Trying smoked chuck roast again ... wish me luck

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hawtsauc3

Meat Mopper
Original poster
Jan 27, 2016
244
116
Well here we go, I’m giving it a second attempt. The first time it turned out okay, although a little dry since I botched the wrap process thanks to some poor instructions I read. I’m going 3-4 hours today before either wrapping or finishing in a crock pot to try and retain the juices better.
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Here’s some updates. It’s been at 130 for about 30 min. I decided today that I’m gonna try the crock pot method to finish since it won’t be absorbing more smoke anyway. My bigger concern today anyway is how wild my WSMs temp range has been
 

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Good luck, sir! Chuck has always been "hit and miss"with me. Cook it the same way and one time is perfect and the next time dry.
I finally just tried putting it in a disposable pan and covered with foil instead of wrapping and that seems to help. You just don't get the smoke all around it. I try to get it through the stall before wrapping or covering....
I'll check back :-)
 
Aside from smoking chuck while excessively drunk, it has always seems to turn out for me.

Those are 2-3lb chuck steaks, for lack of a better term. A whole chuck primal can be 50-100lb maybe more. Different parts of the muscle cook differently. I always go bu temp, never time.

I also decided in advance what the end-game is: sliced vs pulled. Sometimes I wrap,but not always. Just depends.
 
Good Luck! I just did a smallish chuck on my WSM and it turned out ok. I pulled it off at an internal temp of about 201 and it needed more time. There were still some stringy areas.

I really wanna get it right so I am anxious to hear how your smoke goes!!! Nothing like watching smoke roll on..... Enjoy
 
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Some final pics. It turned out pretty dang good. The crock pot kept it juicy but the 4 hours it spent on a smoker for a nice smoke ring and some flavor into it
 

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Looks great!! Thx for the follow up. I was thinking of the smoke/crockpot method, but after seeing your results, I will definitely give it a try.
 
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