How to smoke a chuck roast

[Grits]

Hello Everyone,

I want to smoke a chuck roast. I have no idea how long and how hot. Just seems to be a good idea.

I will be looking forward to seeing advice from y’all.

Thank y’all for your help and advice.

Grits

[RonB]

It smokes like a pork butt or a brisket. I smoke around 250° to 275° until probe tender. Then I wrap in foil and hold until time to serve. It's normally around 200° to 209° for me, but can be a bit higher or lower.

There are several different muscles in a chucky, and you will need to probe each muscle to make sure they are all tender.

[HawkerXP]

+1

[mcook2201]

Please watch this clip from Rum and Cook:

https://youtu.be/cZN44whvuNs?si=oH_Ip0GKH4JpzQDK

I agree wholeheartedly with everything he says about smoking a chuck.

[bbqLuv]

The biggest take away is Tend to your cook

[bbqLuv]

Here is a great smoked chuck recipe.
Works for me

BBQ Beef Sandwich Recipe | Traeger Grills

[glitchy]

I learned what has flawlessly worked for me here. I might give the wrong person credit, but it may have been DavidNorcross

I smoke until 205-7 (wrapping in butcher paper for bbq or foil for mexican around 165-170). When it hits the mark, I turn the pellet grill down to 200° vent the excess heat for a couple mins, then let it go one more hour. I’ve I’m using the kamado, I pop it in a 200° oven for that hour.

Chuck roasts are one of my faves, might be what I smoke the most.

[HawkerXP]

Here is another way.....................

Bing Videos

[SheilaAnn]

Grits

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/beef-chuck-roast-recipe/

[WI Bubba]

I don't have anything to add to the solid advice you've gotten already, so I'll just add my usual.

The fate of the world isn't resting on this cook, so have fun with it. It's just BBQ, and BBQ is supposed to be fun now matter how it turns out.

[fzxdoc]

Please watch this clip from Rum and Cook:

https://youtu.be/cZN44whvuNs?si=oH_Ip0GKH4JpzQDK

I agree wholeheartedly with everything he says about smoking a chuck.

He left out the dry brining step, at least to my mind. I always dry brine chuck overnight.

Sometimes I inject, too, but not always, depending on the amount of marbling in the chuckie.

It's interesting, his pulling and doing the Texas Crutch at 150-160ish. I like a bit more bark, leaving it until 170ish until I pull and wrap.

I didn't catch how long he let the meat rest. He didn't faux cambro/cambro it though, which is always a box I like to checkmark as well, for a minimum of an hour, but 2 to 3 hours is what I shoot for as I get the rest of the dinner together and the family shows up.

That said, we all dance the dance that works for us and our faithful smokers.

Kathryn

[cruiseplanner1]

I have done many Chuckie's and always dry brine mine. Actually most everything I smoke.

[SheilaAnn]

This has totally inspired me! Got a Chuckie slacking out as we speak.

[Ace]

+1 👍
I'm going to do 2 tomorrow weather permitting. If not I'll cook indoors. Need that extra space in the refrigerator. 😉

[JeffJ]

In my experience if you purchase choice or prime you can skip the dry brine. I like some saltiness in the bark but if I dry brine I end up omitting salt from the bark. Other than that it cooks like a brisket or pork butt. I’ve found optimal internal temp is 205-207.