So, last week I cooked 2 chuck roasts one 4.5 and one 3.75 lbs. Put them on about 9 AM and they were ready for dinner around 6:30 with a good 30 min plus rest. This week I was moving some stuff around in the freezer and saw that one of my Porter Road chuckies must have gotten a pinhole as it wasn't vac sealed tight and there was a little ice inside the bag, meat still looked fine, so decided to thaw it and cook it yesterday before it got any freezer burn. Since it was only around 2.5 pounds, my logic said it should cook quicker than the 2 almost double their size the week before. I was a touch later than I wanted getting it on around 11:00 AM. Cooked on Smoke Boost mode for an hour, then set temp to 250. Double wrapped in butcher paper about 3:00 and turned temp up to 275. At 5:00 PM temp was still in the 160s. About 6:00 I hooked up the Fireboard to make sure SmokeFire temp was close to accurate, it was. Turned temp up to 300 and ordered pizza for dinner. At 9:00PM it finally hit 205 so I lowered the temp back to 225 and finally pulled the roast of at 10:00 PM after 11 hours. (I hold chuck roast around 205 on the smoker for an hour after it gets there).
Let it rest for 30 mins and shredded it up to eat for lunches I guess. I sampled a few bites while packing it away and it was one of the better one's I've cooked, but just baffled by the vast difference in cook time of this versus much bigger roasts just a week ago. I did wrap the Mexican roasts in foil versus butcher paper. I know that's a little bit of a boost, but still seems crazy to have a smaller cut take 2 plus hours longer. Brings truth to the ole "It's done when it's done".
Let it rest for 30 mins and shredded it up to eat for lunches I guess. I sampled a few bites while packing it away and it was one of the better one's I've cooked, but just baffled by the vast difference in cook time of this versus much bigger roasts just a week ago. I did wrap the Mexican roasts in foil versus butcher paper. I know that's a little bit of a boost, but still seems crazy to have a smaller cut take 2 plus hours longer. Brings truth to the ole "It's done when it's done".
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