Smoked Chuck Roast Advice Needed

[goofyman23]

Going to smoke a chuck roast tomorrow (for slicing). Planning on smoking it unwrapped and pulling around 180.

Should I foil boat at any point? For resting, was planning on foil wrap in a 140 oven for a couple hours until dinner time. Yay/nay?

Some folks are saying pull at 200, but I think that's more for pulled chuck roast?

Thanks!

 

[philpom]

Honestly for Chuck the grain direction for slicing is a disadvantage but I'd smoke it to no more than 185°f then chill it for slicing. After slicing I'd vac seal it and heat it back up near dinner time in a hot water bath. You could do this way in advance (months) and it'll be great. I would definitely not boat it or even rest it in a heated oven, just chill it, slice it and pack it.

 

[912smoker]

Each piece of meat is different but the chucks that I've pulled run closer to 208-210 IT. I would think 180-190 would be fine for slicing, as long as it's probing tender. I would boat or pan to catch all of the liquid gold to to add back to the slices.
Good luck and post up some pics!

Keith

 

[chopsaw]

Some folks are saying pull at 200, but I think that's more for pulled chuck roast?

Like mentioned , it's all different . Especially a chuck roast .
You're just going to have to see what it wants to do .
This one was smoked / cooked in a foil pan on a rack .
I added WARM beef broth at an IT of 160 , and covered with foil and back in the smoker . ( If you add liquid , warm it up so it doesn't cause the meat to evap cool . )

Internal temp went all the way to 211 . ( yes I check my therms )
When it probed tender I rested on the counter .

Then sliced , and back in the pan of defatted broth .

Completely tender .


Now I'm not saying this is what you'll need tempwise . That's just where this one ended up .
Every chuck I've cooked was different . I don't do them , because they are way more expensive than brisket .

I have threads on smoked sirloin . Cooked ahead of time and cooled . Sliced cold and reheated with warm ( 180 ish ) beef stock or lipton soup .

 

[sandyut]

chopsaw has you covered. 180 sounds like a very low IT for a chuck. ive not done a lot of chucks, but i do recall a higher IT to achieve tenderness and I also recall a longer than expected cook time. There should be many chuck cooks posted on here.

 

[goofyman23]

So she came out pretty well. I used a mix of some mesquite and mostly apple wood. Bark was great and moke flavor was mild (as expected).

It was a 6lb roast so I reluctantly had to crank it up for a couple hours to finish and rest before dinner. Used a boat for the entire cook and wrapped around 170.

I hate taking pictures of food, lol. Bark is more red/amber than the black it appears to be. The high temp dried out some spots, but overall she had plenty of juiciness left.

 

[chopsaw]

Looks good . 6 lbs . That’s a hunk of beef . Nice work .

 

[BrianGSDTexoma]

Like mentioned , it's all different . Especially a chuck roast .
You're just going to have to see what it wants to do .
This one was smoked / cooked in a foil pan on a rack .
I added WARM beef broth at an IT of 160 , and covered with foil and back in the smoker . ( If you add liquid , warm it up so it doesn't cause the meat to evap cool . )

After looking at Brisket prices I pulled a chuck out of the freezer. Going to give this a try.

 

[Parshooter]

I've done 3 chucks. Screwed the first two up (over salted dry brine, under cooked) third one I nailed. Wrapped at 165, with half a cup of beef broth. Cooked to 202. Excellent.

 

[1MoreFord]

..................................

I hate taking pictures of food, lol. Bark is more red/amber than the black it appears to be...............................

Since I've never smoked a chuckie I'm not much help there.

However, your bark changing from colors from reality indicates a white balance problem with your photo. If you're using a camera you may be able to fix that in your camera settings.

For example, fluorescent lighting is different than incandescent; both of which are different than natural light. Sunlight is different than shade, etc. Some of the new fluorescent and LED lights can be similar to sunlight.

I don't know that all cell phones will allow it but my iPhone has multiple white balance settings to try.

 

[Gonna Smoke]

After looking at Brisket prices I pulled a chuck out of the freezer. Going to give this a try.

Chuck here is $8.99/lb. Krogers here do have whole packers for $4.99/lb. this week...

 

[BrianGSDTexoma]

Chuck here is $8.99/lb. Krogers here do have whole packers for $4.99/lb. this week...

Yeah its crazy. This been in the freezer for a quite a while now. Probably less than $3.

 

[mageerauld]

Going to smoke a chuck roast tomorrow (for slicing). Planning on smoking it unwrapped and pulling around 180.

Should I foil boat at any point? For resting, was planning on foil wrap in a 140 oven for a couple hours until dinner time. Yay/nay?

Some folks are saying pull at 200, but I think that's more for pulled chuck roast?

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Pulling your chuck roast at 180°F is perfect for slicing. No need to foil it while smoking. For resting, foil wrap and keep it in a 140°F oven until dinner. This will hold it and let the juices redistribute. Pulling to 200°F is only needed if you want it for pulled meat.

 

[texomakid]

After looking at Brisket prices I pulled a chuck out of the freezer. Going to give this a try.

Just got the weekly flyer from Brookshires and they're running Select Briskets for 3.59/lbs with the Brookshire card (and it's senior day today with another 5% off). I will probably grab a couple.

I do enjoy smoked chuck as well. There is a bit of sticker shock at the moment but I agree with chopsaw on how to get one tender and moist.
G goofyman23 I think your chuck looks good.