Wow that seems fast. I just cooked two chuck roasts about 4 hrs at 230, 3hrs at 250, and 4 hrs at 270. I wrapped at 163 degrees and took them to internal temperature 206. Sprayed with 59/50 water and ACV mix every hr after first 3hrs. Also seasoned them the night before and just before putting in the smoker injected by with beef broth, garlic mix. They turned out amazing but took a long time around 11hrs.
Not seen a 90$ Chuck roast at krogers yet but I have seen briskets run that hi . I think it’s meant as something a family on a budget can do and feed the family vs spending a lot more for a brisket. It may or may not be cheaper by the pound
@@BuckeyeBackyardBBQ Yeah, you can pay $90 for a brisket if you want a huge one. When I buy a brisket, I'll usually just get the point (the best part of the brisket) anywhere between 4-6 pounds and the price per pound is similar, if not cheaper than that of a chuck roast. Anyway, I am intrigued to try smoking a chuck roast and may do that this weekend. I'm thinking it would be great to finish in the crock pot for 1-2 hours until it's pull-apart tender. Sounds perfect for sandwiches or tacos.
I actually like smoked Chuck roast better then brisket. And it will be pull apart tender after you smoke it!! Sooo good thanks for watching. I’ll have some new stuff coming out soon. Just got a new house got to get settled
When you let it rest do you keep in foil? Do you just leave on the counter? I tried it and I let it rest in a cooler for about two hours and it was a little dry...ugh...Still learning...Thanks
I just left in the foil for 20 or 30 min. the first one i ever did was dry as a bone. the next 5 or so have been great changed nothing so maybe it was just not a good cut of meat.
