a little chuck help

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Griff

Master Chef
Joined
Mar 13, 2005
Messages
5,564
Location
Anchorage, Alaska
While doing the week's worth of grocery shopping this morning, I spoke to the butcher and he had a 9.68 pound chuck roast. Now I got the roast, the Wolfe Rub, some mild weather and a holiday tomorrow. I know that BBQ is done when it's done, but how long do you think that chuck will take in a WSM humming along at 230-250*?

Thanks......Griff
 
Griff, figure about 1hour to 1hour 15minutes per lb cooking around 235*. The last ones I did were 8.5lbs and they took around 10hrs. Foil when the internal temp reaches 160-165 and then continue to cook until internal temp is between 205-210*. It's pretty important to let this cut rest, or it will be a bit dry. Get two forks and shred. The texture of a chuck is stringy so after you shred it you may want to minimally chop it. Not too much. Good luck!!
 

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