Smoking a Chuck Roast tomorrow ...

depending on size of the roast that may be long internal temp should be around 125 for the roast

Smoked roast is tasty, but if you let it go 6 hours you'll have shoe leather. 3 hours at 225 should give you an internal temperature of around 125 degrees at which point you can remove the roast and let it stand for 15 minutes before slicing. The temp will move up to about 135 and be perfect.

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everything on the SMF says to smoke them up to temp of 200

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Don't do it. Well done is 170. Shoot for 140.

ok thanks...i undestand their thinking ..it goes against what we know about beef for so long ...

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Cuts that are tough and have a lot of connective tissue like a chuck roast have always been cooked past doneness to tenderness

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I dont know if I would want to chew on a med rare chuck roast.

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I dont know if I would want to chew on a med rare chuck roast.

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Exactly

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Granted chuck usually isn't used for roast beef, but I guarantee you I can roast a cut of chuck to medium rare that'll be damn tasty.

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It will be very tough and chewy. Not even close to being as good when cooked to tenderness, which is in the range of 190 to 200 internal.

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Pretty much any recipe for roast beef - which is essentially what you're doing here - calls for pulling off when internal temperature is 130-140 degrees. Cool, then slice against the grain.

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This is for eye of round roast beef, which is entirely different. Eye of round doesn't have much marbling or connective tissue and will be dry as shoe leather if cooked above 150 degrees.

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Since the OP is thinking about smoking a roast - and not cooking it the traditional way (searing and braising) - why not this way?

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Most people smoke a chuck roast to make pulled beef, which is similar to smoking a pork shoulder for pulled pork. Can't pull beef at 135 degrees, but it will pull easily at 190 degrees and just fall apart.

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Granted chuck usually isn't used for roast beef, but I guarantee you I can roast a cut of chuck to medium rare that'll be damn tasty.

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Gross.

You pretty much can't over cook a chuck roast. No way I'd ever serve one cooked under 6 hours. 3 smoked min. then the rest in the oven foiled. Damn, now I have to go find a good roast to try this bad boy out,

A friend of mine made it. We have started competing in Que'in on the Red and is really getting into it. The smke can be diverted out of the box through the walls to continue cooking without smoke.

How many pounds was the roast? How long did you smoke it and at what temp? What was the internal temp when you pulled it off?

Thanks