I have a 4.5 pound chuck roast and it is the first time smoking a chuck for me. How long should i give it to cook? IT has to be done before I leave tomorrow @ 7:30 am.
They can take a while (great help huh?) Depends on your temps. Low & slow they say can take up to 3 hours per pound. I've done chuck that size at higher temps,~275-300*, foil at 165* and take to about 195* but check the meat when it gets to 190's for tender. Don't remember the time, but it was less than 3 hrs per pound
Wrapping will tenderize it more. For pulled beef, note that Bryan talks about 202* I think that's what I did the last time and it came out fine for pulled beef.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Wrapping will tenderize it more. For pulled beef, note that Bryan talks about 202* I think that's what I did the last time and it came out fine for pulled beef. </div></BLOCKQUOTE>
Dave/John, I've done them from 195-210. I just like to take them up higher to render some more of the fat out. A chuck roll is loaded with fat, more than a Butt. If you don't go high enough some have complained of greasy meat. I don't mind it but if you have a extra fatty roll, it can be a little too much for some people's taste. I make them for the guys at work and they flip over them. It's a nice change from pulled pork all the time. HTH
Bryan, I've heard that complaint on here. The few chucks I've done haven't been the least bit greasy though. Yes there is a lot of fat etc, but I try to get that stuff out as best as I can when I pull the beef. I will say this, as you have noted before, that chuck has some real great beefy flavor
I'd figure about 11-12 hours. It takes a 3lb roast about 9 hours (3hr/lb) but it falls off a little bit after that for the bigger roasts. Personally, I'd cook it at 250º for 7 hours and then wrap it in foil for 4 to 5 more.
John, I love chuck roasts and cook them alot. For a 4.5lbs roast you're looking anywhere from 6-8 hours cooking time if you go the low and slow route. For shredded beef I like to smoke the chuck roast between 240-260 degrees until it hits between 160-165 degrees then foil and continue to cook until fork tender. If going by temp fork tender will occur between 195-205 degrees. But with a chuck you really can't go by temp alone because they can and will be stubborn, but I've never had one take over 2 hours lb.
You're in for a treat, shredded smoked chuck is one of my favorite things to cook. Here's a few pic's of an 8.5 lber I did a while back. Chuck is great the day you make it but the leftovers are so versatile and delicious!!
Larry,
Took your advice a couple of weeks ago and ordered some of Reverend Marvin's sauces. I haven't tried the regular as yet because I can't get off of the hot (which isn't hot).thanks for the tip
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Larry,
Took your advice a couple of weeks ago and ordered some of Reverend Marvin's sauces. I haven't tried the regular as yet because I can't get off of the hot (which isn't hot).thanks for the tip </div></BLOCKQUOTE>
Thanks Dave, glad you like it! We go through alot of Rev's and just get it by the case now. We love it on everything and my 5 year old daughter loves it as a dipping sauce for her chicken too! It's also great mixed 50/50 with honey as a glaze on wings and chops!