This past week decided to do a chuck roast. I have done them plenty of times before but never tried one at a lower temp for the entire cook. I started with a 3 pound choice chuck, basic spg, and smoke on my offset at 225-250 unti l IT of 205 then probe for tenderness until finished. I measure temp at my grate with a thermopro tp-20 that is spot on.
I really wanted to see what the time diffrence would be if i dont wrap. I usually use butcher paper when i hit the stall. I gave myself plenty of time. started at 1130 pm kept temps between 225-250 nice calm night so the smoke went beautiful. I hit my stall at about 155 appox 10 am. Did not wrap as thiat was part of my experiment. dinner was going to be at 630 so i started to worry. come 4 pm im just hitting 185. i still had to crank the heat up to get to my target temp in order to get a good rest for the meat in. I would have thought a 3 pound roast would cook faster but it still took 18 hours.
I really wanted to see what the time diffrence would be if i dont wrap. I usually use butcher paper when i hit the stall. I gave myself plenty of time. started at 1130 pm kept temps between 225-250 nice calm night so the smoke went beautiful. I hit my stall at about 155 appox 10 am. Did not wrap as thiat was part of my experiment. dinner was going to be at 630 so i started to worry. come 4 pm im just hitting 185. i still had to crank the heat up to get to my target temp in order to get a good rest for the meat in. I would have thought a 3 pound roast would cook faster but it still took 18 hours.
