Chuck roast help request

[vayank5150]

I would like to try a chuck roast this weekend, but am still struggling with my Master Forge charcoal smoker. I am still having difficulties controlling the smoker temp and I can't seem to get more than 4 hours out of a load of charcoal. Is chuck roast too ambitious? Any tips on prep and smoking if I decide to give it a whirl? Thank you in advance.

 

[JckDanls 07]

The search bar at the top can be your best friend... here is a few I did for ya to get ya started

http://www.smokingmeatforums.com/ne...es&resultSortingPreference=relevance&type=all

http://www.smokingmeatforums.com/ne...st&resultSortingPreference=relevance&type=all

 

[vayank5150]

Thank for the response so quickly.  I have found many recipes on here that sound awesome, but I guess I was looking for some advice that took my smoker's "special needs" into consideration.

 

[jwbtulsa]

Hey VaYank,

I've smoked a lot of chuck roasts lately. BBQ, Tex-Mex, Smoked pot roast, sammies, etc. I have smoked several for a few hours then foiled them in a pan and finished in the oven. I try to at least keep them in the smoker four hours for good smoke penetration but ultimately my goal is to hit an IT of around 150F before I pan/foil the meat. Then it goes into an oven at 275F until the IT of the beef reaches 200F. I have smoked them to much higher temps to increase the bark amount ( like 180F before I foil).

We almost always pull the meat but if you wanted to slice it you can shoot for an IT much lower which of course means shorter time. I like to rest th meat for at least thirty minutes before I open the foil. Next, we remove the meat, let it cool down a bit so we can pull it. I reduce the drippings a bit in a saucepan then skim the fat from it. Next, I return the reduced drippings back to the meat and then proceed to eat as much as possible until I pass out.



There are a ton of threads that I have referred to in order to collect good advice.  Here is a link to my latest chuck roast:

http://www.smokingmeatforums.com/t/...k-loin-fattie-style-babybacks-and-chuck-roast

all the best,

JWB