Chuck Roast Question


 
S

Steve Colby

TVWBB Member
I am wanting to do a chuck roast on th wsm. I know there have been other topics about this but i am wondering can it jst be slow cooked all afternoon? I am extrememly busy at work and have time to come home at noon to put it on so that it will be done when I get home. I ust don't have the time to cook at hgher temps for a couple hours then lower the temps for 5-6. Any suggestions would be much appreciated.
Thanks
 
You can definitely do a chuck roast low-and-slow for several hours.

It really depends on how big it is. A 10 pound chuck roast may take up to 15 hours.

Last time I did one it was about 6 lbs and it took about 8 hours at 250
 
Do a "low - slow." Put the chuck on in the morning before work. Come home a lunch and wrap it in HD foil, them back on the smoker. Should be about done when you get home at night.

Chucks seem to take about 3 hours per pound like this.

JimT
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
Do a "low - slow." Put the chuck on in the morning before work. Come home a lunch and wrap it in HD foil, them back on the smoker. Should be about done when you get home at night.

Chucks seem to take about 3 hours per pound like this.

JimT </div></BLOCKQUOTE>

Ding Ding Ding. That right there sir is the correct answer.
icon_biggrin.gif


Being able to come home for lunch gives you a lot of options but half the day unfoiled and half the day foiled sounds about right for a typical 3 pound roast.

You could also have the vegetables all cut up and ready to go. Then when you get home for lunch, put the roast (that's been smoking for half the day) in an aluminum pan with the veggies - pot roast with all the trimmin's baby.

Have fun!
 
Awesome. thanks for the input so far. I was hoping it would be fine if I go low and slow. It is a litle over 3lbs so it sounds like things will be just about right as far as the amount of time needed.

Jim/Jerry,
I think that is the way I am going to go. i will prep everything the night before so that when i come home at lunch it is just a matter of throwing everything in a pan, covering it up, then head back to work for the afternoon.

George,
I usually like to be able to keep a eye on things but I have done this before with ribs. I came home at lunch got everything going, threw the ribs on and headed back to work hoping things turned out. One thing I do to help make sure temps don't spike is I fill the water pan up.
 
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