beef chuck shoulder roast

Discussion in 'Beef' started by matt r, Nov 15, 2014.

  1. I have a Beef Chuck Shoulder roast, about 6-8 pounds. I have it marinating and plan to slather it with Mustard and then a rub. Goes into the smoker tomorrow at 225 and when it hits IT of 190 I plan to pull it and let it rest.

    Ive heard anything from 6 hours to 20 hours for this cut. Does anyone have any insight as to how long this might take? I don't have an AMNPS yet, and if Im looking at a 20 hour smoke its gonna be tough.

    thanks!
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Matt, you should cook to temp. and just use time as a focal point. The time for a Chuck @ 8lb. , lets say it takes 1hr/lb or even1.5hrs/lb ,it will be done in 8 to 12 hrs. , but keep the temp. in mind. Fat and connective tissue are what causes stalls. 

    IMHO , it should take appox. 6hrs.@225*F , but watch the therm. for IMT.
     
  3. superdave

    superdave Smoking Fanatic

    10 to 20 degrees seems to make hours of difference.  If you go up to say 250, you are looking at 7 to 10. 
     
  4. thanks guys, so if I smoke at 250, I can cut the time drastically. Smoke at 250 with Pecan to an IT of 195
     
  5. stickyfingers

    stickyfingers Smoking Fanatic

    Rest it for 2 hours..cooler or towels ...or both. 
     
  6. I will, sir. Probably both. Hmmm...instead of a cooler, could you use an oven? Just curious.
     
  7. IT of 195. foiled her, wrapped in a blanket, and gonna let her rest easy in a cooler for 3-4 hours. Bark is hard and crunchy, and Im hoping the meat is soft and juicy.
     
  8. FAIL!!!

    This was awful. DRY, Shoe leather. I took it out at 195, foiled and put in cooler with a blanket. What did I do wrong?

    Should I have taken it out earlier??

    HELP!
     
  9. stickyfingers

    stickyfingers Smoking Fanatic

    Sorry it didn't turn out! Seems like you had a good plan. I'm curious as to your starting product. Did it have plenty of marbling? I have a post about a chuck roast -check it out maybe it will help you.
     
  10. Thanks Sticky. Im going to check out your post and give it another shot. In hindsight, I may not have had the optimum cut here. I dont remember seeing a lot of marbling.

    I think that my errors were as follows:

    1. meat was not fatty enough

    2. though it seemed dry, it appears that I didnt cook it long enough. IT of 195 may have been to low.

    next time remove at IT205

    3. Next time I will foil at IT 165
     
  11. stickyfingers

    stickyfingers Smoking Fanatic

    Yeah, I would have to agree. Didn't go long enough. Chucks seem to need a little higher (205-208) temp to break down. Hey, we learn.

    Happy smokin'! Looking forward to seeing your next chuckie!!
     
  12. smokeymoake

    smokeymoake Meat Mopper

    I'm not an expert but made my first chuck roasts last week. They were great.

    Everybody has different methods with good results. What worked for me was to start with a fatty cut. I smoke till 150 int at 230 or so then foil to 200. That foiling seems to speed things up and holds in the moisture. Then poke it in a couple of spots. Should poke effortlessly.

    Here is a link to my chuck roasts cook

    http://www.smokingmeatforums.com/t/172095/1st-chucks-off-the-tmle#post_1261202
     
  13. flash

    flash Smoking Guru OTBS Member

    Foil mine also take it to 205 but I am pulling mine. Remember too there are several types of Chucks out there. I fine the underblades and 7 bone work best for me. Usually wrap around 160 to 170 and add a little beef broth to the foil. Always come out juicy.


     
  14. Looks delish!! Im gonna give it another shot this weekend...dont know what Im smoking, but Im Smoking!
     

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