Chuck Shoulder Roast

Discussion in 'Beef' started by portagepete, Apr 16, 2016.

  1. portagepete

    portagepete Newbie

    Been cooking at about 225-230 for about 3 hours now. Roast was 2.5lbs. Internal temp is now at 144. Seems a little long but only my second smoke. When do you suggest to foil? About 160-170? Then until an internal temp around 205? Seems like it will take some time. Don't want it to dry out. Any thoughts are appreciated.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't foil and have never had a problem with a chick roast drying out. I start texsting the meat with a toothpick around 185. Have had them done as low as that, but also have had them finish closer to 200-205.
     
  3. bauchjw

    bauchjw Master of the Pit

    There is nothing going wrong, don't worry. Some just take a while. If you pull it off at 202 IT the connective tissue will render and keep it juicy. I'm not a foil guy becaucse I love the bark, but from when I have done it (and read here) most foil it around the 170 IT time to push it through a stall. If you look around here there are others who wrap in foil with liquids too. Good luck! Take some pics!
     
  4. portagepete

    portagepete Newbie

    Thanks! I just foiled at around 160. Had a nice brown look to it. I should have taken a picture then. I will make sure I take one at the end. Keep it wrapped once it hit temperature for an hour or so?
     
  5. bauchjw

    bauchjw Master of the Pit

    I pull at 202 IT and to let it rest at least 30 minutes. I only foil when I have to, but when I do I leave foil on for rest period. . . Probably out of fear for my fingers than anything else!
     
  6. smokeymose

    smokeymose Master of the Pit

    That''s why I picked up some "claws". Tired of burned fingers lol!
     
  7. mkriet

    mkriet Smoking Fanatic

    I would like to know how long this takes when you're done
     
  8. portagepete

    portagepete Newbie

    Temp got to 189 and has backed off to 187. It has been 6 hours. Keep going?
     
  9. mkriet

    mkriet Smoking Fanatic

    You could always finish in the oven or on the grill
     
  10. portagepete

    portagepete Newbie

    I will try to finish in the oven.
     
  11. stickyfingers

    stickyfingers Smoking Fanatic

    That's about right....let it rest too.
     
  12. portagepete

    portagepete Newbie

    Finished it up in the oven. That didn't take long. Leaving it in the foil for an hour or so. I will post a pic when out of the foil. Took about 7 1/2 to 8 hours.
     
  13. bauchjw

    bauchjw Master of the Pit

    Next time you can crank up heat on smoker instead. Waiting on qview!
     
  14. portagepete

    portagepete Newbie


    Meh, OK effort. Not as tender as I had hoped. I only did the rub without any marinate. I am guessing that would have helped. Turned it into shredded BBQ beef. Live and learn, right?
     
    bauchjw likes this.
  15. portagepete

    portagepete Newbie

    I thought about that.
     
  16. bauchjw

    bauchjw Master of the Pit

    Points for the effort at any rate. Sorry you didn't enjoy it as much. Maybe saving some of the sauce for au jus next time?
     
    portagepete likes this.
  17. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I don`t know, Case.  I`ve only done one chuckie for pulled beef, but it was dry.  Luckily, I had made some of JJ`s finishing sauce.  I just kept adding it to the pulled beef, until I was happy with the moisture level.  JJ`s sauce is what turned the ordinary into the excellant!!

    Gary
     
  18. You probably already know this but Canadian beef has a lower fat content than US, so its a bit of an apple and oranges comparison.  I'm not sure if that applies to you Pete.
     
  19. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Yeah, I know that, but it just didn`t occur to me to take that into consideration.  Thanks.

    Gary
     

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