Trying Chuck roast for the first time tomorrow - what should i prepare for?

[hawtsauc3]

I want to try a chuck roast tomorrow for the first time. what should I prepare for? I'm planning on smoking at at 260-270 it's a 3.6lber and i'm hoping it'll be done in 5-7 hours.

 

[chef jimmyj]

You should be on schedule if not done early.
It mostly will depend on thickness. 4 pound at 2 inch thick or 4 pounds at 4 inches thick.
They come both ways...JJ

 

[gmc2003]

Are you planning on slicing, cubing or pulling?

Chris

 

[hawtsauc3]

its about 3" thick and i'm planning on slicing.

 

[gmc2003]

Then JJ has you covered. Enjoy it.

Chris

 

[chef jimmyj]

At 190-195 a Probe will slide in with just a little resistance. This should be tender for slicing. Above this temp and especially at 205+, the meat will begin falling apart like Pulled Pork...JJ

 

[hawtsauc3]

At 190-195 a Probe will slide in with just a little resistance. This should be tender for slicing. Above this temp and especially at 205+, the meat will begin falling apart like Pulled Pork...JJ

Awesome thank you! I was teetering between pulled or sliced but I figured if I encounter a stall then planning for sliced would work well anyway.

 

[EdP]

I want to try a chuck roast tomorrow for the first time. what should I prepare for? I'm planning on smoking at at 260-270 it's a 3.6lber and i'm hoping it'll be done in 5-7 hours.

I started smoking at 275 this season. Double wrapped with paper at 160+ and probed at 200+/-.

A 2.5 lb chuck took about 8 hours. A 4lb+ chuck took 10 hours.

 

[chef jimmyj]

I started smoking at 275 this season. Double wrapped with paper at 160+ and probed at 200+/-.

A 2.5 lb chuck took about 8 hours. A 4lb+ chuck took 10 hours.

Just curious, are you measuring the smoker temp with a tested accurate thermometer? 4 pounds taking 10 hours would be excessive at 225. At 275, 1 hour a pound, 1.5 hours per Tops...JJ

 

[EdP]

its about 3" thick and i'm planning on slicing.

oh, I didn't see this,.. i assumed you were cooking like a brisket

 

[EdP]

Just curious, are you measuring the smoker temp with a tested accurate thermometer? 4 pounds taking 10 hours would be excessive at 225. At 275, 1 hour a pound, 1.5 hours per Tops...JJ

yeah, I missed he wanted to slice it.