Smoking neck roast - The HuntingPA.com Outdoor Community
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post #1 of 24 (permalink) Old 01-22-2020, 05:29 PM Thread Starter
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Smoking neck roast

Brother in law has a smoker but we have never done a neck roast. I have a 2# part of neck. I know its tough and needs a long cook time but dont want it dried out. Plan on a on using it for tacos or fajitas or shredded on a roll. Plan to smoke around 225*for 5 hrs to 120* internal then in covered pan with beef broth for another 4-5 hrs. Will this plan work and not smoke too much and still be moist and pull apart?

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post #2 of 24 (permalink) Old 01-23-2020, 01:14 PM
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I would not smoke a neck thinking it would dry out. I love a neck roast and always cook it in a crock pot. The tendons and fat break down to provide easy eating.

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post #3 of 24 (permalink) Old 01-23-2020, 01:20 PM
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I've never tried a neck but based on experiences with shoulder, I think you're on the right track. 5 hours for the initial smoke seems like a lot depending how thick it is. I would maybe back off on the initial smoke to just an hour or two before you start braising it. It's hard to put a time on anything bbq I would just keep probing it until it is your desired level of tender/falling apart.

Last edited by elk yinzer; 01-23-2020 at 01:22 PM.
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post #4 of 24 (permalink) Old 01-23-2020, 02:22 PM
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never smoked any meat , but the crock pot idea sounds good.
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post #5 of 24 (permalink) Old 01-23-2020, 03:09 PM Thread Starter
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Neck is what my buddy gave me to smoke, it's only a 2# piece, don't want to ruin it. I will stop smoking after 2 hours and then baste it in a covered pan for the duration.Also plan on smoking a hind roast as well. That should only take a few hours for smoke and to cook. Buddy has some salmon and trout from Salmon river he wants me to smoke for him. BIL has done that many times.
Crock pot is a lot easier but smoking gives so much more flavor. Also looking at those sous vede immersion cooking things.

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post #6 of 24 (permalink) Old 01-23-2020, 04:22 PM
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Your plan to smoke until 120 internal temp is OK. Once wrapped I would cook until 195 then let rest for about 20 min. (temp should rise to around 205 while resting). At 200-205 the meat should shred easily. I would watch meat temps and not get caught up in time limits (hours). The good thing is, if slightly over cooked you can add a sauce to moisten.

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post #7 of 24 (permalink) Old 01-23-2020, 04:43 PM
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Quote:
Originally Posted by wildcat18 View Post
Your plan to smoke until 120 internal temp is OK. Once wrapped I would cook until 195 then let rest for about 20 min. (temp should rise to around 205 while resting). At 200-205 the meat should shred easily. I would watch meat temps and not get caught up in time limits (hours). The good thing is, if slightly over cooked you can add a sauce to moisten.
This sounds like a good plan.
My only concern, is there enough fat to keep it moist.
Please let us know how it turns out.
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post #8 of 24 (permalink) Old 01-23-2020, 05:27 PM Thread Starter
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Quote:
Originally Posted by wildcat18 View Post
Your plan to smoke until 120 internal temp is OK. Once wrapped I would cook until 195 then let rest for about 20 min. (temp should rise to around 205 while resting). At 200-205 the meat should shred easily. I would watch meat temps and not get caught up in time limits (hours). The good thing is, if slightly over cooked you can add a sauce to moisten.
I would think a covered pan with beef stock after getting to 120* would keep it moist until falling apart. You suggest wrapping to finish? Since its a very small roast could you estimate remaining time? 2 hrs , 8 hrs? Planning all day sat smoking different meat so neck is starting first.

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post #9 of 24 (permalink) Old 01-23-2020, 05:40 PM
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One thing about a neck roast is that it let's you know when it's done. One minute it's still kind of rubbery, then next, it's easily pulled apart. If you have to fight with it, it's not done.
I've only ever done them in a crook pot and that usually is an all day cook, but that's with a big roast.

Smoking it sounds great! A neck roast is a real treat for me....love it!!!

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post #10 of 24 (permalink) Old 01-23-2020, 06:05 PM
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I would smoke it with internal temp no less then 120 no more then 130 to 140! Neck roast won't take long about 2 1/2 to 3 1/2 hrs. Then let it rest for 10 min. before you start cutting. Never over cook deer meat way way to lean. A good meat thermometer is your best friend when smoking.
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