Smoking a couple of chuck roasts from Sams

Discussion in 'Beef' started by smoking in ft. collins, Oct 4, 2015.

  1. I picked up 2 chuck roasts at Sams (3 lb each) and put them on the smoker at between 220* and 240*.  I waited 4 hours to put the probe in and they are both around 195*!

    I am thinking I need to pull them, foil them and marinate them.
     

    That was a quick smoke!

    Thoughts?
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    How tender are they when you probe them?  IT is a good measure of how "close" they are to being done, but they are truly done when the probe slips into them easily.  I've had chuckies finish all over the higher IT map, even up into the 2-teens. 
     

Share This Page