or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuck Roast in the smoker as we speak
New Posts  All Forums:Forum Nav:

Chuck Roast in the smoker as we speak

post #1 of 7
Thread Starter 
So I have recently moved to my grandparents to take care of them as they are not in good health and need help. I ran across a Brinkmann Vertical Smoker and decided to smoke some meat tonight. My grandfather picked up a couple of 4 pound chuck roast this morning so I rubbed some spices on one and decided to go for it. I am using 100% wood charcoal with a small amount of hickory pressed charcoal mixed in and some chunks of hickory wood. The roast has been in the smoker for about 1 hour and 50 minutes. I am having trouble getting the smoker temp over much more than 160. It was at 200 before I added the water pan, and the meat. I also put an 8x10 pan filled with sand and covered in aluminum foil in the bottom of the smoker to help hold/conserve heat. It's not windy at all and the temperature isn't terrible...upper 30's probably. I have another bucket that I am keeping burning wood/charcoal in to add to the smoker as needed so I am not adding wood that is not glowing hot as to avoid cool-down to start new embers. Any suggestions?
Also, I have no idea how this meat will turn out as far as how it will be served. The more I read I see that most times people pull the meat instead of slicing when using this cut...again suggestions?
Any ideas or advice is appreciated...and by the way LTNS!
post #2 of 7
Hey sharpi.
I would suggest removing the sand and just running off the water pan and the main fuel source.
Make sure you have plenty of air flow going.
For a chuckie I would suggest pulling. Bring it to around 160 and wrap in foil if you choose, this will help the temps rise, get you through the stall (most likely you will hit the dreaded plateau around 141-156ish) but it should only last an hour or so.
Whether you wrap in foil or not you should bring it to 200-205 for pulling, when it comes out of the smoker (be sure to wrap in foil before wrapping in a towel) wrap it in a towel and place in a cooler or microwave, or even a turned off over, and allow to rest for at least an hour before pulling.
You can also slice if you choose to do so, bring to about 190-195 for slicing.
Good luck.

If you still have troubles and can;t get the smoker temp high enough you can always wrap in foil at 160 and finish off in the oven, gotta do what you gotta do to enjoy some good smoke.
post #3 of 7
Thread Starter 
Thanks I will let you know how it turns out! :)
post #4 of 7
what he said ^^^^ I would also take it to 200-205 then you can either pull it or serve it in chunks. Thats way it's more like a pot roast. PDT_Armataz_01_34.gif
post #5 of 7
Thread Starter 
My smoker temp is up to 200 maybe a couple degrees higher now! w00h00! Meat has been in for 2 hours 40 minutes.

~~~just an update~~~
post #6 of 7
FireItUp set you straight...he's got good advice. If you need more heat take out the water pan too.

Good luck and btw...your avatar is great! PDT_Armataz_01_34.gif
post #7 of 7
So how did it turn out? I am craving me some chuckie.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuck Roast in the smoker as we speak