Albertson’s has Choice chuck roast on sale right now. Gonna try smoking my first chuck roast. I’m going low and slow like brisket, then foil pan like I do pulled pork. Might also inject with beef broth. I plan to make shredded beef.happy birthday. I smoke a chuck roast at least once a month. They always turn out good.
I took the day off from work for my birthday. I have a 3 lb chuck roast that I just put on the smoker. I'm going to use it to make a chili for a contest tomorrow afternoon. Right now I have it running at 180, in a couple hours I'll bump it up to 250. I'm using SPG that I made myself, and hickory pellets. I'm also running a smoke tube with the hickory pellets layered with mesquite chips for an extra boost of smoke (Thanks @Cowboy1955 I think it was you that recommended layering in wood chips) Should be a great day. Coffee on the deck watching the smoke roll, and beer later
should have read your post first. Smoked my first Chuck roast today, low and slow. Wrapped after 8 hours at 150 internal temp. Reach 204 internal after 2 more hours at 240. Looked good so I pulled it. Still pretty tough. It’s in the oven at 300 right now. Think I’ll let it ride for a few more hours. Should I have tried hot and fast?Wrap and set to 275. 300. They take a while but worth it
Wrap and set to 275. 300. They take a while but worth it
This little 3 lb roast is taking forever! I did start it on smoke setting for 4 hours then raised up to 250. 45 more minutes and I will be at 12 hours. The internal temp is only at 176.
I've found every piece of meat is different. It could be taking so long because the temp you set it at might not be accurate,usually from a dirty temp probe. Outside temp can effect your cook time as well. If there's one thing I've learned, it's that the cook is done when its done. I always try to finish my cook alot earlier than I need it, and rest in my vertical at 165 until I need to serve it.First timer with chuck roasts here......I am currently finishing up a 3lb chuck roast that I started at 7am this morning (it's now 7pm and the temp is almost to 190). I was cooking it at 225 from 7am to 2pm, then realizing how slow it was going upped it to 250.
I followed a recipe I found online which advised me to double-wrap in butcher paper at 170, which I did (it reached that point around 12pm). After wrapping, the temp actually started to drop by about 5-8 degrees and was not budging at all, hence the reason I bumped up the temp to 250. I also removed one layer of the butcher paper as well to see if that would help.
Did I do anything wrong or is the typical experience with chuck roasts? The site I found said it should only take 2 hours per pound at 225. I've now doubled that time and I'm still not done.