So I saw so may postings of chuck roast and I had to do one. I smoked at 225 for 4.5 hours. (3.30 lbs) Pulled at 160, and double wrapped. Increased the temp to 250 for 2 hours. Then rested for 1.5 hours. Any thoughts and insights are appreciated. We would rather have medium vs well done. I think the bark set well and the smoke ring was on point. The flavors were great. Seasoned with just SPG.
by Upstairs_Fold_4851
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Did you add anything when you wrapped? Judging by your submission, you cooked to temp. Was it probe tender? What temp did you take it off at?
So I did one of these the other night – smoke it til 160, pull it and put it in a foil pan with some beef stock. Cover with foil and braise until 209 or so. Let rest for at least 20 minutes.
I have done the chuck many times and dried that shit out so many times. Braise it and it’ll be tender enough to turn to pulled beef.