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Old 10-24-2010, 12:18 PM   #1
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chuck roast question

Ive got two small 2lb chuck roasts.... how long to smoke them. 1st chuck cook.
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Old 10-24-2010, 12:36 PM   #2
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Re: chuck roast question

Well I won't be much help! Yesterday I threw a three pounder on the grill indirect at 1:00, put it in a beer bath at 4:30 and it still wasn't pullable at 8:00. Ask Larry, he'll give you some inaccurate advise!
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Old 10-24-2010, 02:22 PM   #3
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Re: chuck roast question

Plan on three hours per lb for pulled beef. Foil at 170 or so. Take it to 200 or so.
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Old 10-24-2010, 03:06 PM   #4
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Re: chuck roast question

Probably gonna be higher than 200. Mine was there yesterday and still wasn't pullable.
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Old 10-24-2010, 05:35 PM   #5
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Re: chuck roast question

It ain't done till it passes the fork twist test.
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Old 10-24-2010, 07:27 PM   #6
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Re: chuck roast question

Quote:
Originally Posted by Cliff H.
It ain't done till it passes the fork twist test.

My wife had the fork so far up my a$$ that it couldn't twist!
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Old 10-24-2010, 10:12 PM   #7
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Re: chuck roast question

postponed the cook till tuesday... report to follow
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Old 10-25-2010, 04:56 AM   #8
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Re: chuck roast question

I like to take the roast to about 165 internal and then wrap in tin foil with about 2oz of apple juice and then cook to about 210-215 internal to get it to pull like a pork butt. I know this is a little high but it does work well for me.



Save all the juice out of the foil to use as the au jus for the meat when you serve it.

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Old 10-25-2010, 07:50 AM   #9
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Re: chuck roast question

Good luck John
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Old 10-29-2010, 06:06 AM   #10
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Re: chuck roast question

John, temps are moot with chuck. Cook it in the smoke in the 245-260 range until it has a nice bark, then foil or put in a braising liquid or liquid with vegetable and cook at 325* until you can twist it like spaghetti. It's not done until you can do that. I've heard that 3hrs per lb 'theory' by alot of people an I've cooked alot of chuck and never had one take 3hrs per lb. That would mean an 8lb roast would take 24hrs.......come on.

Give this RECIPE a shot if you like this sort of thing. It's foolproof and tasty.
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