I’m new to smoking and I’m still working out the kinks. However I’ve gained enough confidence to finally make a post on here. Smoked a 3.5 pound chuck roast between 250-270 degrees with pecan wood for just over 3 hours. Hit 160 internal temp with what I think was a good bark, wrapped in foil and then finished in the oven at 250 for another 2 hours until probe tender. Here are the results, German Shepard for scale. I’m open to critiques and suggestions as the subreddit has been extremely helpful to me.
by Enough_Significance4
7 Comments
Gotta start somewhere. Looks like a solid dinner to me. My main critique would be the bark. With a short cook like this it can be tough to get a nice thick bark set. Maybe try a bit more cracked black pepper on the rub and then finish at a higher temp?
I wouldn’t even call chuck roast poor mans brisket these days with how expensive it is. Also, chuck roast is my top 5 favorites to make on my smoker. I love to wrap it in butchers paper & beef tallow
Made a 3.5lb last night and forgot to take a picture. Was the best thing I’ve ever smoked. 225 for about 7 hours, wrapped at 160 with butter, smoked at 225 for another 3 hours, rested in oven at 170 for a few hours.
Good looking dog!
Dog says “Don’t even talk to me”
I took a double take when I read, “German Shepherd for scale”. I first read it as “…for sale”.
Anyways, it looks really good. Yes, definitely not “poor man’s” anymore. More per pound, but as a whole, obviously cheaper than a brisket, so still makes it more affordable (especially 2-pack deals from Costco).
I did one yesterday. I left uncovered on a wire rack overnight the night before, dry brined w/ Kosher salt. Yesterday morning I applied a brisket rub and a little bit of an all-purpose rub. Smoked at 225F for 5 hours (~165 IT). Preheated inside oven to 300F. Wrapped the chuck in butcher paper with beef tallow on top & bottom. Place the chuck into a foil pan and continued another couple of hours. I took mine to 208 deg IT before it felt probe tender. Let it rest down to 170 while my oven cooled down to the ‘warm’ setting. Put back in with foil over the top of the pan and did a hot hold until dinner time. My oven doesn’t hold that low at 150 (it hangs at 170-180) so I had to turn it off for a bit and then turn back on again to keep it between 150 & 175. Sliced it up. It was an amazing roast with really good bark.
Nice doggo ! 👍😁