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Smoking a Chuck roast - pellet smoker
Posted on 4/18/20 at 10:00 am
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 on 4/18/20 at 10:32 am to Nature Boy
270, wrapped (pink paper)at IT 165, pulled at 205


Posted on 4/18/20 at 11:50 am to Jax-Tiger
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 on 4/18/20 at 12:02 pm to Nature Boy
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 on 4/18/20 at 12:28 pm to Nature Boy
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 on 4/18/20 at 12:42 pm to Nature Boy
Posted on 4/18/20 at 1:28 pm to Nature Boy
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.
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 on 4/18/20 at 1:29 pm to t00f
Interesting. Never seen someone make beef jerky out of a chuck roast. Thx for the tip.
Posted on 4/18/20 at 1:37 pm to List Eater
You three are off the Christmas card list.
Posted on 4/18/20 at 1:44 pm to t00f
Good riddance. I took them off mine too.
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