Smoked Chuck Roast Advice Needed

[goofyman23]

Going to smoke a chuck roast tomorrow (for slicing). Planning on smoking it unwrapped and pulling around 180.

Should I foil boat at any point? For resting, was planning on foil wrap in a 140 oven for a couple hours until dinner time. Yay/nay?

Some folks are saying pull at 200, but I think that's more for pulled chuck roast?

Thanks!

 

[philpom]

Honestly for Chuck the grain direction for slicing is a disadvantage but I'd smoke it to no more than 185°f then chill it for slicing. After slicing I'd vac seal it and heat it back up near dinner time in a hot water bath. You could do this way in advance (months) and it'll be great. I would definitely not boat it or even rest it in a heated oven, just chill it, slice it and pack it.

 

[912smoker]

Each piece of meat is different but the chucks that I've pulled run closer to 208-210 IT. I would think 180-190 would be fine for slicing, as long as it's probing tender. I would boat or pan to catch all of the liquid gold to to add back to the slices.
Good luck and post up some pics!

Keith

 

[chopsaw]

Some folks are saying pull at 200, but I think that's more for pulled chuck roast?

Like mentioned , it's all different . Especially a chuck roast .
You're just going to have to see what it wants to do .
This one was smoked / cooked in a foil pan on a rack .
I added WARM beef broth at an IT of 160 , and covered with foil and back in the smoker . ( If you add liquid , warm it up so it doesn't cause the meat to evap cool . )

Internal temp went all the way to 211 . ( yes I check my therms )
When it probed tender I rested on the counter .

Then sliced , and back in the pan of defatted broth .

Completely tender .


Now I'm not saying this is what you'll need tempwise . That's just where this one ended up .
Every chuck I've cooked was different . I don't do them , because they are way more expensive than brisket .

I have threads on smoked sirloin . Cooked ahead of time and cooled . Sliced cold and reheated with warm ( 180 ish ) beef stock or lipton soup .

 

[sandyut]

chopsaw has you covered. 180 sounds like a very low IT for a chuck. ive not done a lot of chucks, but i do recall a higher IT to achieve tenderness and I also recall a longer than expected cook time. There should be many chuck cooks posted on here.

 

[goofyman23]

So she came out pretty well. I used a mix of some mesquite and mostly apple wood. Bark was great and moke flavor was mild (as expected).

It was a 6lb roast so I reluctantly had to crank it up for a couple hours to finish and rest before dinner. Used a boat for the entire cook and wrapped around 170.

I hate taking pictures of food, lol. Bark is more red/amber than the black it appears to be. The high temp dried out some spots, but overall she had plenty of juiciness left.

 

[chopsaw]

Looks good . 6 lbs . That’s a hunk of beef . Nice work .