I'm going to smoke a 3lb chuck roast without wrapping. I normally start cooks around 10-12 pm for overnight. This has worked for me well with butts and brisket that take 12+ hours. But the times I've seen about chuck seem to indicate that that will get to 200ish much quicker. How should I expect? Should it take long enough to survive 8-10 hours unattended from when it starts? This is at 225 on BGE.
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It depends on how thick it is. Is it fairly cubical, similar in thickness to the avg pork butt you do? Sometimes chucks tend to be like really large steaks- less height than footprint. But honestly, I think you'll be good to leave it for 8-10 if you wanting to go unwrapped. -
Not quite cubish, but it's 21/2-3 inches thickComment
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They really need to get to almost 210 to be able to be pulled. Worry more about under cooking.Comment
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Thanks for the tips. It went on at 1am. I'm about to head to bed and see will see what it looks like when I,wake up.Comment
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I'd almost be tempted to say get the bark you want in the smoker then throw it in the slow cooker so you can shred it and use it for taquitos or enchiladas.Comment
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Not that anyone asked what I do, (especially boftx
) but I'd let it sit at 207, 209, 210, like Jerod says, for an hour or two, then proceed with pulling. Chuck needs more time than pork butt to soften and pull. This is, of course, if you're making pulled beef out of it.
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I did one last May on a Weber 22.5 with a 2X2 fuse around a Vortex. This was my first, so cook temps ran up / down as shown by the chart. We didn't pull this one, but as I remember it was quite good sliced. You will see where it stalled, and where I crutched it.
The long wait is well worth it...
Found a pic of the whole roast, but none sliced up...
-- Ed
Last edited by Medusa; May 21, 2016, 06:52 AM.Comment
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RichBrew, When you Posted your Question you didn't say if You Intend to Slice your Roast or Pull it those scenarios have different answers! I am Curious as I am going to Smoke an Arm Roast tomorrow for Slicing!
Eat Well and Prosper! From Fargo ND, DanComment
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I woke up a half hour ago to 178, so you guys nailed it. Danjohnston949 I'm trying something I found a few weeks ago. About 3 weeks ago I cooked a 7lb brisket flat, with no one but me and my wife to eat it. After 4 days of eating it she announced that she was tired of smoked meat for a while. So I said 'how bout pot roast?' She only figured out last night that I was gonna smoke that too.
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RichBrew, That Looks Just GRRR--888! Thanks for the Link! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â
Eat Well and Prosper! From Fargo ND, Dan
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This was a big success. Everyone who ate it demanded I do this again often. Personally, I thought the veggies ruined it, I've never like veggies much, and would have preferred pulled beef.
I cut the recipie in half, used 3/4 teaspoon of celery seed and 3/4 teaspoon of onion powder instead of celery/onions (I can't stand that crunch). I found this little bag of 'gemstone potatoes' at the grocery store and used those.
I put the beef broth, Chianti, Lea & Perrins, celery seed, onion powder in a little saucepan and simmer it so I wouldn't add cold liquid, then added it at 200. It took about another 2-3 hours and pulld perfectly at 210.Comment
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