- Jan 27, 2016
- 244
- 116
I've dialed in my process on ribs and chicken pretty well but not so much with beef. I've done chuck roasts before but the first time was pretty dry and the 2nd time I cheated and finished in a crock pot, which I might do if I have to. That said, if i'm trying to avoid the cheater method and have a pretty hefty chuck roast (4lbs, 4" thick, 6" wide) what timing should I anticipate at 250*. I'm thinking this could be a 6-8 hour smoke but wasn't sure how far off I'd be.