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Smoking a Chuck roast - pellet smoker

Posted on 4/18/20 at 10:00 am
Posted by Nature Boy
Negatiger
Member since Jan 2008
19251 posts
Posted on 4/18/20 at 10:00 am
Anybody have good luck with these? Experimenting with one today. Planning to go low and slow then wrap later sorta like a brisket. Doing a pork butt as well so it’s not my primary dish (in case it sucks), so I’m just looking for tips from folks that have done it before. TIA
Posted by t00f
Not where you think I am
Member since Jul 2016
102351 posts
Posted on 4/18/20 at 10:32 am to
270, wrapped (pink paper)at IT 165, pulled at 205



Posted by Jax-Tiger
Vero Beach, FL
Member since Jan 2005
28212 posts
Posted on 4/18/20 at 11:35 am to
So kind of like burnt ends?
Posted by t00f
Not where you think I am
Member since Jul 2016
102351 posts
Posted on 4/18/20 at 11:50 am to
quote:

So kind of like burnt ends?


Yep but I chose the just BBQ sauce route and not, brown sugar, seasoning and honey.

Chuck is great and you don't have to deal with a huge brisket.

Tons of social media results with pellet grills and chuck.
Posted by LSUballs
RayVegas LA
Member since Feb 2008
40383 posts
Posted on 4/18/20 at 12:02 pm to
I’ve smoked them all manner of ways. My advice is to don’t expect brisket. You can yield a product that looks the part, and taste ok, but it won’t be as good as an average brisket.
This post was edited on 4/18/20 at 12:57 pm
Posted by Twenty 49
Shreveport
Member since Jun 2014
21521 posts
Posted on 4/18/20 at 12:28 pm to
I've done several. Low and slow until meat hits around 165, then wrap in foil until temp robe goes in like butter. Once done, I usually wrap it in a towel and stash in an ice chest for a couple hours, then pull it like pork butt.
Posted by 504Voodoo
New Orleans
Member since Aug 2012
13856 posts
Posted on 4/18/20 at 12:42 pm to
Amazing ribs - Smoked Chuck recipe

Amazing ribs is my go-to blog for smoking meats
Posted by cave canem
pullarius dominus
Member since Oct 2012
12186 posts
Posted on 4/18/20 at 1:28 pm to
Like others have said wrap at around 165 or it will dry out, I don't wrap brisket ever but do chuck roast.

I do pull mine a little earlier than others suggest and rest a half hour because it slices better but that is just me.
Posted by TheChosenOne
Member since Dec 2005
18900 posts
Posted on 4/18/20 at 1:29 pm to
Interesting. Never seen someone make beef jerky out of a chuck roast. Thx for the tip.
Posted by Tiger Ryno
#WoF
Member since Feb 2007
108717 posts
Posted on 4/18/20 at 1:30 pm to
Looks amazing.
Posted by List Eater
Htown
Member since Apr 2005
23706 posts
Posted on 4/18/20 at 1:30 pm to
Speechless
Posted by t00f
Not where you think I am
Member since Jul 2016
102351 posts
Posted on 4/18/20 at 1:37 pm to
You three are off the Christmas card list.
Posted by Tiger Ryno
#WoF
Member since Feb 2007
108717 posts
Posted on 4/18/20 at 1:44 pm to
Good riddance. I took them off mine too.
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