Who's Done a Chuck Roast?

SoCalTim

Got a 4.5 Chuckie sitting on my fridge, been doing some research on smoking it. Just a bit confused on time.

I'm seeing 6 or 7 hrs @ 250 degrees, then I saw a  post where it took some 14 hrs @ 225 (unwrapped) .. with finish temp  in the 203 range ..

6 hrs vs 14 hrs is a very wide range, what can i really expect?

Tim 

northGAcock

SoCalTim said:

Got a 4.5 Chuckie sitting on my fridge, been doing some research on smoking it. Just a bit confused on time.

I'm seeing 6 or 7 hrs @ 250 degrees, then I saw a  post where it took some 14 hrs @ 225 (unwrapped) .. with finish temp  in the 203 range ..

6 hrs vs 14 hrs is a very wide range, what can i really expect?

Tim 

I am going with 8-24 beers. Just bustin on you Tim....hope all is well out there on the left coast. Let us know how it turned out.

Photo Egg

My last was smoked for and hour then SV for 48 hours. Was awesome

Hans61

Don’t go by temp go by when it’s done/tender 

SoCalTim

Photo Egg said:

My last was smoked for and hour then SV for 48 hours. Was awesome

That sounds awesome, next chuckie for sure!

Carolina Q

Photo Egg said:

My last was smoked for and hour then SV for 48 hours. Was awesome

Hmm, I haven't tried that. SV for 48 and then seared (delicious!!), but haven't tried the smoke. Good idea!

SoCalTim

Hans61 said:

Don’t go by temp go by when it’s done/tender 

I understand that, I was hoping for a general overall time so I know whether to do an overnite cook or early AM start

SoCalTim

@Photo Egg Hey Darian,  What temp on the SV? 

SmokeyPitt

I usually do pepper stout beef and I plan about 8 hours. About 5 hours with at 250 to get to 165 IT, then 3 hours at 350 in the braise/wrap. That is for pulled beef.  Pepper Stout Beef Recipe.

@YukonRon recently posted this one:
http://eggheadforum.com/discussion/1209129/chuckn-the-minimax/p1

3.4# chuck roast, 225ish, 6.5 hours to get to 196 for slicing. 

dsrguns

Photo Egg said:

My last was smoked for and hour then SV for 48 hours. Was awesome

What temp did you smoke it? SV?

lwrehm

Photo Egg said:

My last was smoked for and hour then SV for 48 hours. Was awesome

What temp did you SV at?

lousubcap

I will endorse the total cook time of 7-8 hours, running at around 250-260*F on the dome. About 5-6 to get into the 160's*F and then another 2 hours or so to punch it home.  Finish-line when it probes like the overworked phrase "buttah" and pulls like a finished pork butt.  Generally in the neighborhood of 210*F.  

nolaegghead

I really prefer them braised.   A good compromise is to smoke 3 or 4 hours then braise with root vegetables.  The gravy you get is delicious.

But you have to try it completely smoked for comparison.

Photo Egg

lwrehm said:

Photo Egg said:

My last was smoked for and hour then SV for 48 hours. Was awesome

What temp did you SV at?

http://eggheadforum.com/discussion/1209160/5-chuck-roast#latest

NPHuskerFL

nolaegghead said:

I really prefer them braised.   A good compromise is to smoke 3 or 4 hours then braise with root vegetables.  The gravy you get is delicious.

But you have to try it completely smoked for comparison.

+1

blasting

Good luck Tim.  I'm not sure I've done a chuckie as you were asking about.  Only braised.

I'm thinking I do it @Photo Egg style next time.  I need to expand my Sous Vide skills beyond chops, steaks, & chicken breasts.  Thanks for directing me to your original thread.

DMW

nolaegghead said:

I really prefer them braised.   A good compromise is to smoke 3 or 4 hours then braise with root vegetables.  The gravy you get is delicious.

But you have to try it completely smoked for comparison.

Wife wants pot roast. I'm gonna do this tomorrow.

Photo Egg

blasting said:

Good luck Tim.  I'm not sure I've done a chuckie as you were asking about.  Only braised.

I'm thinking I do it @Photo Egg style next time.  I need to expand my Sous Vide skills beyond chops, steaks, & chicken breasts.  Thanks for directing me to your original thread.

If you are looking for shredded beef, this is not the way to go. But it was excellent. Cut away as much outer fat as possible. You don't need it.

THEBuckeye

IN a 7 Qt DO. I've done this many times. Fntastic.

blasting

Photo Egg said:

blasting said:

Good luck Tim.  I'm not sure I've done a chuckie as you were asking about.  Only braised.

I'm thinking I do it @Photo Egg style next time.  I need to expand my Sous Vide skills beyond chops, steaks, & chicken breasts.  Thanks for directing me to your original thread.

If you are looking for shredded beef, this is not the way to go. But it was excellent. Cut away as much outer fat as possible. You don't need it.

@Photo Egg

Today was the big day.  After 1 1/2 hours in the smoke and then two days in the hot tub -  Today we ate.  This simple simple chuckie was some of the best beef I've ever eaten.  Phenomenal.  It had the texture of a perfect prime rib.  Thank you for the tip.

Tim - I hope you don't mind me putting this in your thread.

SoCalTim

blasting said:

Photo Egg said:

blasting said:

Good luck Tim.  I'm not sure I've done a chuckie as you were asking about.  Only braised.

I'm thinking I do it @Photo Egg style next time.  I need to expand my Sous Vide skills beyond chops, steaks, & chicken breasts.  Thanks for directing me to your original thread.

If you are looking for shredded beef, this is not the way to go. But it was excellent. Cut away as much outer fat as possible. You don't need it.

@Photo Egg

Today was the big day.  After 1 1/2 hours in the smoke and then two days in the hot tub -  Today we ate.  This simple simple chuckie was some of the best beef I've ever eaten.  Phenomenal.  It had the texture of a perfect prime rib.  Thank you for the tip.

Tim - I hope you don't mind me putting this in your thread.

Hey, I love learning new techniques!!