I love smoking chuck roasts. This particular cut of beef is simply wonderful after several hours on the smoker. It provides a great “pulled” meat and the yield is fantastic.

I was at my local Sam’s Club the other day looking to purchase a couple of chuck roasts for some shredded beef tacos. I wanted to try smoking the beef to give the tacos a little different flavor profile than normal.

They had some three and four pound chuck roasts and the price was pretty competitive. I inquired about the case price and since it was over a dollar a pound cheaper I bought 53 pounds of chuck roasts.
I got the case home and inside was three cryo packs of meat. I figured they would be like buying pork butts. A couple of individual cuts of meat inside each cryo. Nope, wasn’t going to be like that. One giant cut of meat. The Chuck Roll.

After a good coating of rub the chuck roll went on the Weber Smokey Mountain. A few hours in it looked pretty good:

After 16 hours at 225 degrees I was able to pull this piece of meat of the smoker and put into the cooler for a few hours of rest before pulling it.

What was really great about cooking the Chuck Roll was that it gave me a great new yield. I probably only lost about 15% of the weight during the cooking. The marbling in the meat kept it very moist, without having to inject.

I’ve got two more of these monsters in the freezer and can’t wait to get them cooking. There’s so much you can do with leftover pulled beef. I should have some fun in the weeks to come experimenting with new dishes to serve.

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