Chuck Roast

colby2178

Newbie

Original poster

Oct 9, 2012

17

20

• Mar 13, 2013

• #1

I am getting ready to smoke a 3lb chuck roast. I have planned to use a brisket rub and smoke it on my masterbuilt extra wide propane smoker. I am going to use mostly hickory chunks and some mesquite chips. I was thinking about smoking it for about 4-5 hours at around 225-230. What do you guys think?

chuck roast before.jpg

• colby2178
• Mar 13, 2013

 

05sprcrw

Smoking Fanatic

Feb 7, 2012

324

18

Rural NE

• Mar 13, 2013

• #2

Are you going to slice it or cook to pull? I would go by temp instead of time either way. I don't have any experience.  with chuck roast though only brisket, and burgers as far as beef goes on a smoker.

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Mar 13, 2013

• #3

That's a good estimate of time at that temp, but check the internal temp to see if it's done (like 05sprcrw says).
 

Here's Jeff's take:

http://www.smoking-meat.com/january-3-2013-tender-smoked-chuck-roast-with-potatoes-and-carrots

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Mar 13, 2013

• #4

I like to pull mine off at 145, ( wife will nuke hers, she don't want it stil mooing) :biggrin: