I bought a 26 pound chuck roll yesterday for a cook on Sunday. I cut the roll in half to make two 13 pound rolls, I'm saving the one for another cook. But, I don't want to be tending it all day and night so I plan cutting it once more to make two 6.5 pounders. Will this work so that I only have to smoke for about 7 hous, or am I dreaming? BTW this is my first chuck roll so plz let me know what you would do.
smoking 13 pounds of chuck roll in 7 hours
- Thread starter S. Shahan
- Start date
Jerry N.
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S. Shahan:
Will this work so that I only have to smoke for about 7 hous, or am I dreaming? </div></BLOCKQUOTE>
You're dreaming.
A 6.5 pound piece of chuck is going to take a long time to cook. I chuck roast which weighs about 3 pounds takes about 9 hours. I don't think your chuck is going to take 3 hours per pound (which would be 19.5 hours), but I don't think you're going to get away with anything under 12 hours if you cook around 250º. It will speed things up and keep the meat from drying out if you foil. I foil a chuck roast around 2/3's into the cook. I'd foil your's around 8-9 hours into the cook.
Will this work so that I only have to smoke for about 7 hous, or am I dreaming? </div></BLOCKQUOTE>
You're dreaming.
A 6.5 pound piece of chuck is going to take a long time to cook. I chuck roast which weighs about 3 pounds takes about 9 hours. I don't think your chuck is going to take 3 hours per pound (which would be 19.5 hours), but I don't think you're going to get away with anything under 12 hours if you cook around 250º. It will speed things up and keep the meat from drying out if you foil. I foil a chuck roast around 2/3's into the cook. I'd foil your's around 8-9 hours into the cook.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Griff:
I've done various chucks from six to ten pounds and found the times variable but always at least twelve hours. The good news is I don't think there is anything better than pulled chuck. It's a great beefy flavor. </div></BLOCKQUOTE>
I agree!
A chuck will cook similar to a butt in times. I foil chucks around 165* and leave them alone until they hit at least 195*, then stick a fork in them and twist. If the meat has any resistance I wrap back up and continue for another hour and repeat the process until you can easily twist a fork in the meat. Then I like to let rest for several hours to let the juices redistribute before shredding.
I've done various chucks from six to ten pounds and found the times variable but always at least twelve hours. The good news is I don't think there is anything better than pulled chuck. It's a great beefy flavor. </div></BLOCKQUOTE>
I agree!
A chuck will cook similar to a butt in times. I foil chucks around 165* and leave them alone until they hit at least 195*, then stick a fork in them and twist. If the meat has any resistance I wrap back up and continue for another hour and repeat the process until you can easily twist a fork in the meat. Then I like to let rest for several hours to let the juices redistribute before shredding.
Gary Michael
TVWBB Pro
you can do a hot and fast method like a butt at 325 or so and do an hour a lb. I have never done a hot and fast on a chuck but..may just have to