Smoking a Chuck. Timing question

[pi guy]

Hey everyone, the wife bought a chuck roast she was going to do as a crock pot dinner, but forgot to get it going. So I think I'm gonna take it over and smoke it. It's only 3.5 lbs; any idea of how long it might take? Just trying to figure out when to put it on tomorrow. I don't think I've done one before. Probably run 250-275 somewhere around there on the MES40.

Also, suggestions on wood?

Thanks in advance!

 

[chopsaw]

Look this over , especially if this is the first one you've done .

Chuckie (Step by Step) with Qview

This turned out to be my best Chuckie yet, so I figured I'd do some "Splainin'" Got a 3 pound, 6 ounce Chuck Roast. Coated it with "Thick" Wooshy Sauce, then rubbed it good with McCormicks BBQ Rub (wife doesn't like it too spicy). Wrapped it in plastic wrap & into the fridge over night. 6:45...

www.smokingmeatforums.com

Here's a more recent one . I followed this one , and used the pan . If you do the same and add liquid at the stall , make sure you add it warmed up so it doesn't cool the meat down .

Smoked Pulled Beef Chucky (Step by Step)

Smoked Pulled Beef Chucky This is a New Step by Step for my collection: Mrs Bear had a small (3.02 LB) Chuck Roast in the Kitchen Freezer, and she said she was going to thaw it out & make it in the Crockpot for Saturday’s Supper. I dropped back from my Zone Coverage & made a Beautiful...

www.smokingmeatforums.com

 

[pi guy]

Look this over , especially if this is the first one you've done .

Chuckie (Step by Step) with Qview

This turned out to be my best Chuckie yet, so I figured I'd do some "Splainin'" Got a 3 pound, 6 ounce Chuck Roast. Coated it with "Thick" Wooshy Sauce, then rubbed it good with McCormicks BBQ Rub (wife doesn't like it too spicy). Wrapped it in plastic wrap & into the fridge over night. 6:45...

www.smokingmeatforums.com

Here's a more recent one . I followed this one , and used the pan . If you do the same and add liquid at the stall , make sure you add it warmed up so it doesn't cool the meat down .

Smoked Pulled Beef Chucky (Step by Step)

Smoked Pulled Beef Chucky This is a New Step by Step for my collection: Mrs Bear had a small (3.02 LB) Chuck Roast in the Kitchen Freezer, and she said she was going to thaw it out & make it in the Crockpot for Saturday’s Supper. I dropped back from my Zone Coverage & made a Beautiful...

www.smokingmeatforums.com

Thanks chopsaw

I'm leaning towards the second one. I appreciate the quick response. Will try to remember to take pics and post them!

 

[sandyut]

its gonna take a lot longer than you might think...if I recall its gonna take a good 8 hours give or take some time. the links about spell that out

 

[zwiller]

It's done when it's done but 90m per lb is the classic guesstimate. SPG and oak to 205F IT for me on chuckie like that. Not sure we crossed paths before but nice keggle. BJCP #1058

 

[pi guy]

It's done when it's done but 90m per lb is the classic guesstimate. SPG and oak to 205F IT for me on chuckie like that. Not sure we crossed paths before but nice keggle. BJCP #1058

That's a good point of reference, appreciate it. I've smoked enough to know now not to rely on time (though it took many years to get through my thick skull LOL).

Thanks, it hasn't been used in years now. I keep saying I'm going to start back up brewing but life keeps getting in the way. But fall is when I really love to brew. Man, now I'm thinking I need to break my recipes out. A toasted pumpkin ale would be fabulous!

 

[chopsaw]

I'm leaning towards the second one.

It's a good guideline . Take the suggestions , and apply what you know . Remember , braising liquid needs to be heated up before you add it .

 

[pi guy]

It's a good guideline . Take the suggestions , and apply what you know . Remember , braising liquid needs to be heated up before you add it .

Yeah thanks, that is a great point. I'm sure I'd be in a hurry and wouldn't have thought of that.

 

[jcam222]

Purely guessing but if you run at 275F I think you may finish in around 6 hours for 205F finish temp. Especially true if you put it in a foil covered pan with a little broth around 165F.

 

[thirdeye]

Because a chuck has sinew and connective tissue between the muscles, I separate them at the natural seam, trim away sinew or tissue, then tie with butchers string. This will shorten cooking time a little and allow me to pull off pieces as each one begins to tender up. I like a wrapped finish with some aujus too.

 

[clifish]

Because a chuck has sinew and connective tissue between the muscles, I separate them at the natural seam, trim away sinew or tissue, then tie with butchers string. This will shorten cooking time a little and allow me to pull off pieces as each one begins to tender up. I like a wrapped finish with some aujus too.
View attachment 704537

I need to do this next time I grind some for burgers.

 

[chopsaw]

I need to do this next time I grind some for burgers

I was messing around doing the same thing with brisket .
Wrapped with bacon , I was shooting for medium rare . It was close , but chewy . Ended up taking it to 205 ish . Chopped and sauced . Rest of the brisket was ground .