So I’ve got a chuck roast around 4.8 to 4.9 lbs that I’m smoking in the morning (it’s the middle of the night here in Australia) at about 250F. The plan is to take it up to about 170F internal then wrap in paper or foil and put it back on until it reaches around 205 to 210 to do pulled beef. Given the size of the meat and the temperature I’m cooking at, can someone give me a rough idea of how long to expect this cook to take? I don’t want to get it started too early or too late as it’s for a big family dinner.
Hi there and welcome! You are getting great advice.
I suggest you plan to finish 4 hours before you expect to eat. You can easily hold it 4 hours and serve piping hot.
So please please please side on finishing 4 hours early than trying to time it to finish on time or like 1 hour early, it will not work out that way.
If you plan 4 hours early and finish early then you hold it for 4 hours, no prob. If not finishing early... you have 4 hours for it to get done before you eat hahaha.
At a 275F smoker temp the entire time that cut would likely cook about 6 hours before it might be tender. So I would plan for a 10 hour cook, and thats at 275F!
Also, I think your wrap plan is good because if you wrap beef too early then it tastes like roast beef instead of BBQ beef and that is HORRIBLE when you spend all the time, money, and effort to get a roast instead of BBQ.
I wait until at least a 180F Internal Temp (IT) of the meat before I wrap because I want the flavor.
I DO wrap chucks as they are pains in the ass and I add about 2 oz water or wine or broth or whatever i have on hand when I foil wrap them.
So lets recap.
Plan to finish 4 hours early and hold the by wrapping with 3 bath towels and setting on the counter, or just put the foil wrapped meat in an oven set to 160F degrees when it is done.
It is only done when it is tender. Not by time or temp.
Do not shoot to wrap earlier than you plan and you can even consider wrapping later, but do wrap with a little liquid as chucks will dry out on you.
That's it!