Getting ready for the weekend

Posted: Wed Oct 19, 2011 3:14 pm

Hi all,

I need some advise.

I am going to try a chuck roast, 20 lbs, on the WSM this weekend and would like some advise, on cooking time, temp. and rubs.

I assume the cooking temp will be around 225, over lump with some chunks of apple and hickory.

Thank you in advance

BI

Posted: Sun Oct 30, 2011 9:53 pm

We always used the boneless English roast if you get it in the whole ( it comes with a 2 piece boneless chuck roast )
The fat layer is like a pork butt roast self basting
We cooked it for about 7 hours low and slow it cut with a fork just like prime rib you can put bacon on the top and have that help basting Very Happy

Posted: Sun Oct 30, 2011 10:59 pm

You probably have a chuck roll, they're typically about 20 lbs. Do you have it already? (where did you buy it?)
Assuming that's the case, I would cut it in half - you'll save cooking time (big time) and it will leave you with more bark and smoke flavor in the finished beef. With a roast that big, that's important.

I would budget 1.5 hours per pound at 250 degrees, and plan to wrap the beef in wide heavy duty foil for the last 4-5 hours to help it get tender. I find that the finish temperature (for tender, pullable beef) is a bit higher than pork butts - upwards of 205 degrees internal. And don't go easy on the smoke Cool

but that's just personal preference

Good luck

Very Happy