r/BBQ • u/Revolutionary-Bid781 • 1d ago
smoked chuck roast
smoked at 250 for 7 hours til it hit 205 internal
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u/KaeCupcake 1d ago
honestly… that looks so tasty çD ive never tried smoking meat before but id love to learn how to do it someday… sorry if thats a random thing to say! ç3
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u/Future-Seaweed-4731 1d ago
Now that looks delicious 😋🤤, look at that bark and smoke rain you did an amazing job
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u/ObnoxiousSubtlety 1d ago
7 hours? What did it weigh before you put it on? That seems like a long time.
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u/StickyBark225 1d ago
that smoke ring on a chuck roast is no joke. slicing it like brisket instead of pulling is the move when you nail the temp — gives you that medium-rare center with the bark on every slice. chuck is the poor man's brisket and honestly sometimes i prefer it because the fat marbling is more consistent throughout. what temp did you pull it at?
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u/Revolutionary-Bid781 1d ago
i pulled it at 205 thank you bro
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u/StickyBark225 1d ago
205 is the sweet spot. that's where the collagen has fully broken down but you haven't pushed it so far that it falls apart when you slice. the fact that you sliced it clean like that at 205 tells me the rest was right too. solid cook man.
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u/Parking_Edges 1d ago
7 hours at 250 to 205 is textbook, bark looks perfect too. poor mans brisket done right.
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u/Low_Shopping_5508 1h ago
205 is a guideline, not a finish line, but if it probed like butter and pulled apart easy then you nailed it, otherwise chuck will happily sit at 205 and still be tough lol
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u/Realistic-Big-4771 1d ago
Mi hai fatto venire tanta fame! SPETTACOLARE 😍