Edwin Pawlowski wrote:


"Reg" wrote in message

I was thinking about chuck roast. Has anyone done a chuck roast?
If so, how long and/or to what internal temp?

I do them from time to time at 250 F until no more than
135 F internal. I prefer it seared first to give it some
color. It can be very good if it's a quality cut and it's not
overcooked.

I've never done a chuck roast on the smoker, but we have it as pot
roast frequently in the cool weather. We cook it in a Dutch oven for
five hours or so and it gets far higher than 135. Very tender and no
need to slice. You can break it apart with a fork.

I like to do a combo with that. Smoke the chuck roast for several
hours, then bring in and simmer it in a pot with some vinegar, spices,
and beef broth until it's shreddable. Man, good eating for sandwiches
or tacos.

Also, smoked chuck diced up makes great chili meat.



Brian