Super frustrated - Chuck Roast

[one eyed jack]

It looks great. You know you don't have to wait till 160 to foil when you feel it's had enough smoke foil it with a little bit of juice and get it moving faster.

Good point, PW. Once it's foiled You should be able to bump the temps up without hurting the chuck, too. That's what I did when I gave up and put my stubborn one in the oven. In the end it was good chow.

 

[banderson7474]

My last chuck, I think I had the probe in a fat section b/c my temp was off a lot. I used a thermo probe and checked a few other spots and realized I was about 15 degrees warmer.

I don't know if being in a fat section would do that but other than the therm being broken, I don't know what else would cause that.

 

[noboundaries]

People think brisket is the biggest smoking challenge, but a 4-5 lb boneless chuck roast is the true path to smoking insanity. It is the only cut of meat I still wrap in a foil pan once it stalls.

The good news is that wrapping in a pan with veggies, peppers, and a variety of liquids puts a whole new batch of smoked flavor profiles on the tried and true pot roast.

 

[banderson7474]

I prefer putting a chuck in a pan with fluids. I think its a lil dry if u dont do that

 

[phathead69]

Ran into your problem once running short on time. after 8 hours of smoke 245 or so and in the 165 180F IT range put it in the insta pot to finish. Now all small chunks-chuck,pork shoulder etc. I get a 3 to 5 hour smoke on them. The IT is usually in the 150 area I put them in the insta pot for 1.5 hours or so and they come out juicy with smoke flavor. I pull the meat and add the juice back in after skimming the fat off.