Chuck Roast question

[kramerbr]

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!

 

[s2k9k]

I think you're right on with the temps you stated! Chuckies are Awesome!

 

[papagrizz]

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

 

[plj]

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.)

 

[knittingneo]

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.  

 

[scarbelly]

Your plan sounds good - cant wait to see the results

 

[hokieman18]

Wouldnt 200degrees be dry and over cooked

 

[flash]

Wouldnt 200degrees be dry and over cooked

Not at all and usually needed if you want to pull Chucks.I like to foil mine at 170* internal, then remove at 205*. Some pull easily, some hardly at all.

RoastDone017.jpg

• flash
• Aug 7, 2012