You all convinced me to try a smoked chuck roast for Superbowl tomorrow. I'm planning on about 8 hours total. Gonna smoke it on the Weber kettle running somewhere around 225 - 250 with some Hickory chunks. Going to cook it to around165 degrees then probably wrap in pink butcher paper and take it to about 195, then rest in a cooler.
Does that sound like a decent plan?
Here's the roast I got. Not as cheap as I hoped. Does this look like a good piece of meat for smoking? It has some good looking marbling.
I would take it a little further. Say 200-205 internal. Every chucky I have smoked needed that extra time and temp to get fully tender. But as always, cook to tenderness rather than time or temps. When it probes like butter, it’s done!
Yes $7.99/pound is a little pricey for chuck roast. Ouch. I paid $4.99 for a choice Angus roast last week. 🤷♂️
Good luck and enjoy!!
Last edited by Jfrosty27; February 11, 2023, 07:18 PM.
That was at an Albertsons Marketplace. I was ready to make another stop at Fred Meyer to see what they had but didn't have the ambition to hit another grocery store.
If that's Kosher salt, I'd hit it a little heavier. And +1 on a little higher than 195 (for pulling). For price perspective, our Winn Dixie has whole, bone-in pork butt for $0.99/lb this weekend! 🤪
Yeah, that's Kosher salt. I'll hit it a little more. I was being conservative. I want it to slice and serve like a brisket. Was hoping around 195 would do that. I'll definitely check for "probe tender" as well. But I don't want to pull it. The wife has bad memories of her mom's pot roast...
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Looks great. And I agree the salt in the pic looks light. Did you use 1/2tsp Kosher salt per lb meat? If not, you can add more as you pull it and taste test and stir it, no worries.
Give yourself 12 hrs, at the very least 10 if you're wrapping pre-stall. If I'm wrong, no harm no foul, it'll hold mighty fine until shred time. If I'm right, you're eating too late.
If you're up for further suggestions- take it to 200ish, 205, 210, doesn't matter much. Then, hold it there an hour. Note that this is different than pork butts, where you take it to your target temp then faux cambro hold. Hold it at 200, 205, 210 for an hour. THEN, do the 1-2 hr faux cambro hold phase.
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Looks great. And I agree the salt in the pic looks light. Did you use 1/2tsp Kosher salt per lb meat? If not, you can add more as you pull it and taste test and stir it, no worries.
Give yourself 12 hrs, at the very least 10 if you're wrapping pre-stall. If I'm wrong, no harm no foul, it'll hold mighty fine until shred time. If I'm right, you're eating too late.
If you're up for further suggestions- take it to 200ish, 205, 210, doesn't matter much. Then, hold it there an hour. Note that this is different than pork butts, where you take it to your target temp then faux cambro hold. Hold it at 200, 205, 210 for an hour. THEN, do the 1-2 hr faux cambro hold phase.
I've used Huskee's hold method and it works great.
Roast is on the Weber 26er. I didn't get a picture of it before. Here's the snake I'm using. I added some foil in the middle after the picture. Started it with 10 lit briquettes. Smoke is rolling...
Good luck with yer chuck! For what it's worth, I've sliced chuckies I've taken over 200F plenty, and it works fine. Slices don't perfectly maintain shape, when it's super tender, but it's definitely doable. Hope to see the end result!
Since you plan on slicing, please slice at an angle of 45° to the grain. That will make it easier to chew regardless of how tender it is, (unless it's fall apart tender).
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