Chuck Roast question

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kramerbr

Newbie
Original poster
Jun 13, 2012
10
10
South Dakota
Got a 3lb boneless chuck roast for a good price this morning.  I have always wanted to try smoking one and am finally going to give it a try.  I was wondering at what temp. I should cook it to though?  Do I go to around 190 and slice it or go over 200 to pull?  Any advice or suggestions would be greatly appreciated it.

Thanks!
 
Got a 3lb boneless chuck roast for a good price this morning.  I have always wanted to try smoking one and am finally going to give it a try.  I was wondering at what temp. I should cook it to though?  Do I go to around 190 and slice it or go over 200 to pull?  Any advice or suggestions would be greatly appreciated it.

Thanks!
I agree with Dave, last one I did for pulling, I let it ride to 200*, foiled and put in the cooler wrapped with towels for 2 hrs....Man it was worth the wait..

Good luck
 
I rub with an envelope of italian dressing mix, cook low & slow to 205, definitely rest for an hour, pull/shred it.  Fantastic on hoagie rolls with cheese & maybe some peppers/onions or pickled veggies. Be sure to retain the drippings for dipping, sloppy sandwiches are the best!

(yes I got that basic recipe from here on SMF, "italian sammies" or something like that.)
 
Going to do an arm roast tomorrow.  Good call on the temps thats what I am aiming for but not sure my little Terra Cotta pot will get it hot enough.  Have it soaking in the rub flavors overnight.  
 
Your plan sounds good - cant wait to see the results
 
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