4lb Boneless Chuck

[normanaj]

Don't do much of these but since the Pats are 4:25 and some pulled bbq beef sangies sound damn good for game time.That and most importantly the price was right at $2.49 a lb!

My past experience with doing chucks is that basically they came out like a pot roast done in the pot because I always wrapped to save time.Are the IT and time similar to say a boneless pork butt done unwrapped?

This will more than likely be done in the MES but I haven't ruled out using the WSM.

 

[EdP]

I smoke chucks a lot because they're much easier to find than brisket locally. I wrap with paper at around 160, and probe at around 200. This one was one of my best smokes: https://www.smokingmeatforums.com/threads/smoking-another-big-piece-of-chuck-today.288599/

 

[chef jimmyj]

Wrap or Naked, smoke at 225 until it can be Pulled, an IT of 205+/-. Figure 1.5 Hr/Lb. It's not that different from a Pork Butt...JJ

 

[normanaj]

Wrap or Naked, smoke at 225 until it can be Pulled, an IT of 205+/-. Figure 1.5 Hr/Lb. It's not that different from a Pork Butt...JJ

That's kinda what I was thinking...just wanted to be sure!

 

[normanaj]

I smoke chucks a lot because they're much easier to find than brisket locally. I wrap with paper at around 160, and probe at around 200. This one was one of my best smokes: https://www.smokingmeatforums.com/threads/smoking-another-big-piece-of-chuck-today.288599/

This is what I've always done and its comes out good.Just looking to do it true set and forget.

 

[jcam222]

I’ve did chuck now several times. Love doing it because the prep work is easy. SPOG overnight and smoked to 205F. Tasty pulled beef for sure. At $2.49 a lbs. I might have had to plug in my 2nd freezer again.