Tell me how to smoke Chuck Roast! Please

[motorcitykid]

I smoked beef brisket and was good but not how I would have liked. I saw a thread about smoking a Chuck Roast and would like to know how to accomplish a tender juicy Chuck Roast that will make em say "wow". I thought that mesquite was a good choice, let me know what you think. And how long to cook per pound. Finishing temp? 180 Degrees?

Thanks for your advice,

Steve

P.S. I am all smoked up!

 

[flash]

Quite a few post right here in this section. Read a few.

http://www.smokingmeatforums.com/for...ad.php?t=76762

http://www.smokingmeatforums.com/for...ad.php?t=76963

http://www.smokingmeatforums.com/for...ad.php?t=76987


180º internal for sliced, 210º for pulled
And remember, there are 7 types of chucks.

 

[pineywoods]

Personally I rub it put it into a 225 degree smoker and spritz every hour after the first hour and a half. When it hits 165 internal I foil with a good spritz and take it to 195 internal. I then wrap it in a towel and into the cooler for 30 minutes then take it out and slice. The spritz I usually use it 3 parts apple juice to 1 part Captain Morgan's spiced rum. I like a combo of cherry and hickory wood for flavor

 

[dacfan]

I would recomend you inject it and cook it at 225, don't let it cook much higher than that i would say 240 max.

 

[cajunsmoke13]

Thanks for the info Piney. Need to try that. Never done one.

 

[mballi3011]

Personally I have not smoked one yet but listen to these guys and girls they really know their stuff.