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First effort!

post #1 of 19
Thread Starter 
I have a new Brinkman side burner smoker, already cured. Tomorrow I'm gonna smoke 2 chuck roasts, each being about 3lbs. I will use Hickory chunks that have been soaking in water, Kingsford Competition briquets and regular lump charcoal.I used a regular barbeque rub. How long and at what temp? A neighbor may bring a roast beef for me to do as well, heck, I have the room!
post #2 of 19
Chuckies take about 1.5hrs per pound, though with smoking temps are more important than times. Are you planning on slicing or pulling them? I always pull mine which I bring to 195-205.
If you are planning on slicing then 185. Temps should be 225-250.
A nice treat for chuckies is to place a pan underneath with some beef stock and some sliced onions, it will catch the drippings, pick up some smoke flavor and make for a great jus or gravy.
post #3 of 19
You have to smoke to the meat's internal temperature, not to time.

This is for making sure your meat is done to your standard (what you expect it to be like) as well as for food safety reasons.

Your chuck roast may very well take a different amount of time than the cut your neighbour will bring over. I know that is not the kind of definitive answer you are looking for, but these are the facts. Chuck roasts from the front of the beef will cook at far different rates than from the rear of the beef. And, they will need much different finished heat temps to result in a good piece of meat.

Give me some more details and I, or many others here at SMF, will be glad to help you out and make sure you have an excellent dinner!
post #4 of 19
I second Riv.
post #5 of 19
Thread Starter 


Rivet, I'll be using meat thermometers anyway, don't know which end of the cow my cuts came from. What do folks mean by pulled or sliced? Is this before or after cooking? Dumb question, eh? Shoot, I'm new!
1st Air Cav here, 69-70.
post #6 of 19
When you smoke the meat you smoke it until it reaches a certain temperature. If you smoke it unitl it reaches 185, then you want to slice it. If you smoke it until it reaches about 200, then it will be easy to pull. Pulling is the same as shredding and slicing is, well, slicing. icon_lol.gif
post #7 of 19
^^^^^^^ what she said^^^^^^^^^
she hit the nail on the head.
post #8 of 19
Pulled means shredded, and that the meat is falling apart done and tender, sliced means just that, like sliced roast beef or prime rib. Bythe way Chuck comes from the front of the beef, the shoulder and neck area.

Certain cuts of meat have alot of connective tissue, Chuck is one of them. It is the "pork butt" of beef. meaning the shoulder area.I cook chucks as large as 26-28 lbs . The breakdown process takes as long as it needs to convert the tough meat into tender goodness. Often times a 5 lb chuck will take as long as a 12 lb chuck. Its the time for the process to work,not the time for the meat to come to temp. Thats why we have the stalling out at certain temps.That when the energy and heat make the magic happen. I am not saying that 1.5 hrs per lb is wrong, but if it was right, those 26 lb chucks wouldn't be getting done in 14 hrs , would they!icon_neutral.gif

Flintlock, enjoy your learning/smoking experience. Its a ton of fun.
post #9 of 19
Here is a link that many will find helpfull when refering to locations of cuts of beef.


not sure what the rules are about links, if it is not allowed, Mods feel free to remove it.
post #10 of 19
Thread Starter 

Thanks everybody!!!!!

I'll start the fire at 1100, hopefully eat by 1600, maybe 1700.
post #11 of 19
Thread Starter 

E-mail notifications?

I'm not getting e-mail notifications of replies to this thread. I checked my profile and I did check that box. Any help? Flintlock

post #12 of 19
Start your fire earlier maybe even now and when its done wrap in foil and a towel and place it in a dry cooler this will do two things.
1. Give it at least an hour and it will allow the meat to redistribute the juices thru-out
2. By starting earlier it will be ready when you want to eat and you won't be keeping people waiting. The meat will stay hot for hours in the cooler
post #13 of 19
Dan and Piney nailed it. START NOW!

If it's done early (probably not) you can wrap it in foil, then towels, and stick it in a cooler to keep it hot. The reason for the high temps is because Chuck has fat and connective tissue. It will be tough at 135*

Shredding (pulling) vs slicing: Pull it if you want meat chunks, like on a roll. Slice it if you want nice slices on a dinner plate. I always pull mine for sandwiches.

If your neighbor is bringing a nice roast, you may want to cook it only until around 135*. If you take a lean cut of meat up high, like we reccomend for the chuck, it will be tough as leather.
post #14 of 19
Thread Starter 

On the grill!

Started the fire at 1000hrs, put meat on at 1100hrs. Steady 250 degrees should have it done around 1600hrs. When do you put Hickory chunks on?
post #15 of 19
Now bro, smoke is more important in the beginning and beginning and less important toward the end.
post #16 of 19
It doesnt take a thick smoke to make great flavor, keep it thin looking. if you cant see the smoke but can smeel it you are smoking.
post #17 of 19
???? How did it go????
post #18 of 19
Thread Starter 

It went well!

Well, except for a bit too much smoke, too much rub, probably not enough time, either. The wife was supportive and we both ate well. The meat was taken off at 170 degrees, after 4hrs at between 250-300 degrees of heat. Still a bit chewey but good, I learned a lot yesterday, like next time chuck goes in a shallow pan with some water, less or no smoke and definately no rub. Next week, SPARERIBS!!!
post #19 of 19
I would have left it on until at least 190. More like 205* Chuckies melt in your mouth then.

I would suggest you forgo the pan. Instead cook to about 155* internal, then wrap it in foil until it reaches 190~205*. If you put it in a pan from the begining, it won't soak up much smoke.
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