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Just started smoking a chuck roast: Need Advice

lawrencem

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Total newbie here. This will be my first real post. I just put a 3lb chuck roast in my Oklahoma Joe Longhorn combo grill. I'm using mesquite hardwood limp charcoal and mesquite wood chips for the smoke.

Here's the rub recipe I used (give or take):
3 tbs. cracked black pepper
2 tbs. salt
1 tsp. seasoned salt
1.5 tsp. sugar
1 tbs. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
1.5 tsp. crushed red pepper
brown sugar

Here's my plan. I'll take the IT up to 165 with a grill temp of 225-250, then transfer to an aluminum pan and cover with foil. Then keep it on the grill until IT reaches 200, remove and keep covered for another hour.

I would like to slice with my electric slicer and not pull apart.

Any suggestion or changes?

I'll post pictures as they come.

(chuck just put on the grill)
 

corkster52

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I just did one yesterday on my MES and it turned out fantastic! The only things I did different were, when transferring to the foil pan I had 2 cans of preheated broth in the pan and then covered it tightly with tin foil. Back in the smoker and pulled it at 195. Lifted a corner of the foil and let it set 30 minutes (was going to do it for 2 hours, but got impatient).
 

b-one

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Not sure you want to go 200 if you want to slice it maybe 190-195 but I'm not sure chuckies are made for pulling IMHO.
 

lawrencem

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Thanks for the tips. So I guess I'll pull it at 190 IT. It's currently at 141 but I'm having a hard time keeping the grill temp below 250. Right now it's at 330!
I just opened the smoker box lid to bring it down. Is the high temp for a short period gonna ruin it?
 

joe black

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A higher temp will be OK. My smoker runs 250-275* all the time and no problems. I also prefer a sliced chuckie.
 

Bearcarver

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A higher temp will be OK. My smoker runs 250-275* all the time and no problems. I also prefer a sliced chuckie.
Like Joe said, you can smoke at a higher heat, without problems.

And like b-one said, you might want to pull at about 190° if you want to slice it.

Taking it to 200°, and then a rest could make it fall apart while trying to slice it.

Bear
 

smokeymose

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Thanks for the tips. So I guess I'll pull it at 190 IT. It's currently at 141 but I'm having a hard time keeping the grill temp below 250. Right now it's at 330!
I just opened the smoker box lid to bring it down. Is the high temp for a short period gonna ruin it?
My offset runs a bit high, too (260 - -280) and I have an old spatula that I keep at the smoker just to prop the door open about 1/4" when I want to bleed some heat. Those spikes won't hurt a thing.
I love chuckles! How'd it turn out?
Dan
 

corkster52

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I only rested mine for 30 minutes, in beef broth, and it came out fine but not quite as tender as I thought it would be. If I had let it rest for an hour or more would it have been more tender?
 

lawrencem

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It stalled at about 149 for about 40 minutes then went up to 160 and I stuck it in a pan and covered in foil and then took it up to 190. Took it out to rest for a obols hours.

When I unwrapped it it smelled awesome and was surrounded by juices!
I haven't sliced it yet, it's been in the fridge. Going to slice tomorrow morning.

Here's a pic of when I unwrapped it.
 

Bearcarver

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Looks Real nice, Lawrence!!! 


Bear
 

SmokinAl

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I agree with Bear!

It looks delicious!

Al
 

smokeymose

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It stalled at about 149 for about 40 minutes then went up to 160 and I stuck it in a pan and covered in foil and then took it up to 190. Took it out to rest for a obols hours.

When I unwrapped it it smelled awesome and was surrounded by juices!
I haven't sliced it yet, it's been in the fridge. Going to slice tomorrow morning.

Here's a pic of when I unwrapped it.
You're a strong man. I would have cut a piece off to taste :biggrin: a
 

lawrencem

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SmokeyMose,

truth be told, I snuck a tiny slice off the corner before I put it in the fridge 
 I couldn't resist!
 

tjdcorona

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Im cooking two chucks today.

Using Hickory / Maple / Cherry blend for the smoke.

I make my own rub, and put that on there for two days.....more cant be worse can it?!

Going to do it like I do a Brisket, 150 / Wrap in foil with butter / beer (This avoids the stall)

Then pull at 195-203 - the magic temp for brisket.

 

lawrencem

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Butter and beer to avoid the stall? How much butter and do you know how it works to avoid the stall?
 

tjdcorona

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The butter doesn't avoid the stall --------the stall happens because the meat "sweats" - thus cooling it and the meat stops heating up - it stalls getting hotter.

Then - to avoid the stall - wrap in foil TIGHT - this keeps juices inside the meat and doesn't allow for the heat transfer of the sweating meat. The butter adds some taste
 

lawrencem

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Joined Aug 16, 2016
Thanks for the explanation. I'll have to try that next time. You can't go wrong with butter!
 

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