First time chuck post roast need suggestions

Discussion in 'Beef' started by mav33r, Oct 9, 2011.

  1. mav33r

    mav33r Newbie

    I am about to smoke a 2.75 pound chuck post roast for the first time. I want to slice it and not pull it. I planned on smoking it at ~195F until it reached an internal of 140F of so for medium rare. Any ideas on the time to smoke? How about adding veggies? At what time and for how long should they be added?

    Thank you in advance!
     
  2. teeznuts

    teeznuts Master of the Pit

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
     
  4. mav33r

    mav33r Newbie

    Hmm... very confusing.. One post says 2.5hrs the other said 6 hrs at 235. My smoker is set to about 195. Would hate to have the meat done way early for dinner tonight or way late and everyone starving.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have always done them at 225 to 250. 195 is too low to get thru the 140 safe zone in 4 hours
     
    Last edited: Oct 9, 2011
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]  you will love this place. lot of stuff to learn and lot of smart people on here.

    I dont see it taking 6 hours to smoke 2.75 pound chuck if your only going to 140 IT

    keep us undated on how long it takes and dont forget Q-views
     
  7. mav33r

    mav33r Newbie

    Ok, I will bump it up to ~225 and guesstimate that it will take 4 hours. Thanks for the info everyone! I appreciate it.
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  9. teeznuts

    teeznuts Master of the Pit

    If it finishes early just double wrap it in foil and wrap that in a couple towels and stick inside an empty ice chest(no ice). It will stay hot 3-4 hours.
     
  10. smokin vegas

    smokin vegas Smoking Fanatic

    Last week I smoked 2 chuck roasts 5 lbs each.  Did like I would in the slow cooker.  I smoked at 230 degrees for 4 1/2 hours.  I put in a baking dish and added liquid--- wine and broth used thyme and rosemay, garlic and onions.  Baised  frequently.  I marinated the roasts in apple juice and salt all night.  Turned out great.  Very tender apple juice tenderizes the meat.  I always like to let the meat rest for 20 mins before serving during that time I repeatedly baste about 3-4 time with the meats juices that are in the botttom of the roasting pan.
     
  11. smokin vegas

    smokin vegas Smoking Fanatic

    Last week I smoked 2 chuck roasts 5 lbs each.  Did like I would in the slow cooker.  I smoked at 230 degrees for 4 1/2 hours.  I put in a baking dish and added liquid--- wine and broth used thyme and rosemay, garlic and onions.  Baised  frequently.  I marinated the roasts in apple juice and salt all night.  Turned out great.  Very tender apple juice tenderizes the meat.  I always like to let the meat rest for 20 mins before serving during that time I repeatedly baste about 3-4 time with the meats juices that are in the botttom of the roasting pan.
     

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