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Beef chuck roast

post #1 of 9
Thread Starter 

I started this roast at 8:00am and did not take it out until 10:00pm. Temp was 225-245 for all that time. I covered with foil when it hit 144 degrees and stalled.





The Shepherd's Pie Amy made from the last Chuck roast we did was really good, so hopefully we will make this one into Shepherd's Pie also.




post #2 of 9
That would make a lot of Shepard's pie. I'd sneak some for sammies! I need to try that for shepards's pie sometime!
post #3 of 9

Lots of sampling !!!    Looks great 



post #4 of 9
Ouch, $6.99/lb for chuck roast? It looks good though.
post #5 of 9

14 hours for a 4 pound roast at that right?  I was thinking of doing one in my electric smoker this weekend but I don't have that much time

post #6 of 9

14 hrs? Depends on the meat and thickness.  I did two 3 lb boneless chuck roasts weekend before last, each about 2.5" thick.  275F for three hours in the smoke, then wrapped with diced chilies, sliced onions, and roasted tomatoes, then another 3 hours at 275F until IT was 203F.  Wasn't quite "pull" tender but sliced nicely and was very tender to eat. 


Price was $6.49/lb.  That's more than double what I paid last year.

post #7 of 9
I just paid $7.60 a pound for my chuck roast.
That was the same price as my pork shoulder last week.
Something ain't right there
post #8 of 9
Thread Starter 

The price was a little alarming, but it was a pretty good one.

post #9 of 9
We have an electric smoker ( I think it's Masterbuilt), and I think the max temp is 250deg. We bought a chuck roast today, and I was wondering how long per lb we should expect. We have a Texas rub for it. I was thinking about putting it on our perforated chicken pan so the smoke will get to it, but will have some support to pull it out if it starts falling apart. If I remember, we need to get the IT to 195?
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