Chuck roast

Discussion in 'Meat Selection and Processing' started by hawkeyesmoke, Jan 24, 2015.

  1. hawkeyesmoke

    hawkeyesmoke Newbie

    Trying a chuck roast for the first time today on the green mountain. Been on for three hours @215. Currently has an 157it. Would like to slice it. What internal temp should I stop at to slice and not pull?
     
  2. hawkeyesmoke

    hawkeyesmoke Newbie

     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    The temp rise is going to slow significantly from now to the end of the smoke with a chamber temp at 215F, not only due to the stall but to the fact the temperature differential decreases as the meat gets hotter so it absorbs less heat in a given unit of time.  What is that, about a 4.5 lb Chuckie?

    Chuckies are a lot like brisket since they are from the same part of the beef.  You can start probing at 190F IT with a toothpick, which might be another 6 hours from now at a chamber temp of 215F and not wrapped.  I usually take mine to 200F but I roughly smoke them at 250-265F chamber temp and I wrap mine, which would cut a couple hours off that time  .      
     
  4. hawkeyesmoke

    hawkeyesmoke Newbie

    Yes it's a 4.5lb roast. I took your advice and increased the temp and wrapped. My mouth was watering in the process. also put a few baked potatoes. Will be sure to post a picture when it gets done. Currently at a 271It. Thanks for the advice it is much appreciated
     
  5. hawkeyesmoke

    hawkeyesmoke Newbie

     
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    DANG!  My mouth just started watering profusely!
     
  7. joe black

    joe black Master of the Pit OTBS Member

    What is the best for smoking a chuck roast? Bone-in or boneless?
     
  8. That looks GREAT!

    Happy smoken.

    David
     
  9. It doesn't much matter. I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

    Happy smoken.

    David
     

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