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Chuck Shoulder Roast

post #1 of 19
Thread Starter 

Been cooking at about 225-230 for about 3 hours now. Roast was 2.5lbs. Internal temp is now at 144. Seems a little long but only my second smoke. When do you suggest to foil? About 160-170? Then until an internal temp around 205? Seems like it will take some time. Don't want it to dry out. Any thoughts are appreciated.

post #2 of 19
I don't foil and have never had a problem with a chick roast drying out. I start texsting the meat with a toothpick around 185. Have had them done as low as that, but also have had them finish closer to 200-205.
post #3 of 19
There is nothing going wrong, don't worry. Some just take a while. If you pull it off at 202 IT the connective tissue will render and keep it juicy. I'm not a foil guy becaucse I love the bark, but from when I have done it (and read here) most foil it around the 170 IT time to push it through a stall. If you look around here there are others who wrap in foil with liquids too. Good luck! Take some pics!
post #4 of 19
Thread Starter 

Thanks! I just foiled at around 160. Had a nice brown look to it. I should have taken a picture then. I will make sure I take one at the end. Keep it wrapped once it hit temperature for an hour or so?

post #5 of 19
I pull at 202 IT and to let it rest at least 30 minutes. I only foil when I have to, but when I do I leave foil on for rest period. . . Probably out of fear for my fingers than anything else!
post #6 of 19
Quote:
Originally Posted by bauchjw View Post

I pull at 202 IT and to let it rest at least 30 minutes. I only foil when I have to, but when I do I leave foil on for rest period. . . Probably out of fear for my fingers than anything else!
That''s why I picked up some "claws". Tired of burned fingers lol!
post #7 of 19
I would like to know how long this takes when you're done
post #8 of 19
Thread Starter 

Temp got to 189 and has backed off to 187. It has been 6 hours. Keep going?

post #9 of 19
You could always finish in the oven or on the grill
post #10 of 19
Thread Starter 

I will try to finish in the oven.

post #11 of 19
Quote:
Originally Posted by PortagePete View Post
 

Been cooking at about 225-230 for about 3 hours now. Roast was 2.5lbs. Internal temp is now at 144. Seems a little long but only my second smoke. When do you suggest to foil? About 160-170? Then until an internal temp around 205? Seems like it will take some time. Don't want it to dry out. Any thoughts are appreciated.

 

That's about right....let it rest too.

post #12 of 19
Thread Starter 

Finished it up in the oven. That didn't take long. Leaving it in the foil for an hour or so. I will post a pic when out of the foil. Took about 7 1/2 to 8 hours.

post #13 of 19
Next time you can crank up heat on smoker instead. Waiting on qview!
post #14 of 19
Thread Starter 

 

Meh, OK effort. Not as tender as I had hoped. I only did the rub without any marinate. I am guessing that would have helped. Turned it into shredded BBQ beef. Live and learn, right?

post #15 of 19
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

Next time you can crank up heat on smoker instead. Waiting on qview!

I thought about that.

post #16 of 19
Quote:
Originally Posted by PortagePete View Post




Meh, OK effort. Not as tender as I had hoped. I only did the rub without any marinate. I am guessing that would have helped. Turned it into shredded BBQ beef. Live and learn, right?

Points for the effort at any rate. Sorry you didn't enjoy it as much. Maybe saving some of the sauce for au jus next time?
post #17 of 19
Quote:
Originally Posted by dirtsailor2003 View Post

I don't foil and have never had a problem with a chick roast drying out. I start texsting the meat with a toothpick around 185. Have had them done as low as that, but also have had them finish closer to 200-205.

I don`t know, Case.  I`ve only done one chuckie for pulled beef, but it was dry.  Luckily, I had made some of JJ`s finishing sauce.  I just kept adding it to the pulled beef, until I was happy with the moisture level.  JJ`s sauce is what turned the ordinary into the excellant!!

 

Gary

post #18 of 19
Quote:
Originally Posted by GaryHibbert View Post
 

I don`t know, Case.  I`ve only done one chuckie for pulled beef, but it was dry.  Luckily, I had made some of JJ`s finishing sauce.  I just kept adding it to the pulled beef, until I was happy with the moisture level.  JJ`s sauce is what turned the ordinary into the excellant!!

 

Gary


You probably already know this but Canadian beef has a lower fat content than US, so its a bit of an apple and oranges comparison.  I'm not sure if that applies to you Pete.

post #19 of 19
Quote:
Originally Posted by Jasper7 View Post
 


You probably already know this but Canadian beef has a lower fat content than US, so its a bit of an apple and oranges comparison.  I'm not sure if that applies to you Pete.

 

Yeah, I know that, but it just didn`t occur to me to take that into consideration.  Thanks.

 

Gary

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