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You're not alone.HELP How do you guys do chuck roast Ive ruined 2 they both where extremely dry and unfit to eat
The nice thing with chuck is the size. I hate to cook a whole brisket for two people.Ditto what ndfan6464 said. May be blasphemous, but I usually prefer chuck over brisket for its ease of cooking, and treat it basically like pork butt. Lots more fat than a brisket and much more forgiving, just like pork butt. Like most smoked meats, expected time is ballpark because every piece is different, but typically 1 to 1.5 hr per lb. I think the most helpful key for me (and ndfan6464 noted, too) once it hits the stall is to put it in an aluminum pan with some liquid and tightly cover with foil. For me that’s easier than wrapping with butcher paper and keeps the precious juices better, but same idea. I tend to do this a bit earlier, around ~155-160 deg if it stalls there. I also sometimes keep the roast on a small roasting rack in the pan right from the beginning to keep it above the juices to maintain the bark, but that’s personal preference. Good luck, and let us know how your next one turns out!
200-2002 internal temp? What a range!I dont know how your doing it but heres how I do mine.
Rub with your favorite rub
Set smoker to 225
Spirits every hour with 1 cup of beef broth
Smoke to internal temp of 165 (stalls at 155-165)
Once at 165 place roast in deep allium pan with 2 cups of beef broth and onions and then cover the pan tightly with foil
Increase cooking temp to 205
Continue cooking until internal roast temp is 200-2002
Once temp hits magic number or roast is tender pull the pan out and let it rest for 15 to 20 min
205 = shredded
180-ish = sliced
Sorry, typo. Corrected it..200-2002 internal temp? What a range!
I was having trouble getting the 700 up to 2002Sorry, typo. Corrected it..
What kind of rack? You cube the meat for initial cook?When I do chuck roast in the smoker, I only do it as “poor mans burnt ends”. I use Malcom Reed’s recipe.
Cubed and dry rubbed. In the smoker on a rack at 275* for 2 hours or so. Then into a pan with a mix of 1 cup bbq sauce and 1/2 cup beef broth. Cover tightly and braise for about 2 more hours. Uncover and let the sauce set in the smoker for about 30 min. All at 275*. Melt in your mouth nuggets of beef joy.
I figured but thought it was funny.Sorry, typo. Corrected it..
Any kind of grill rack that will allow smoke to travel through. Yes cube it from the start. Initial smoke forward.What kind of rack? You cube the meat for initial cook?
Thanks.
Looks great, thanks for explaining and the pics.Any kind of grill rack that will allow smoke to travel through. Yes cube it from the start. Initial smoke forward.
I like mine extra done, like a moon rock...lmao....ugh!I figured but thought it was funny.
I've never tried the poor mans burnt ends using a roast...have to give it a try...Any kind of grill rack that will allow smoke to travel through. Yes cube it from the start. Initial smoke forward.
Poor mans burnt ends? I tend to see chuck as being more than whole packers. I think Brisket is becoming the poor mans cook, as of late. I get great tressults in dry brining overnight with a good rub and anywhere from 6-8 hours at 225, with a wrap usually near the middle. I like to add a couple tbl spoons of butter and a little AP juice in during the wrap, which is with butchers paper.I've never tried the poor mans burnt ends using a roast...have to give it a try...