Some Chuck Roast Advice Please

[Pat Smith]

Ok -- the plan was to have hamburgers tonight but the "3.5 lb chuck" in foil in the freezer turned out to be a 3.5' chuck roast, not 3.5's of ground chuck. So, change of plans. Grilled chicken breasts tonight, smoked chuck tomorrow.

So, if I go low and slow, foil at 165, cook til fork tender, am I looking at the 1.5 - 2 hour per pound range that I expect with my butts, or does the chuck cook faster? Slower?

Any thoughts, suggestions and prayers will be gratefully accepted!

Thanks!

Pat

 

[Dan Quinlan]

I haven't done a chuck roast yet, but I've got a recipe for a 4lb chuck roast from Dr. BBQ (Ray Lampe). It's in his 2005 "Big-Time Barbecue Cookbook." Basically, rub it, smoke it for 1 hour @ 275*, flip it, smoke it for 30 minutes, move it to a foil pan, cover it with veggies (carrots, potatoes, onion, garlic) and 2 cups beef broth mixed w/ 1 tbsp cornstarch. Cover the pan tightly w/ foil and throw it back in for 2 - 3 hours (@ 350 if you can get the temp up).

It sounds good to me. Maybe I need to buy a chuck roast tomorrow.

 

[Paul R]

Here yuo go

http://tvwbb.infopop.cc/eve/fo...180033624#7180033624

Paul

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
So, if I go low and slow, foil at 165, cook til fork tender, am I looking at the 1.5 - 2 hour per pound range that I expect with my butts, or does the chuck cook faster? Slower?
Thanks!
Pat </div></BLOCKQUOTE>
Faster. 1.25 hours per lb as an estimate for pulled beef has been my experience