Chuck Roast help

bamabbq · January 21

Put on a 3.5# chuck roast about 3 hours ago and the temp is sitting at 154 and has been for around 30 minutes. I am guessing it is in a stall? Trying to make pulled beef sandwichs and need to know what temp to pull it off? I have the egg at 250.

Thanks,

Gary

Budgeezer · January 21

Pull when tender IT of roughly 210

IrishDevl · January 21

+1 @budgeezer

lousubcap · January 22

+2 just because I'm here-and expect to take around 7 hours (total cook time) or so to get there at your current temp.

SPRIGS · January 29

I'm no expert but I have been cutting my chuck roasts into equal size portions - generally just quarter the roast. Increases surface area for the rub and bark formation. I smoke them uncovered, indirect at 250 or so for around 2-3 hours and then foil with some broth. Continue to cook until fork tender. Check thenm after an hour -1.5 hours in the foil to see if they are tender. If they won't pull easily by sticking a fork in them and twisting, cover them back up tight with the foil and cook another 15-20 minutes and check again. They are done when they are done. I don't bother to temp them anymore. Generally takes another 1.5 hours to 2 hours in the foil stage. Sometimes I'll cut up some red onions, red bell peppers and portabella mushrooms and place them over the meat at the foil stage. Good eats.

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Chuck Roast help

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