Smoked Chuck Roast Question

[dflaher]

Hi - I've searched here and on YT for the best way t]o smoke a chuck roast. I have a 4 pound roast that I would like to smoke like a brisket. I'll season it with SPG and probably a little onion powder.

My main question is: to what internal temperature should IO cook te roast? I believe it depends on whether I want it shreddable or sliced, and I would like to slice it for serving and later sandwiches.

Some recipes say cook to 165 and others say up to 195-205 like a brisket. Any recommendations? If you have any other tips like wrapping or not I'll take those also .

 

[BPL]

For what it's worth, brisket can be sliced when cooked to 165*F, wrapped then brought up to ~200*F. The meat temperature will begin the stall around 180* to 190*. That's when the steam/juices in the meat start to tenderize during the cook. IMHO, if wanting the meat a little firmer, keep wrapped to about 185*F. If wanting to fully tenderize for shredding, keep wrapped to about 210*F. (Remember, water boils at 212*F at sea level, and about 205*F ish at 5,280ft. Take a guess where I live... ) If going to slice for sandwiches, I suggest cooking the chuck roast like a brisket, chilling in the fridge overnight, then slice the next morning when cold.

 

[RayClem]

The final temp depends a lot on the quality of the roast. If there is a lot of connective tissue, you need to get the temp above 165F. Collagen starts to break down into gelatin at 160F, but higher temps are needed to insure all the collagen is converted. That is why it is typical to cook brisket and other tough cuts to 200F+. Sealing the roast in foil or butcher paper traps steam that helps in this process.

Examine your roast and determine if you can finish it off at 165F for slicing or go for higher temps.

 

[dflaher]

I smoked the chuck roast yesterday and it came out delicious. Rubbed with SPG + onion powder, smoked at 220F until internal temp hit about 145F then increased the temp to 250F. At about 165F it looked like it was ready to wrap, so I wrapped until it about 190-195F. At this temperature the probe went in easily but not so easy that he meat would shred, if that makes sense. I wanted to be able to slice it for serving.

I unwrapped the roast and left it on the Traeger at 170 for an hour to let it rest and set the bark.