Gave another go at smoking a chuck roast. Turned out better then last weekend. Came out a little dry still and could have used a bit more seasoning. I was a little hesitant on making it too salty. How are you guys doing your chuck roast?
by Imaginary_Box2925
1 Comment
Ive tried to stay very consistent with the process and just vary the rub and smoke wood, and I’ve found a lot of variation because of the actual cut. I use a Spider Venom on my 22” (highly recommend) which tracks the grill temp and keeps it right in the money so I know my process is pretty consistent.
Since the cut of chuck can come from a number of slices from that piece, the various muscles and connective tissues vary piece to piece. If anyone saw meatdad’s posts on the chuck eye you know what I’m talking about. On top of the variation from the cut, the quality, age, and marbling will vary anyway. I’ve smoked two chuck roasts at the same time with different rubs in the same grill and each was very different. One juicy and falling apart like barbacoa and one more firm and dry like brisket.
I’ve found the best way was a nicely marbled piece with a lot of connective tissue but not the thick pieces of gristle. One that contains pretty equal pieces of the muscles in that muscle group. You can see based on the direction of the muscle fibers. On top of that, if it’s cut across the grain make sure it’s thick or it will dry out quickly, and if it’s not cut across the grain and it’s too thick the flavor may not penetrate as deep. Ive also had more success when they’re not too big or small, like 3 pounds or so. Take a pic each time before you season to see which kind of cut you like best, then bring up that picture next time you’re rifling through the vacuum packs on sale.
Definitely dry brine for at least 12 hours, and don’t worry about a spritz, especially in a kettle. I’ve found that the spritz didn’t do much to add flavor or moisture but it did take all the heat out of the kettle every hour, prolonging the cook. I guess in a huge smoker it might help as they’re opening it a ton anyway and it’s going to stay more consistent in temp because of the size of the smoker.
I’ve only not wrapped once and it was dry, so I recommend butcher paper, but that was also a smaller cut.
Also, if you can get it, post oak is great.