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Chuck Roast Question?

post #1 of 8
Thread Starter 
I have a 5lb chuck roast that I'm going to smoke today. What temp would you guys cook it to? Do I treat it like a brisket and cook it to 180 for slicing and/or 200 for pulling?

post #2 of 8
You can go anywhere from 130° and a rest for "Walkin' rare" <eww> to 200° for easy pullin'.
If ya like a little pink, pull at 145-ish and rest. No need to go to 180 on a chuckie, they ain't as tough as a brisket.
post #3 of 8
Hey...I don't even look like Lamont Sanford! <Waaay back machine, Sherman! LOL>
post #4 of 8
Fer the youngin's heres the Way back machine icon_smile.gif

post #5 of 8
I agree with the boys above.

I like to go to 200+ (205 is nice) then pull it after 15 minutes to 1 hour after it settles. My wife is always skeptical but loves the taste!

I like that the butcher pre-ties the chuck eye roast. It holds together. I just put a nice South African grill rub on it and it almost melts when it's done. The taste is beefy and meaty. No other words could describe it.

Chuck is just like Pulled Pork (from my non-Kosher days) and is great on bread with BBQ sauce or a finishing sauce.


P.S. I'm going to smoke a 3 lb beef shoulder today and 2 1/2 pound Chuck Roast tomorrow.
post #6 of 8
I've taken them to 200°F, pulled, and then made Dutch's Enchiladas.


Hope this helps!

Take care, have fun, and do good!


post #7 of 8
I usually go 190 then wrap it up in tin foil and toss in a cooler for a few hours. The ones I smoked last night I did that and they shredded up very nicely. I think anything lower than 190 and it may not shred very well but you'll have to slice it.

**P.S.** Those that are taking it to 200 can more than likely shred right away. I just like letting mine rest so they aren't real dry.
post #8 of 8
Thread Starter 
Thanks for all your quick responses. I'll try to take some photos when it is done.

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