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Advice on smoking 12lb chuck roast

zim2021

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Joined Jul 2, 2021
I need advice on estimated length of cooking time and estimated smoker temperatures throughout the cook for a 12lb chuck roast on an electric smoker (the butcher claims it's a chuck roast, and the cut is likely from the chuck area, but unsure further of what it is - it's well marbleized and flexible/maliable, but a thick piece of meat). I can't find anything online with advice on how long the cook should be and how I should change the temperatures throughout. Thank you!
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Chasdev

Smoking Fanatic
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Joined Jan 18, 2020
It's a time VS temp deal, if you cook at 325/350 then 5 to 7 hours, if you cook at 225 then 10/14 hours.
I'm a hot and fast guy now so 325 would be my lowest number.
If you pull and rest at 150 internal temp, it will rise to 160 which is medium.
 

smokerjim

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If your looking for pulled beef I would say an internal temp of 200-205, if your looking for sliced I would say internal temp of 185-190 but that's me. As far as temps I go 250-275, as far
as time it's hard to say some cook quicker than others, you can cut it in half to help speed it up a little or go with higher temps.
 

zwiller

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I've found 90m/lb is a good rule for 275F so 18hrs. If that were mine I'd halve it at least maybe 1/3rd it unles you really enjoy a long smoke session. Some guys do, but I don't have time for it. This will really cut down on your time and add more bark. 8lb butts took me 15hrs typically but halved done in 8. I have brisket planned this weekend and plan to break down the whole packer into 4.
 

ks smokepole

Newbie
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Joined Feb 6, 2009
Thanks guys for all the tips! So with chucks are you planning to foil wrap at some point while bringing it up to desired IT (~205 for pulled)? Trying this out for the first time in a MES
 

ks smokepole

Newbie
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Joined Feb 6, 2009
Sorry meant to ask - anyone brined before the smoke? I've heard you can do this on beef but have only tried with poultry
 

edmonds

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You can do a dry brine (not wet) for a few hours (or overnight) before applying the rub. But then NO salt in rub. And I agree about cutting into 1/3's or so and smoking 6+/- hours at 275. Wrap (foil or paper) when the stall starts (IT=150-160) and the bark looks right. When IT reaches 190+, start checking for "probe tender." You're gonna have a lot of meat there. You can put a foil tray under meat to collect juices.
 

ks smokepole

Newbie
18
10
Joined Feb 6, 2009
You can do a dry brine (not wet) for a few hours (or overnight) before applying the rub. But then NO salt in rub. And I agree about cutting into 1/3's or so and smoking 6+/- hours at 275. Wrap (foil or paper) when the stall starts (IT=150-160) and the bark looks right. When IT reaches 190+, start checking for "probe tender." You're gonna have a lot of meat there. You can put a foil tray under meat to collect juices.
So dry brine is Salt n' ??? Done marinades but never dry brine - suggestions?
 

edmonds

Smoke Blower
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Joined Dec 6, 2020
Sprinkle well with coarse (sea/kosher) salt, pat into meat, wrap in plastic wrap, put in fridge for several hours or overnight. Then apply your salt-free rub (all you really need is just coarse/cracked pepper) before cooking.
 

zwiller

Master of the Pit
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Better than nothing but large cuts like that need injecting. There will little salt penetration at the center even if you wait like 2 weeks.
 

rc4u

Smoking Fanatic
SMF Premier Member
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Joined Jun 4, 2015
i buy whole chuck rolls all the time, they weigh from 17-21 pounds, and that end shot is nothing like them so i agree it might be clod
 

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