Chuck roast first timer

[Gator Tre]

Happy Saturday y'all! Today I gave beef a shot for the first time. Nice bark and smoke ring but it came out dry. Smoked unwrapped for the first 4 hours (170 IT) then wrapped for another 2 (IT 195). Temps between 270-300. Fun cook, will be giving it another shot soon.

 

[Ringer]

Excellent job on that. The color is fantastic.

 

[chopsaw]

I've had them go all the way to 211 internal temp before it probed tender . You just need to leave it in longer . Sure does look good .

 

[noboundaries]

Nice color. Needed longer. 195°F IT is a bit low for a chuckie. Dry means unmelted collagen. I've seen chuckies go into the 2-teens before they probed tender.

 

[Brokenhandle]

Sure looks good! The others have you covered with it being dry. If you have an instapot put the meat in there with some liquid...it will come out tender and shred easily.

Ryan

 

[larryb]

i have been afraid to try a chuck roast on the smoker because they can come out tough or chewy and thready even braised for hours. I am wondering if i used chuck steaks stacked , this will be shorter strands of beef. I do have success with chuck ribs, probably because of the high fat content.

 

[jcam222]

As others said , unless it’s just an unusually lean chuck you need to take temps above 200F to prove tender. I love pulled chuck

 

[Sven Svensson]

Well, at least it had a nice looking smoke ring.

 

[Gator Tre]

Thanks for the tips. Will be running one again maybe July 4

 

[pineywoods]

Treat it just like a brisket just a small one but smoked the same will pull the same and taste pretty much the same

 

[bauchjw]

You gotta go like a brisket with Chuck! If it’s tough and chewy you’re pulling it out too soon. Looks good though!