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Chuck roast

post #1 of 9
Thread Starter 
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?
post #2 of 9
Thread Starter 
post #3 of 9

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  .      

post #4 of 9
Thread Starter 
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
post #5 of 9
Thread Starter 
post #6 of 9

DANG!  My mouth just started watering profusely!

post #7 of 9
What is the best for smoking a chuck roast? Bone-in or boneless?
post #8 of 9

That looks GREAT!

Happy smoken.

David

post #9 of 9
Quote:
Originally Posted by Joe Black View Post

What is the best for smoking a chuck roast? Bone-in or boneless?

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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