chuck roast mishap

[netspyder]

so... last thursday i wandered down to the freezer to find something to smoke for saturday, and found a couple chuck roasts that were maybe 4 lbs each... i thought "hey these'll be a pretty fast cook, i can be lazy and still they'll be great as sammiches or just sliced".
got up at 4 and started the fire. seasoned them up with just salt n pepper. on the pit by 4:30. holding at 250. fast forward to 9am. i.t. is 140. 11am 140. i'm thinking to myself 'better get outta the stall soon or i'll have to come up with plan B'. 2pm rolls around n the parents arrive. internal temp -- 133. crap on a cracker. popped a grate over the firebox n grilled up some mushroom n swiss bratwurst. (spice packets from owens bbq - strongly recommend - a fat friend of mine said they were "the best brats he's ever had"... and, he would know) so, we ate those and we fried up the 3 different sausage recipes i mixed up friday night and taste tested those as well. (pop's recipe (from here on smf) won out against chuds bbq and a sweeter one with brown sugar, in case you were curious)

6 pm - finally through the stall - 150 internal. 8pm - wrap and move to the oven to finish because i'm tired of babysitting the fire. 11pm pull and let rest.
19 hours for chuck roast. crazy. i mean ... it's delicious and i have a bag o sammich slices, but still crazy. i coulda done a brisket. or, like, 15 chickens, or, ... *sigh*

 

[DougE]

Cook times for chuckies is similar to brisket in my experience. I don't do them instead of brisket for speed, but more because I don't need as much as a brisket yields and it's a fair substitute.

 

[chopsaw]

I think they're more involved than doing a brisket , or more of a crap shoot on the time it takes .
I save 'em for the Dutch oven .

 

[civilsmoker]

I do a LOT of chucks, but I do them differently than most but the cook times are very consistent and simple:

I smoke them at 265, with a braising pan under it (I have 2 shelfs in the smoker) with a beef broth based liquid. I smoke them 5-6 hours which usually has them sitting at a INT of 165, I then transfer them to the braising pan and cover (If I put them in early I drop the CC temp to 225 after the cover). They usually hit 205 in 1.5-2 hours.... then I transfer to the home oven at 145 to rest for 30-60 mins..... I put them on at 9-10 am all the time and eat them for dinner at 6:30-7.

Just a few examples for ya......

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Certified Piedmontese Beef Chuck Roast Chili Idaho Russet - lots o pics!

Ok this is my first experience, smoke, and post on CPB products. I came by this beef in way of the throwdown prize for “ribs” So here is the first time specimen….. Ok first glance is that there is minimal fat and such between the muscle groups…. I like this veiw because it’s the first...

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Smoked Chuck Weekend!

The wife found these sale babies (3.99/lb) so she scored a couple for the weekend….. each was $10 each…… oh man!!! Spider webs of goodness! Did my usual liquid mixture & rub. Braising liquid: 1/2C red wine 2C beef broth 1Tbsp WS 5Tbsp soy 1Tbsp each beef & veg base The kinders for the...

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[edmonds]

I think civilsmoker can do it up good.
For me it takes from 6 to 8 hours at 250F for 3-4 lb chuck.
But it's done when it's done.
Glad it turned out tasty.

 

[JLeonard]

Hate it wasnt done in the expected time frame. But on the bright side....You got good eats for a few days!

Jim

 

[HalfSmoked]

What do we call this live and learn. Thankfully it wasn't a total lost for you.

Warren

 

[netspyder]

I do a LOT of chucks, but I do them differently than most but the cook times are very consistent and simple:

I smoke them at 265, with a braising pan under it (I have 2 shelfs in the smoker) with a beef broth based liquid. I smoke them 5-6 hours which usually has them sitting at a INT of 165, I then transfer them to the braising pan and cover (If I put them in early I drop the CC temp to 225 after the cover). They usually hit 205 in 1.5-2 hours.... then I transfer to the home oven at 145 to rest for 30-60 mins..... I put them on at 9-10 am all the time and eat them for dinner at 6:30-7.

i will have to try it this way if i decide to smoke another one. i could put a baking rack over the braising pan. thanks for the advice!

 

[civilsmoker]

i will have to try it this way if i decide to smoke another one. i could put a baking rack over the braising pan. thanks for the advice!

Yes or you can just set it next to it until its time to braise it. FYI we prefer smoked chuck over brisket many times over......

 

[edmonds]

Yes or you can just set it next to it until its time to braise it. FYI we prefer smoked chuck over brisket many times over......

I prefer chuck also. They have more fat which helps to keep them moist (and maybe more flavorful). Also I'm not very good at smoked brisket, so lately I have been using brisket for pastrami.