Chuck Roast | Smoking Meat Forums - The Best Smoking Meat …
网页Northeast Ohio. Jan 23, 2024. #4. When I do chuck roast it's all about the pulled beef. For pulled you cook to around 200-205F / prove tender. Some are more stubborn than others. I run the smoker at 250-275F. I do wrap around the stall at …
Stalled chuck roast | Smoking Meat Forums - The Best Smoking …
网页2019年10月6日 · I threw the chuck on several hours ago. I know the smoker was sitting in sunlight for about half the afternoon. The chuck has been stalled, for a lack of a better word, for the past 3 or 4 hours. I was expecting a stall around 170 or 180. Not at 2 hours to go from 144 to 156, and then just sitting there.
smoked chuck roast | Smoking Meat Forums - The Best Smoking …
网页Tuscaloosa, Alabama. Oct 30, 2022. #1. Good morning! im planning on doing a chuck roast soon. Im sure im over thinking it but wanted yalls input because ive never been let down when ive asked questions here. Prep seems pretty simple, mustard binder, then rub. smoke at 225-250 until what internal temp before wrapping.
Smoked Chuck Roast | Smoking Meat Forums - The Best Smoking …
网页13. Dallas, TX. Jun 18, 2015. #1. Hey y'all, Found a nearly four pound chuck roast for $10 yesterday, and I just couldn't resist. Let er rip at 250 degrees on some oak wood until she hit 150 IT. Wrapped it up at that point to get nice and tender, as I knew I was going to shred it. Pulled it off the cooker at 190 and let it nap for an hour.
2 lb chuck roast | Smoking Meat Forums - The Best Smoking Meat …
网页1,279. Allentown, PA. Mar 24, 2020. #2. Welcome! Chuck roasts are one of my favorite things to smoke. Usually this takes anywhere from 5-6 hours for me between 235-255. I season with whatever I have on hand and smoke until it hits the stall (~160ish F maybe).
To wrap or not to wrap (Chuck Roast and Pork Butt) | Smoking …
网页2017年12月5日 · Anyhow, I'm trying my MES for the first time, and doing a chuck roast and a pork butt. I'm planning to take both to 205 degrees, but I'm not sure if I should wrap at any point along the way. I don't wrap my brisket and I like the way it turns out, but it seems a lot of people are wrapping the chuck and butt (at least from what I've seen online).
Chuck Roast Dry Brine - Smoking Meat Forums
网页Sandusky, OH. Sep 12, 2020. #2. I have dry brined a lot. Works pretty good. Anything large like a chuck needs a few days to a week to really do it's job. Ultimately, I moved to injecting, It works it's magic much faster and more uniform.
Chuck Roast | Smoking Meat Forums - The Best Smoking Meat …
网页2022年6月24日 · I plan on smoking a Chuck roast this weekend. I've read some posts and have learned quite a bit so far. I plan on taking it up to 175-180 IT before wrapping. I've read that some wrap in butcher paper and some wrap in foil. I was planning on putting it in an aluminum pan with about 1/2 cup of beef stock and then foiling the top of the pan.
Chuck roast | Smoking Meat Forums - The Best Smoking Meat …
网页47. Sep 12, 2022. #1. So now I'm inspired to try the grill smoked Chuck roast. Dry rub of choice is peppersteak and mushroom. Resting peacefully in the fridge. More to come with pictures,from final temp and finished look inside the roast.
Smoking a Chuck? | Smoking Meat Forums - The Best Smoking …
网页May 15, 2018. #7. I did a couple 4 pounders a couple months ago. Turned out wonderful. I injected with beef broth and put a nice coating of SPOG on it. Smoked at 225-250 whole time. Foiled at the stall with some Worcestershire, beef broth, and melted irish butter. Moist with great flavor. Made pulled chucky sliders with smoked cheddar and a ...