Anyone ever have some chuck roasts (about 3+ lb. each) take this long to cook?
I smoked 5 chuck roasts for a benefit fund raiser dinner item. 4 of them were about 3 lb. or more each. One was smaller at 1 3/4 lb.
At 6 3/4 hours, two of them were done with IT of 200*-205*. The smaller one, AND one of the bigger ones, got done at same time.
I took them off and foiled wrapped in towels.
The other 3 were only at 167*-175* and I left them on smoker, thinking it would only be another 1 to 1 1/2 hours before they were done.
BOY WAS I WRONG! LOL Those last three went another 3 3/4 hours! A total of 10 1/2 hours on the smoker!
The IT on the last three was between 190* and 205*, depending on which muscle you tested.
Here is some info to help your replies:
1. Smoker temp between 225* and 250* throughout the cook. I did have a couple of temp spikes to 275*, but not for too long.
2. All meat bought from same meat market. Good quality.
3. I did not foil at the stall! I cooked them naked the whole time. I only foiled after bringing them into the house to rest.
4. I did not inject or marinade. Rub only.
5. Used a char-griller smoking pro with side firebox. But it is seal up very well.
6 Ambient outside temp was 94* at start, and 70* at end of smoke.
That's about all I can think of that maybe would affect the times.
I do have another question though, for future use.
If cooking for a week or more later use, is it better to pull the beef or pork first, or just freeze the meat whole, reheat, and pull it just before use?
I was thinking if I pulled it before freezing it may get a little dry when reheated. Am I right or wrong?
Thanks you all for your help! I appreciate it!
All in all, it was a good day/night anyway! I enjoyed it.
I smoked 5 chuck roasts for a benefit fund raiser dinner item. 4 of them were about 3 lb. or more each. One was smaller at 1 3/4 lb.
At 6 3/4 hours, two of them were done with IT of 200*-205*. The smaller one, AND one of the bigger ones, got done at same time.
I took them off and foiled wrapped in towels.
The other 3 were only at 167*-175* and I left them on smoker, thinking it would only be another 1 to 1 1/2 hours before they were done.
BOY WAS I WRONG! LOL Those last three went another 3 3/4 hours! A total of 10 1/2 hours on the smoker!
The IT on the last three was between 190* and 205*, depending on which muscle you tested.
Here is some info to help your replies:
1. Smoker temp between 225* and 250* throughout the cook. I did have a couple of temp spikes to 275*, but not for too long.
2. All meat bought from same meat market. Good quality.
3. I did not foil at the stall! I cooked them naked the whole time. I only foiled after bringing them into the house to rest.
4. I did not inject or marinade. Rub only.
5. Used a char-griller smoking pro with side firebox. But it is seal up very well.
6 Ambient outside temp was 94* at start, and 70* at end of smoke.
That's about all I can think of that maybe would affect the times.
I do have another question though, for future use.
If cooking for a week or more later use, is it better to pull the beef or pork first, or just freeze the meat whole, reheat, and pull it just before use?
I was thinking if I pulled it before freezing it may get a little dry when reheated. Am I right or wrong?
Thanks you all for your help! I appreciate it!
All in all, it was a good day/night anyway! I enjoyed it.
Last edited:
