<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
So I printed the meat selection section out of the Pot roast a la stogie section and sent my wife to the locker to get the meat for me. Instead of a 7 bone, center cut (big steak looking) cut she returned with a 6 pound boneless chuck roast. It resembles a pork butt more then the big steak in Chris's pictures. Has me a bit worried. Its a strong 4 inches thick. According to Chris, his took about 8 hours total, but to me, it looks like a 14 hour cook. A few of the posts I've read on chuck roasts are saying 3 hours per pound, which would be a 18 hour overnight cook. What do I have to do to pull this off? Any suggestions/observations would be greatly appreciated.
Brandon </div></BLOCKQUOTE>
Here's what you do. If you want shredded beef BBQ, cook the chuck as you would a butt, except you're gonna foil the chuck unlike a butt..... Cook at 250*-260* dome temp, then when the chuck hits between 160*-165* you're going to foil and continue to cook. You are only using internal temp as a guide on chucks, so when it hits 190* you want to do a fork test. If you are able to easily insert and twist the meat it's done. If not check it every 5* or so, again temp is a guide not a doneness factor. Once you are able to easily twist the meat, rewrap in foil and let rest in a dry cooler for a couple hours, then pull/shread as you would a butt.
If you want to make a post roast cook using basically the same method, except you want to put the chuck in an aluminum pan or dutch oven with a brasing liquid and your choice of vegetables.
As far as the 3hr per lb rule........I've cooked alot of chucks and never had one even come close to 3 hrs. lb. 1.5 - 2 hrs per lb is a safe bet and that should give you more than enough time to plan.
