Talk to me about chuck roasts...

yardbird

Meat Mopper

Original poster

Dec 25, 2011

215

19

Sanborn, NY

• Jun 13, 2013

• #1

I've searched and found a few threads about chuckies, but I don't feel like I know enough yet to launch into mine.

I have a pair of chuck roasts. Kinda small-ish at about 3 and a quarter pounds each. The pair only weighs 6 and a half and they look to be pretty much equal in size. Inch and a half or maybe closer to 2 inches thick.I feel ok about what to do to them BEFORE they go on the smoker. I want to go kinda simple for the first ones and maybe get adventurous later, but for now it'll probably just be SPOG. I'm just cooking one. I'll do the other one next week or something.

I'm more concerned with smoker temp and what kind of time to expect. I'm really not wanting to pull these, as I'd rather slice them.

So for a virgin chuckie smoke, what would be your suggestion as to smoker temp and what kind of cooking time do you think we're looking at. And, yeah, I know each piece of meat is different, but if you could ballpark this for me I'd at least know what to expect.

Thanks!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

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Sep 12, 2009

45,279

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Macungie, PA

• Jun 13, 2013

• #2

Here's a pair of Chuckies that could give you an idea of times & temps.

If you really want to slice it instead of pulling, take it to 185*-190*, instead of 205*.

Here's a single Chucky smoke:

http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview

Link to Step by Step of Twin Chuckies:

http://www.smokingmeatforums.com/t/107734/twin-chuckies-with-my-new-amnps-pellets

Bear

 

Last edited: Jun 13, 2013

bigtrain74

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Feb 23, 2009

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Springfield, Ma

• Jun 13, 2013

• #3

You can't go wrong with anything Bearcarver offers up! Hes been around the pit a few (hundred) times.

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Jun 13, 2013

• #4

Chuckies are a great smoke. Keep the rub simple - salt, pepper, garlic, and a little chilli powder. Smoke them at 250° till the internal temp hits 165°, then wrap them in foil with about 1/4 C of low sodium beef broth, and toss them back on till you hit your desired internal temp. Make sure to rest them for at least 1 hr.

 

desertlites

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• Jun 13, 2013

• #5

yup just what ^ say's

 

rdknb

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• Jun 13, 2013

• #6

Between Bear and JJ you can't go wrong, good luck

 

tlester

Newbie

Feb 18, 2009

10

10

• Aug 19, 2013

• #7

I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?

 

Bearcarver

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Macungie, PA

• Aug 20, 2013

• #8

tlester said:

I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?

Click to expand...

Check my Step by Steps above in post #2. They give you times & temps.

I don't inject, but I would inject the night before, but make sure the liquid is cold.

Bear

 

tlester

Newbie

Feb 18, 2009

10

10

• Aug 20, 2013

• #9

Bearcarver said:

Check my Step by Steps above in post #2. They give you times & temps.

I don't inject, but I would inject the night before, but make sure the liquid is cold.

Bear

Click to expand...

Awesome!  Thanks Bear.

 

badmoont2

Meat Mopper

Nov 11, 2012

152

21

North Arkansas Ozarks

• Aug 20, 2013

• #10

I love chuckies, you've gotten some great advice. If you want to try something a little different, here's a thread I did a while back about making burnt ends out of chuckies

 

Last edited: Aug 20, 2013

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 20, 2013

• #11

P1010193_zps6cf73903.jpg

• flash
• Mar 1, 2013

P1010194_zps08c0fad1.jpg

• flash
• Mar 1, 2013

P1010196_zps87137b56.jpg

• flash
• Mar 1, 2013

I love Chuckies too, but prefer to pull them for sammies.  Bear prefers 205º for pulling, I found 210º works better in my smoker. Many types of Chucks out there so get a good one.

http://www.foodsubs.com/MeatBeefChuck.html

 

Last edited: Aug 20, 2013

humdinger

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Jun 27, 2012

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Shelby Township MI

• Aug 20, 2013

• #12

tlester said:

I'm about to do my first chuck roast.  I'd like to do an injection (just bought an injector).  I usually rub my meats the night before.  Would I do the injection the night before as well or do I do that right before I put it on the smoker?  

Also...   how much time should I a lot for a 3 lb roast?  I'm cooking it to temperature with an internal probe, but just curious about what time to get it started to have it rested by dinner (say 7pm)?

Click to expand...

Regarding injecting overnight; just make sure the marinade is not too high in salt. It could unintentionally dehydrate the meat when sitting overnight. Just my $.02.