Chuck roast

[lukenich18]

I have a two pound chuck roast that I picked up at the butchers yesterday. I’ve never smoked one on the kettle, so I was just wondering how long does It usually take at 225? Thanks

[Steve B]

I generally cook 3-4lb chuckies. So my times will be a bit longer. For me I find around 8hrs give or take. And that’s running around 230-255*.
I always wrap when it hits 170*. Than let her ride till probe tender. Usually around 200-210*.

[JeffJ]

I recommend running hotter than 225. Chuckies are very forgiving. I'd shoot for 240-280 range.

With a 2-pounder and running the kettle hotter you can minimize the stall and obviate the need to wrap. You'll get great bark if you don't wrap.

[Steve R.]

A 3 or 4# chuck will usually take about as long as am 8# butt, in my experience. That's taking it up to 210, keeping it there for an hour and then a hold of a couple of hours. And yes, probe tender is the test, but this formula gets me there pretty reliably

[theroc]

The last chuck roast I smoked was 2.5 lb. Cooked it on a Smoke Vault 24 at 240-250. Wrapped it after about 5 hours. Then cooked for another 6 hours until it was pull apart tender.

[lukenich18]

Well hopefully I will get it on soon the Weber is coming up to temp. So you guys think at 250 maybe take 8 hours?

[Steve R.]

I'd plan on that. And if you're running behind for whatever reason, you can always wrap a little sooner. I love bark, but I will sacrifice bark on a chuckie in exchange for tenderness.

[lukenich18]

She’s on!

[JeffJ]

Do you have a probe thermometer? if you are at 240 at the dome you are probably closer to 200 at the grate where the meat is sitting.

[lukenich18]

That’s lower than it looks from the picture it’s not at the top of the dome. Had a little lunch while waiting

[Mr. Bones]

Nice Lunch!! Yum!

[Steve R.]

What final result are you shooting for? Slicing, chopping, pulling? My answer above was based on my preferred method of pulling.

[lukenich18]

Slicing

[Steve R.]

That probably saves you about an hour, then.

[lukenich18]

Just check it and it’s mid 180 coming along good.. thanks for all the input guys

[lukenich18]

Thanks again for all the feedback guys it’s done!

[EdF]

Looks great!

[Ozzie]

That looks great!!!

I have yet to do a chucky but have been wanting to for some time. I have to cook small for just the wife and I, so would really appreciate it if you could do a quick summary of the cook- time, cook temp, finish IT, seasoning, wrap, rest. and any "next time"s you may have thought of.

Great job!

[Mr. Bones]

Beautiful Job! Nicely Done!
I echo Ozzie 's request...^^^^

[Frozen Smoke]

Looks good to me I'd hit it!

[FishTalesNC]

Looks awesome, I’m now motivated to try my first chuckie. It’s a shame my wife keeps saying she wants to cut way down on red meat! 😱

[Steve R.]

Sounds like it's not a done deal just yet. You have the technology...

[FishTalesNC]

Steve R. she's headed to the grocery store (too much for me on one leg still) and I mentioned a chuckie and she said "If you're cookin' I'm not complaining", so... we're good! Just confirmed we have what we need for BBBR too. Going to dry brine it Friday and smoke it Saturday while the wife & kid are at Science Olympiad all day. 👍🏻