Chuck Roast

SlappyD

Im hoping to grill/smoke a 3-5lb chuck roast next weekend. Looking for a temp and time to complete the roast to a savory med/med rare. 

TexanOfTheNorth

Not sure that's the best cut for smoking/grilling. I usually make a slow cooker pot roast with those. Good luck though.

maso

I did a 2.5# yesterday... Rubbed liberally with DP Cow Lick. Smoked at 250 till IT of 155, then put it in a Dutch oven with all the goodies that you would put in a crock pot. Put it back on the egg, uncovered as the fire found some more smoke right then. About an hour later, covered it and waited till meat IT was about 205. Best damn pot roast I've ever had. 

Egghead_Daron

I too do mine in a DO. I generally run it up to around 200 but whenever it starts just pulling apart is when it's good in my book.

Lit

I do these a lot. No need to move to a DO I run them to the stall usually around 165 or until the bark looks good and wrap in butcher paper. Also you can cook at 300 and they still come out fine from what I have experienced. This cut is tough if you want to slice it cook to 190-195 and if you want to pull its gonna be 200 plus internal. The one in the pic was cooked at 300 and it's right below 165 in this pic I wrapped it here.