard. Slip of the finger and I did not catch my error.

 

[Shedd]

Sorry, the 159 was a typo. The 0 is next to the 9 on the top of the keyboard. Slip of the finger and I did not catch my error.

I do the same ever time I spell and it’s snd. Big finger little keys, lol. BTW a friend and I recently flew to Pensacola Fl I bought a Sprinter van then we drove to Destin where my buddy bought a boat. While in Destin I got to try Lillies Q. The ribs and pulled pork was really good!

 

[RayClem]

I do the same ever time I spell and it’s snd. Big finger little keys, lol. BTW a friend and I recently flew to Pensacola Fl I bought a Sprinter van then we drove to Destin where my buddy bought a boat. While in Destin I got to try Lillies Q. The ribs and pulled pork was really good!

I am glad you liked the Lillies Q BBQ.

Even through there is a Lillies Q restaurant in Chicago, I have never been. I live in the suburbs and avoid Cook County whenever possible. I do like Charlie McKenna's sauces and always have several varieties on hand. Unfortunately, finding the Eastern NC vinegar based sauce in Chicagoland is not easy. Folks here tend to prefer sweeter, thicker sauces like Sweet Baby Ray's. I love the ENC vinegar based sauce on pulled pork. Fortunately, it is not too difficult to make your own.

 

[Jayhawkwx]

This is the recipe and the method that I use: https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-container-3553

 

[RayClem]

This is the recipe and the method that I use: https://heygrillhey.com/smoked-pulled-beef/#wprm-recipe-container-3553

What did you think of the HeyGrillHey seasoning?