Chuck Roast Timing

[mikelens]

Hi all,
I have a 4 lb chuck roast. Injected with beef broth, tamari & some rub. Looking to pull it & make some quasi Philly Cheese Steak heros with peppers & onions. Searching here,seems rub & smoke to 150 then wrap till 205 or so. What I couldn’t find was how long a cook am I looking at? I know it will vary but anyone wanna ballpark it?

 

[SmokinAl]

It depends on how thick it is. I would guess 5 or 6 hours at 225.
Al

 

[Bearcarver]

Here's a 3 pounder that took 7.25 hours to get to 200° @ 240° Smoker Temp:
Smoked Pulled Beef Chucky


Bear

 

[BKING!]

https://www.smokingmeatforums.com/threads/pulled-beef-samiches.275659/

This is one I did

 

[bdskelly]

I used bearcarver’s step by step just a few days ago. Worked out great. B

 

[pokey]

You never can tell. I've had a small, 3 pounder going for 6 hours at 225* and it's only just hit 150*! IRMV

 

[mikelens]

Thank you all for your input.
Injected & rubbed. Ready to go in the smoker

 

[gmc2003]

Best of luck, keep up informed on how it goes.

Chris

 

[mikelens]

3 1/2 hrs at 225. Hit 160, now time to wrap with some of the injection poured over it.

 

[mikelens]

Pulled it at 203. Put in a cooler to rest for an hour. Pulled it & gave it a splash of the juices

 

[mikelens]

Sammies,corn & slaw

 

[gmc2003]

One of my favorites and yours looks really good.

Point for sure.

Chris

 

[Bearcarver]

Beautiful Plate & Sammy!!:)
Like.

Bear