Stalled chuck roast - Smoking Meat Forums
Oct 6, 2019 · At this point I'm very concerned. I threw the chuck on several hours ago. I know the smoker was sitting in sunlight for about half the afternoon. The chuck has been stalled, for a lack of a better word, for the past 3 or 4 hours. I was expecting a stall around 170 or 180. Not at 2 hours to go from 144 to 156, and then just sitting there.
Smoked Chuck with a braise finish - Smoking Meat Forums
Dec 8, 2024 · Brase pan ran it for 2 hours (4 hours total smoke time on the chuck) before placing the chuck into the foil pad and covering it. IT on the chuck was in the 145 range when I put it in the pan and covered it with foil. Bump the cooker up to 275° for 2 hours and then took a peak to see what was going on?
Chuck Roast - Smoking Meat Forums
Jan 23, 2024 · When I do chuck roast it's all about the pulled beef. For pulled you cook to around 200-205F / prove tender. Some are more stubborn than others. I run the smoker at 250-275F. I do wrap around the stall at 165ish. Wrap in a pan with 1/2-1 cup beef stock. If your setup allows I love to smoke a pan of beef stock below the chuck roast.
smoked chuck roast - Smoking Meat Forums
Oct 30, 2022 · Smoked chuck roast is the bomb. I prefer shredding so I cook to maybe 205F, depending on how it probes. You want to wrap when the bark looks good and before it starts to look like it's drying out, usually about the same time as the stall (150-165). Some like to wrap with extra liquid, but it's usually not necessary unless you think it's drying out.
Smoked Chuck Roast - Smoking Meat Forums
Jun 18, 2015 · Hey y'all, Found a nearly four pound chuck roast for $10 yesterday, and I just couldn't resist. Let er rip at 250 degrees on some oak wood until she hit 150 IT. Wrapped it up at that point to get nice and tender, as I knew I was going to …
To wrap or not to wrap (Chuck Roast and Pork Butt)
Dec 5, 2017 · Anyhow, I'm trying my MES for the first time, and doing a chuck roast and a pork butt. I'm planning to take both to 205 degrees, but I'm not sure if I should wrap at any point along the way. I don't wrap my brisket and I like the way it turns out, but it seems a lot of people are wrapping the chuck and butt (at least from what I've seen online).
Smoked Chuck Roast: Q-View - Smoking Meat Forums
Dec 30, 2018 · The chuck roast turned out great. It was very tender and had a good flavor. Very pleased with the results. It rested for about 45 minutes after pulling it off. We ended up just slicing it. Planning on using the leftovers tomorrow for tacos or quesadillas. Cook Recap: 2.5 lb choice chuck roast; Killer Hogs AP Seasoning and Meat Church The Gospel Rub
Smoked a Chuck Roast - Smoking Meat Forums
Jun 24, 2023 · Smoked a Chuck Roast last night. It came out pretty good. Had a nice smoke ring and was very tasty. Could have used a bit more salt but I was ok with that. Second one on my new smoker.
Smoked a Chuck Roast on my GMG Davy Crockett
Aug 10, 2014 · I was walking through the meat isle and decided to grab a small chuck roast - around 2.5 lbs. I injected it with salted beef stock and seasoned it with SM Peppered Cow, Montreal Steak Seasoning and a little SM Sweet and Spicy rub. I also put a little extra salt and pepper on for good measure.
Smoked Chuck Roast / Temp Drop or Stall? - Smoking Meat Forums
Nov 27, 2020 · So I am used to brisket and pork both having the normal stall. I am still working on my Arduino controller and decided to just monitor some temps with it during my first smoke of a chuck roast. I was surprised to see it hit about 165 then within 10 minutes drop to …