Chuck Roast smoking temp

[smokininidaho]

Hi gang, what temp do you smoke your chuckie at? I got a late start this morning so I was going to go at 250-260. Think I'll be ok, wrap in butcher paper at 170, then go till probe tender, sound like it will work?

 

[schlotz]

yeah that should work....

 

[Kvgsqtii]

That's the range I normally smoke them in. Can run up a bit higher, I've run at 275 to hurry one along before. Came out great.

 

[civilsmoker]

I do all my chucks at 265, foil boat them in a braising liquid and rest till dinner

Since you just started 30 min ago, I would smoke it for 5 hours (till 4pm) the. Wrap (foil or foil pan), it will take 2 hours to get to 205 is then rest 30 min and eat at 6:30. I do this all the time!

 

[civilsmoker]

https://www.smokingmeatforums.com/t...-chucks-a-tale-in-pictures-and-words….318607/

Here is a post with temps as time table of two chucks. This time table is very consistent.

 

[edmonds]

Hi gang, what temp do you smoke your chuckie at? I got a late start this morning so I was going to go at 250-260. Think I'll be ok, wrap in butcher paper at 170, then go till probe tender, sound like it will work?

Sounds like a plan, Stan.
But you may want to wrap a little sooner, when the bark looks the way you want it. You don't want it drying out.

 

[DougE]

I run them at 275°F or so. If on the pellet grill, I will run at the lowest setting for the first couple hours to get more smoke on them, if time allows, then bump it up to 275°.

 

[MrFrost]

I smoked two 3lb'ers last weekend overnight, so I did low and slow, for slicing, as a poor mans brisket. After 10 hours at 180 the bark was set so I wrapped and increased the temp to 275 for another 4 hours and it was probe tender, I think 196 internal. Rested for three hours and was delicious.