Hot N Fast Chuck Roast

[RiversideSm0ker]

Guys,

I’m planning on starting a chuck roast this morning. I’m interested in any experience you all have had smoking hot and fast? It’s pretty thick and just over three pounds. I generally smoke at about 250. I was considering trying something like 300 to get this thing done in a shorter period of time. I plan on pulling this for sandwiches. So I’m hoping not to dry it out with the higher temp. Any advice or experiences you have had with this method would be highly appreciated. Thanks guys.

G

 

[hardcookin]

I have smoked chucks at 300. I pan them at 170 with a little beef broth and then smoke them till they are probe tender.

 

[Co4ch D4ve]

I second hardcookin’s method. I do chucks this way for pulled beef and for barbacoa.

 

[EdP]

yeah, that looks good

 

[RiversideSm0ker]

I really appreciate the input. I am going to give it a go at 300 and see what happens. I’ll toss in a couple of pictures as I go.

G

 

[gmc2003]

You plan of attack should work just fine. I like to use a rack in the foil pan to keep the meat out of the liquid.

Chris

 

[RiversideSm0ker]

Here is a before look and just before I panned it. Final results to come.

 

[RiversideSm0ker]

Getting some odd behavior. The internal temp started dropping after I panned it. It went from 191 at the highest back to 188. I put some foil over the pan to seal it. I’ll check again in a little while.

G

 

[RiversideSm0ker]

So here we go. Not as perfect as I wanted but it was still delicious all the same.