1.5lb Chuck, 7 hours?!?!?!

Discussion in 'Beef' started by smoke_chef, Jan 28, 2010.

  1. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Hello all,

    It's been a while. I haven't been smoke'n much lately. Tonight I smoked up some ribs and thought I would through on a little chuck roast I had originally thawed out for the crock pot. But then I thought.... Crock pot??? When I'll have my smoker fired up anyway. So, three racks of ribs and my chuck all go in the smoker. Sorry no q-view. I totally spaced that tonight?? Any way... I live on a farm. I grow my own beef and pork for the deep freeze. Usually get some good quality meat. It's just the wife and I so my butcher packages everything for two people. I have these chucks that only weigh a pound and a half a piece. I've never done a chuck before but I'm thinking... 4 maybe 5 hours for a piece of meat that size. Which, would be perfect since I was doing 2-2-1 with my ribs. Well, smoker stayed at a pretty even 225 give or take 10 degrees the whole time. The ribs were perfect. Texture, taste, everything about them perfect! But, the chuck... good grief. After 7 freaking hours... I was still only at 175. I was planning on taking it to 195 but gave up on it. I figure it will still eat, it just won't be pulled? Did I do something wrong or did I just give up to soon?
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes, you need to foil and braise it to 185' and hold it there for a few hours or until it falls apart. You will be fine.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    It is entirely possible it could take that long, lately I have been cranking the temp on the smoker up a bit more and running a good 300 and you would be amazed at how much quicker the meat cooks without losing any flavor or moisture.
    Also, did you foilk the chuckie when it hit 160-165? That will help the temps rise a bit quicker.
  4. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I agree. I usually cook chuckies at 250-275.
  5. john3198

    john3198 Smoking Fanatic

    My last 3 lb chuck roast went about 8 hours. Stalled for a couple of hours, then another hour to be foiled at 165, then two more hours to get to 205. If can take a while.

    It pulled great, but was a bit dryer than I expected. Still good, through. Might try higher temps next time to speed things up.
  6. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    So the idea for Chuckies is to get them to about the same temp as when doing a BUTT for pulled pork?? 195* ?

    and foil just like a butt?
  7. flash

    flash Smoking Guru OTBS Member

    Yep, I even take them to 210º. There are 7 types of chucks out there. Some pull, some don't and some pull partially. I found I got better results with 210º internal temps.
  8. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Thanks all... I look forward to trying another one of these.

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