2020年3月24日 · Chuck roasts are one of my favorite things to smoke. Usually this takes anywhere from 5-6 hours for me between 235-255. I season with whatever I have on hand and smoke until it hits the stall (~160ish F maybe).

2023年10月30日 · Smoked a 2.5 pound chuck roast a few weeks ago. Four hours without wrapping, the wrapped in peach paper to finish. It was exceptionally good tasting featuring good smoke ring, and bark. Right after super, I carefully removed any unwanted fat then sucked, and sealed it in a plastic bag, chopped form for freezer storage.

2022年10月30日 · Good morning! im planning on doing a chuck roast soon. Im sure im over thinking it but wanted yalls input because ive never been let down when ive asked questions here. Prep seems pretty simple, mustard binder, then rub smoke at 225-250 until what internal temp before wrapping. Seems there are...

2011年11月11日 · Rib eye roast, if you want it nice and pink throughout, bring it to 120° - 125° and wrap it in a cooler until it hits 135° and slice and enjoy! If medium or medium/well-done is your preference, take it to 135° and wrap until 145° - 155°.

2019年10月6日 · At this point I'm very concerned. I threw the chuck on several hours ago. I know the smoker was sitting in sunlight for about half the afternoon. The chuck has been stalled, for a lack of a better word, for the past 3 or 4 hours. I was expecting a stall around 170 or 180. Not at 2 hours to go from 144 to 156, and then just sitting there.

2009年9月4日 · According to my cook yesterday at 265-275 it would take a 2.5 pound chuckie at my temps 5 hours plus to get to 190-no foil.I was able to stain ny 40x14 foot deck during smoke.....A chuckie or brisket can be tough as nails depending on cut-takes ahile to get that connective tissue broken down.I prefer the hotter temps.

2022年8月4日 · A lot of the fat should render, but collagen may not break down completely. So try to choose a roast with intra-muscular marbling but little inter-muscular fat. Usually, an arm roast may be a better choice than chuck. Basting while cooking helps to keep the meat from drying out.

2008年9月9日 · Your chuck roast will be done much sooner than a brisket as well. The roasts I have done I've taken to 150 and sliced then 140 and sliced. The one at 150 was dryer of course but was smoked right on the grate. the second I smoked in a pan and basted with the juices before foiling and resting.

2019年1月22日 · After two Perfect Chuck Roasts in a row, Awhile back I ran into one that was too tough for the same Temp & Time. I made it exactly like I did the two perfect ones, but it came out Very Tasty, but not even close to Fork Tender. So then I did one @ 138° for 30 hours, and it came out Great. So with this 2.7 pound Chuck Roast, I did the following:

2005年8月14日 · Last year I did a 3 1/2 - 4 pound boneless chuck on my ECB. I slathered the roast with yellow mustard and added my rub -onion powder, garlic powder, a little Season-all, fresh ground black pepper and some red pepper flakes.