1st time Chuck Roast on pellet grill ? Still trying to figure out Pellet grills?

[Elf@shore]

HI All!
Got a nice 3lb Chuck Roast: Looking to cook on the pellet grill!

1- Drybrine with SPOG overnight.
Then add more Non Salt rub be fore cook?

2- Grill temp and Mode ?
250 to 275 ? What do you all think ?
I have a smoke mode, was going to try it ?
Plan on flipping the meat on the grate, maybe an hour or 2 ?
IT Target : 130? Do I let it rest? Maybe turn up the Temp to 450 and give it a shot: 2 mins and flip ?
Goal is a MR/Med to slice down?
But I think its going to fall apart to shredded beef?
Pellet grills is New to me>
Very much do gas grill/broiler my whole life: been very good @ it.
Any input be very appreciated ,want to start the dry brine tomorrow.
Thanks ! ELF

 

[Chris_in_SoCal]

Temp is good, skip the smoke mode. I find it a waste of time.

Smoke to an IT of 145 minimum then let it rest for 15 min.

Pellet is no different than any other cooking, just an easy way to do it.

Enjoy

If you don't find it smokey enough you can add a smoke tube to future smokes.

 

[Elf@shore]

Temp is good, skip the smoke mode. I find it a waste of time.

Smoke to an IT of 145 minimum then let it rest for 15 min.

Pellet is no different than any other cooking, just an easy way to do it.

Enjoy

If you don't find it smokey enough you can add a smoke tube to future smokes.

I have a Grilla grill, it has a smoke mode?
I am figuring its not going to have a heavy smokey flavor ?
Maybe use if for an hour or 2?
Then turn up the temp with no smoke @ the end ?
To get a slight crust ?

 

[SmokingUPnorth]

If your shooting for an IT of 130* I take it your planning on slicing it and not pulling it right? Temp around 275* will be good. I just wouldn’t go much higher if you can avoid it (on pellet that shouldn’t be an issue). I’ve never done a chuck roast to slice so I can’t help there. I do love a nice juicy pulled chuck roast thoigh

 

[smokerjim]

Not sure how tender a rare chuck roast will be, but I could be wrong.

 

[schlotz]

If your intention is to use a chuck roast for a less expensive form of brisket then you want the IT to be somewhere around 200º. Given that assumption, I'd run it in smoke mode for the first hour or two then bump it to 275º. Tenderness is determined via probing. Temp is only a guide line. On the other hand if you really want it med-rare to med then probably an IT of 130-135º then pull and let it rest for 15-30 min tented before slicing. Your choice on whether to run the first hour on smoke setting. At 130º it will not fall apart. Flipping not needed however if your intent is to finish with searing on a gasser then sure 1-2 min on each side at high temp.

 

[Coreymacc]

Ya, i do chuckies like brisket, low and slow.

My opinion
Corey

 

[normanaj]

Not sure how tender a rare chuck roast will be

Not very in my experience.

 

[sandyut]

If you are not gonna get the IT to around 200, its gonna require lot of chewing. It will not be tender at all.