Need suggestions with First Chuck roast

[that-guy]

I just pulled a 2.4LBS Chuck roast about 2" thick that I plan on smoking for dinner Saturday evening. I would like to get as close to sliced brisket as I can. What would you recommend for time and temp?
Thanks in advance

 

[Smokin' in AZ]

I did a couple a while back - here is the step by step.

2 Chuckies - 2 Different Ways

Here is a cook of a couple of Chuck roasts that I did just before Christmas. Others who had done them recently inspired me. So I found some on sale for half price and picked a couple of recipes from Jeff's Newsletter Archive. https://www.smoking-meat.com/category/newsletters I picked the...

www.smokingmeatforums.com

Actually have a chuck pot roast in the fridge I am going to do Friday, so let me know how it goes please.

John

 

[thirdeye]

I always incorporate a wrapped step with my chuck roasts for both moistness and tenderness. So basically I inject with a jazzy beef broth, smoke 2 -3 hours until I like the color. The internal will be from 150° to 165°. Then I transfer to a foil pouch (of foil pan), adding some onion slices, maybe pepper slices and some beefy broth and return to the pit to tender up. For slicing your are looking north of 175° and it probes tender, but slightly firm. For pulling you want it to probe very tender, about like cold peanut butter. The internals will be north of 198°, but trust the feel of the probe.

 

[Blues1]

Follow either of John's (Smokin' in AZ) recipes, you'll be fine. His Bourbon roast looks as good as anything I've seen.
Also, as thirdeye mentioned, go by probe feel

 

[Smokin' in AZ]

Thanks Steve, The bourbon was the best and I think I am going to do that for the chuck on Friday....even though it is going to be over 100 here in the "Valley of the Sun".

John