Pulled beef timing for Memorial Day

tbk420 · May 2014

Just looking for some input. I'm going to smoke a 10 lb chuck roast. In the past, I've had them go almost 3 hrs/lb at 250.

I'm going to use Clay's method, and want it done by 4pm the next day. I will be foiling at 160, which creates the question: since the foil will hasten the cooking process, I'm wondering when I should put it on the night before.

Normally, I wouldn't worry with a smaller roast and no guests. But I'm hoping to estimate accurately, in order to have happy guests!

Thanks for any ideas!

tbk420 · May 2014

No one?

lousubcap · May 2014

Never have done a 10# chuck-but have done several 3-4# chuck's with a derivative of Clay's recipe (minus the eggstensive finishing efforts) and you can count on least 7-8 hours (with the 3-4 # hunks) to get there if you use his temperature recommendations. Personally I would slice the 10# chuck into 3 pieces and then go from there. FWIW-

eggLaTech · May 2014

+1 on @lousubcap‌ only done 3-4 pounders myself. Used thesmokinwood method for mine http://www.thesmokinwood.com/blog/679-chuck-roast-on-the-big-green-egg Came out great.

tbk420 · May 2014

Thanks folks!

Pulled beef timing for Memorial Day

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