First smoked chuck roast

[IdahoJim]

Man, this thing hit a stall like I've never seen after I wrapped it in the pink butcher paper. Check out the graph from my Thermoworks Smoke:



The point where the yellow line (the roast) spikes in the middle is where I pulled the roast, left its probe in the grill, and wrapped it. Look how flat it was after that! Anyway, after a while the charcoal was getting low and I wanted to hurry things a bit more so I brought it inside and finished in a 275 degree oven. Look at the temperature swings from the oven.

So the roast got up to just under 200 degrees and I held it there for about 15 minutes or so by just turning off the oven. It rested maybe 10 minutes on the counter before we unwrapped and here are the results:



I'm pretty darn happy with the results. Sliced well but was nice and tender. Maybe a little heavy on the smoke for my taste, but darn good. The wife liked it and most of it went (and we had a ton of food). I'll definitely try one again. I think I can talk my wife into it. I may just be lazy and try it on the pellet grill to see how that goes. Thanks for all the advice everyone!

[RlsRls]

Looks Good to me! So what was the total time from on the grill to in the mouth!!

[IdahoJim]

Time from on the grill to in the mouth was about 9 hours.

[TxF]

Only thing to add that you didn’t do is I like to tie mine up so they finish up in the same shape as they start. I’ve a couple come out in shapes that made it hard to cut even slices.

[DaveD]

I have seen that flattening every time I wrapped with butcher paper. My guess is that what's happening is that juices are slowly seeping into the paper and providing some kind of buffer, and it won't start rising again until the paper is fully saturated and it can all heat up. Seen it again and again. It's one of the reasons I have switched to using foil boats pretty much exclusively now...

Glad it turned out well! Sure looks great!

[IdahoJim]

So how do you do these foil boats? Just form aluminum foil to the bottom of the meat and leave the top open? Wouldn't it leak and make a mess?

[DaveD]

IdahoJim Check out Bradley Robinson at Chuds BBQ, and all is explained fully. Basically you build up enough foil around the sides to contain any liquid that collects, and leave the top open. No mess, it's all well contained. Check it out: https://www.youtube.com/watch?v=YytF06_1bxs