Got a big Boneless Chuck, not sure if I should wrap with foil or paper, maybe use a pan?

[EdP]

So pulling at 170 is for slicing, right.? Are you resting the roast?

No, I'll shred it. It's back on the smoker, up to 185.

 

[EdP]

wrapped my roasts at the 4 hr marker. Temps were between 165 and 185. View attachment 398112 View attachment 398113 View attachment 398114

That's the stuff

This one was pretty big so it still may be a while.

 

[chilerelleno]

wrapped my roasts at the 4 hr marker. Temps were between 165 and 185. View attachment 398112 View attachment 398113 View attachment 398114

Looking good also.

 

[Sal Barsanti]

Looking good also.

just pulled the 1st chuck roast. It rested for 3 hrs in the cooler because we were away at an event.

 

[one eyed jack]

Congratulations. That looks like a very nicely smoked Chuck roast.

You've inspired me. It's been a while since I've smoked a chuck roast.

 

[EdP]

This thing took its time. It broke into 4 pieces, three shredded easily, the biggest piece wasn't quite there so I sliced it. It all tasted great.

This was about 7 1/2 hours at 275+ and wrapped at 170.

 

[one eyed jack]

Good looking bark and smoke ring. Chucks can take for ever. I've resorted to finishing them in an oven.

 

[Sal Barsanti]

This chuck shoulder English roast is finally done. Must say, the small samples I just enjoyed were delicious.

Shredding/Pulling

What a bark on this chunk of meat. Intense. Pretty happy how these chuck roasts turned out today.

 

[EdP]

Good looking bark and smoke ring. Chucks can take for ever. I've resorted to finishing them in an oven.

Yeah, and this was a huge chunk of meat. This was cooked 275 for 7 1/2 hours (1 3/4 hours per pound), and still needed another hour or two on the smoker.

It all tasted great. And even though it didn't quite finish as I planned, the sliced pieces made tasty sandwiches too.

 

[EdP]

This chuck shoulder English roast is finally done. Must say, the small samples I just enjoyed were delicious.
View attachment 398146
Shredding/Pulling

What a bark on this chunk of meat. Intense. Pretty happy how these chuck roasts turned out today.

Yep, that looks great.

 

[petehalsted]

I've found that chuck roasts can be more ornery than briskets, even though they are both chuck cuts.

This may be the truest statement ever made on this forum. I have never had a brisket fail, but Chucks have left me laying by the smoker in the fetal position sucking my thumb and crying for my moma!

I think it's so tempting to think "This little guy can't be as hard as a brisket" but I think its size is part of the issue, you feel it shouldn't take as much work, time, energy as a brisket, but it does.

My biggest epiphany with brisket was when I learned, undercook tastes dry (as mentioned in several replies in this post). I think it is even harder to watch that little chuck keep cooking with the thermometer tells you it's done, but the toothpick says it ain't even close!

 

[noboundaries]

This may be the truest statement ever made on this forum. I have never had a brisket fail, but Chucks have left me laying by the smoker in the fetal position sucking my thumb and crying for my moma!

Thank you for the compliment...and the belly laugh. One of the reasons I have so many recipes for chuck roast is that I've stopped trying to smoke/cook them like briskets. I smoke 'em for a few hours, throw them in a pan, add liquid and a wide variety of veggies, cover tightly, and crank up the heat. Two to four hours later when probe tender I have a melt-in-your mouth savory heaven I can slice or pull.

That pulled chuckie above looks absolutely delicious!

 

[petehalsted]

One of the reasons I have so many recipes for chuck roast is that I've stopped trying to smoke/cook them like briskets.

I have a nice chuck in the freezer now, I am planning to do it "Al's way" for brisket flats, with french onion soup. I am thinking that might be a good method for a chucky.

I bookmarked your links above also, definitely want to do the barbacoa one, in fact, that is how I saved my last chuck fail, was after it came off the smoker as tough as an Alabama Defensive Tackle, I transferred it to the crock with cumin and a few other spices and some broth and eventually shredded it for some great street tacos.