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  • Smoking a chuck roast

    I've been reading about doing pulled beef from a chuck and am going to try it this weekend. I have a 3.5 lb. chuck. I plan on doing it at 225 and foiling with liquid around 165 IT. My question -- roughly how long should I expect this to take? Doing 7-8 lb. butts usually takes around 15 hours on my smoker. I will be serving this for Sunday evening supper and am trying to decide between smoking all night or starting Sunday morning.

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  • #2
    Oh yeah good stuff right there.. put some peppers and onions in the bottom of that foil... or I do at least.....time wise... well you need to plan on about and hour and a quarter/half per pound of meat.... so you are looking at around 4.5 to 5.5 hours for this smoke. No need to do an all nighter for this. Chuck is a bit thinner as well which will help with the cook time!~ Good luck!!
    Brian

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    • #3
      BOB is right on it!
      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

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      • #4
        I just did one that was about 5 lbs and it took about 7+ hrs... Make sure it get to 205 when done so it pulls nice and easy...
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        • #5
          I usually plan for 1.5 hours per lb of meat as well.
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          • #6
            No reason to go 225 with it... go 275–300 even. Beef can take it, and it'll spped up the cook.
            In God I trust- All others pay cash...
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            • #7
              bwerth42,

              Look below in my Signature. They show everything, including times & temps.

              For a single Chucky, click below on "Chucky (Pulled Beef)"

              For a two Chuckies smoke, click below on "Twin Chuckies".

              Hope this helps,

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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              • #8
                start early and use a cooler to keep it warm. I have kept a brisket warm for 5+ hours before, and it came out of the foil steaming. inevitably if something can go wrong it will when the peeps are sitting around the table waiting on ya. I can see it now..."How much longer?" It will be done in 15 more degrees!!
                BBQ Eng.

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                • #9
                  Originally posted by BBQ Engineer View Post
                  start early and use a cooler to keep it warm. I have kept a brisket warm for 5+ hours before, and it came out of the foil steaming. inevitably if something can go wrong it will when the peeps are sitting around the table waiting on ya. I can see it now..."How much longer?" It will be done in 15 more degrees!!
                  Ha! I'm very familiar with that. In fact, my secret to good cooking is making the guests wait until they are so hungry anything tastes good!

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                  • #10
                    Originally posted by bwerth42 View Post
                    Ha! I'm very familiar with that. In fact, my secret to good cooking is making the guests wait until they are so hungry anything tastes good!
                    Heh... Wiley, yet dangerous method...
                    In God I trust- All others pay cash...
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                    • #11
                      At 225 I would plan for longer than 1.5 hours/pound...but thats good for me...More time in the smoke isnt a bad thing...Like Dana said it can be kept warm for hours if it gets done too early... Good luck...
                      Craig
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