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Smoked Chuck roast

post #1 of 18
Thread Starter 
Hey y'all, hope y'all had a great thanksgiving..
I'm planning on smoking a Chuck roast using my Webber 22.5" kettle, I'll set it up using the snake method. I really want to learn to smoke with mesquite and Texas style que! I figure I'll mix mesquite and hickory wood chunks.
My plan is to smoke it for two hours unwrapped, foil it for another hour, and then put it in the oven at 300° for 90 minutes.
If y'all got some recommendations, I'm all ears!!!
Thanks, Josh
post #2 of 18

Your plan will absolutely work.  If you are checking the internal temp of the chuckie, just leave it on the Kettle unwrapped until it stalls, then wrap it.  That way you maximize the exposure to the smoke. 


Once wrapped it is all about heat transfer and melting the collagen, not adding smoke flavor, so you can move it to the oven immediately or leave it in the hot Kettle until tender.  Once I wrap a chuckie, whether in my Kettle or WSM, I crank the heat up to 300F or higher, depending how little time I have until it needs to be ready.  If you want to use the Kettle, just throw some more briquettes on the fire, leave the top off so the burning ones get lots of air to fuel the burn, then put the top back on.  This time of year though using the oven is perfect.  Heats the house up! 

post #3 of 18

I would say that is exactly how I would do it! Hope it turns out amazing.

post #4 of 18
Thread Starter 
What temp is the stall temp?
Also, how long should I leave it in the oven?
post #5 of 18
Thread Starter 
Oh, and do your recommend putting a meet thermometer in the meat during the smoke?
post #6 of 18

The Stall temp would be when the meat is no longer noticeably increasing in temp, sort of licke when popping popcorn and the pops are no longer just seconds apart!

If it were me, I wouldn't worry about the stall temp because that is just going to maximize your smoke flavor, but I think you should have plenty for a chuck by the 2 hours you had mentioned.

I always have a therm in mine in the smoker, even if I am not finishing it there, I just like to know what the meat is doing, and also for food safety purposes (though if its only in there for 2, you'll be good with the "rules" anyway)


Then once you put it in the over you will for sure want to leave a probe in it, and you'll just cook in the oven until it is up to your preferred temp (150-170 depending on doneness) Otherwise if you don't have or don't want to use a probe, it would just be guessing and I cant really speak to that. If I had to I guess id say like 70-90 min.

post #7 of 18
Thread Starter 
Alright, thanks man, I'm looking forward to this. I'll be posting pictures for sure!!!
post #8 of 18

Just a quick note.  A good all round final internal temp on a chuckie is 200F, but stick a fork in it.  If it resists a lot, keep cooking.  It should slide in like in warm butter. 

post #9 of 18
Originally Posted by Noboundaries View Post

Just a quick note.  A good all round final internal temp on a chuckie is 200F, but stick a fork in it.  If it resists a lot, keep cooking.  It should slide in like in warm butter. 

No boundaries thanks! I don't know what I was thinking on the temp, guess my mind went to doneness and not tenderness.
post #10 of 18
Thread Starter 
Thanks guys, is gunna be great today, hopefully, haha.
post #11 of 18
Thread Starter 
Well, here we go!!
The Weber is rolling, and the chuckie is on da grill!!
Here, I got the snake set up, hickory mesquite wood chunks spread out.

After getting her at the right temp, and letting her roll for a half hour, I put chuckie on.

I'll check the temp if the meat in an hour.
I'll post some more pictures as we roll.
Smoke on dudes!
post #12 of 18
Thread Starter 
She's been humming right along around 250° for the better part of 3 hours.

I pulled the chuckie 2 hours in, and about to pull it off and finish it off in the oven!!!

Yee Haw!!!!
Loving the Weber!!!
post #13 of 18

My 6 lb chuckle from two weeks ago
On my way till 165 then wrapped till 205 at 270 degrees .
post #14 of 18

Then enchiladas with red pepper sauce
post #15 of 18
Thread Starter 
Lehman's, man that stuff looks good!!
post #16 of 18
Thread Starter 
So here are the final results.
I didn't have any beef broth. So I just wrapped it, and then stuck it in the oven.

I decided to call it good when it was 200° internal temp.

It has a slight smoke ring, and the hickory/ mesquite smoked combo taste excellent!
I'm really pleased with how it turned out.
Smokey goodness!!
Thanks y'all, Josh.
post #17 of 18
Yum. Great looks tender
post #18 of 18

Looks GREAT! 


For next time if you don't have beef broth, you can wrap it with a little water and rub, or anything with a little liquid in it: salsa, canned stewed tomatoes, canned soup, BBQ sauce, steak sauce, worcestershire sauce with water, onions/water/garlic, peppers/water, etc.  I stay with savory not sweet with beef.  You can also mix it up too.  I often smoke then wrap two chuckies and use different ingredients in each wrap.  Chuckies lend themselves to creativity.         

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