I'm planning to smoke an approximately 4 lbs. chuck roast tomorrow, on my 12" WSM. My plan is to have it ready for supper tomorrow evening. I've never smoked a chuck roast, but I've been seeing some YouTube folks smoking them on pellet grills, and saying it's a reasonable low cost alternative to a full brisket. I'm only feeding 3, so I think the 4 lbs. chuck should be plenty. Can I get this done for supper, if I start it in the morning? Seems like the general approach most folks take is to season and smoke to around 160 degrees, then wrap in foil or butcher paper continuing to cook to 195-205 degrees. Have any of you done this? Will this yield a texture similar to smoked brisket, or is it going to be more similar to pulled pork. I'd prefer to slice vs. shred simply for a more elegant presentation, but if it tastes good, I'm fine with shred too. Let me know if you have advice on times, temps, and seasoning. Thank you.
Seeking advice on smoking a Chuck roast
- Thread starter Justin P
- Start date
EricV.
TVWBB Guru
You should be fine, I have done a couple of them lately.
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More beef!
I picked up this 4# chuck roast yesterday, & smoked it for +7 hours today with cherry wood.
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I did a chuck roast last year about the same size as what you have. I tried to do it completely unwrapped. I got a great bark and smoke ring on it and brought it up to a bit over 190. However, I did not get the type of tenderness I was wanting. There was still good moisture, but not the fall-apart of the muscle strands like a brisket. I think butcher paper should help you get that breakdown. You are probably looking at about 6 hours all told.
Darryl - swazies
TVWBB Diamond Member
I do this often.
It all depends on the final temp.....cooked to 205 it will pull and be tender.
Depends on what your cut looks like, you could cook to any temp but it will possibly not be tender if not cooked to pulling temps.
Mine takes more than 6 hours.
Wrapping helps with time.
I also do a pretty thick piece so it takes along time.
Putting it on at 8am will make sure you are done in time.
If it is done at 3 wrap in paper and wrap in foil and crutch until eating time.
It all depends on the final temp.....cooked to 205 it will pull and be tender.
Depends on what your cut looks like, you could cook to any temp but it will possibly not be tender if not cooked to pulling temps.
Mine takes more than 6 hours.
Wrapping helps with time.
I also do a pretty thick piece so it takes along time.
Putting it on at 8am will make sure you are done in time.
If it is done at 3 wrap in paper and wrap in foil and crutch until eating time.
ChuckO
TVWBB 1-Star Olympian
This is what I'd do with a chuck roast if I had one
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Poor Man's Burnt Ends
I had a 4 lb chuck roast in the freezer, so I thawed it out for some Poor Man's Burnt Ends over the 4th of July weekend. I cut it into strips hoping to for more surface bark, and rubbed it with Eat Barbecue's "The Most Powerful Stuff" Checked in on them after about an hour They ran another...
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Chris in Louisiana
TVWBB All-Star
