First Chuck Roast


 
J

Jon MI

TVWBB Super Fan
I've got my first Chuck Roast on the WSM this morning. Not going to use a theremo, going to trust the 3 hours a pound rule on Chuck.

Thought I'd give it a try being brisketts tend to be too much meat for us. Plus its supposed to be better then brisket for pulled beef.

I also like to use left-overs for chili or borrito's.

Who's tried chuck? Do you prefer chuck or brisket for PULLED beef.
 
I think for pulled beef, I've seen more posts on chuck roll or beef should roast. Chuck roll is huge so that probably wouldn't fit your situation. Might want to consider a beef shoulder. Stogie has the favored recipe for smoked chuck roast but I haven't tried it. I've heard its great. Seems to me a lot of cooking time for that amount of meat. Maybe several could be done at once ?

Good luck on your cook. I'm sure you'll enjoy the WSM.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike B.:
I've had pretty good luck with Chuck Roasts. I don't like them any other way than smoked. </div></BLOCKQUOTE>

I believe it. They're traditionally the cheap cut of beef. If there is such thing as a cheap cut of beef anymore.
 
Jon - you'll really like it. And, for whatever reason, I've found it really does take about 3 hours per pound. However, if you have a therm, may not be a bad idea just to see. It's usually ready around 200 degrees.

Enjoy!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde:
Jon - you'll really like it. And, for whatever reason, I've found it really does take about 3 hours per pound. However, if you have a therm, may not be a bad idea just to see. It's usually ready around 200 degrees.

Enjoy! </div></BLOCKQUOTE>

I'll probably thow a therm in there when I foil it.
 
Had to change my origonal post. Opened them up and checked them, still tought. Went back in the oven. Been over an hour now, and they're getting tender. I stand corrected, and I believe 3 hours a pound will be perfect.

My thermo must not have been centered in the meat proper.
 
3 hrs / lb worked out great for me last week. I had four 3.5 lb'ers that I did at 230 for 6 hrs, then foiled for a little more than 3 hrs. I put them in a warm oven for another hour or so, then pulled. They were absolutely perfect, not mushy at all. This is the way I'll be doing pulled beef from now on for sure!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kirk Boorman:
3 hrs / lb worked out great for me last week. I had four 3.5 lb'ers that I did at 230 for 6 hrs, then foiled for a little more than 3 hrs. I put them in a warm oven for another hour or so, then pulled. They were absolutely perfect, not mushy at all. This is the way I'll be doing pulled beef from now on for sure! </div></BLOCKQUOTE>

Your right. I edited my post above. Human error involved.
 
Dang, Jon.

If I'd read your post a little earlier, I'd have headed you way for dinner!
icon_razz.gif


Smells good!
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JimT
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
Dang, Jon.

If I'd read your post a little earlier, I'd have headed you way for dinner!
icon_razz.gif


Smells good!
icon_wink.gif


JimT </div></BLOCKQUOTE>

It was. Much nicer for pulled beef over brisket. Plus most of the roasts around here are three pounders. After shrinkage its a nice amount for us to eat for a couple days.
 
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