- Jan 13, 2015
- 6
- 10
Trying a chuck roast for the first time today on the green mountain. Been on for three hours @215. Currently has an 157it. Would like to slice it. What internal temp should I stop at to slice and not pull?
Chuck roast
- Thread starter hawkeyesmoke
- Start date
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- Jan 13, 2015
- 6
- 10
The temp rise is going to slow significantly from now to the end of the smoke with a chamber temp at 215F, not only due to the stall but to the fact the temperature differential decreases as the meat gets hotter so it absorbs less heat in a given unit of time. What is that, about a 4.5 lb Chuckie?
Chuckies are a lot like brisket since they are from the same part of the beef. You can start probing at 190F IT with a toothpick, which might be another 6 hours from now at a chamber temp of 215F and not wrapped. I usually take mine to 200F but I roughly smoke them at 250-265F chamber temp and I wrap mine, which would cut a couple hours off that time .
Chuckies are a lot like brisket since they are from the same part of the beef. You can start probing at 190F IT with a toothpick, which might be another 6 hours from now at a chamber temp of 215F and not wrapped. I usually take mine to 200F but I roughly smoke them at 250-265F chamber temp and I wrap mine, which would cut a couple hours off that time .
- Jan 13, 2015
- 6
- 10
Yes it's a 4.5lb roast. I took your advice and increased the temp and wrapped. My mouth was watering in the process. also put a few baked potatoes. Will be sure to post a picture when it gets done. Currently at a 271It. Thanks for the advice it is much appreciated
- Jan 13, 2015
- 6
- 10
themule69
Epic Pitmaster
themule69
Epic Pitmaster
It doesn't much matter. I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?
Happy smoken.
David
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