TurboDog
Knows what a fatty is.
- Joined
- May 26, 2011
- Location
- Kentwood LA
I'm about to do my first chuck roast on the UDS. I got a two pack of Angus chucks from Sams , the whole pack weighs 8.5 pounds , but one of the roasts looks a little bigger than the other. I'd say one is 4 pounds and one 4 and a half. I'm going to freeze one for later use , I'll be cooking the bigger of the two today. I have read through quite a few of the chuck threads here and have somewhat of a game plan based on the info.
My plan is to get the drum up to about 250, rub the chuck roast with Plowboys Bovine Bold , put the chuck roast directly on the drum at this temp and let it take on smoke for a couple hours , or until internal temp is around 160-165. At that point I intend to put it in a foil pan with a little beef broth and maybe a little additional rub , seal it up tight with foil to keep the moisture in , and let it finish like that until it's done , which from what I gather is around 205 degrees but more by feel than anything.
Here are my questions before I get started.....
1. Is my plan ok , or am I screwing up somewhere?
2. Is that rub a good choice for chuck? Ive never used it before and would have no objection to using only salt and pepper if it will work better.
3. Timing , I'm about to head outside and get the drum ready right now and it will probably be ready for meat around Noon. I would like to have dinner at around 6 P.M. Considering a 4.5 pound roast starting at Noon , 2 hours at 250 degrees , going into foil and liquid at 2 P.M. , should I raise the pit temp to have it done in time? to say 350 or so?
4. How well does chuck take on smoke? Should I go heavy like i would for a Butt , or lighter like for poultry or somewhere between?
My plan is to get the drum up to about 250, rub the chuck roast with Plowboys Bovine Bold , put the chuck roast directly on the drum at this temp and let it take on smoke for a couple hours , or until internal temp is around 160-165. At that point I intend to put it in a foil pan with a little beef broth and maybe a little additional rub , seal it up tight with foil to keep the moisture in , and let it finish like that until it's done , which from what I gather is around 205 degrees but more by feel than anything.
Here are my questions before I get started.....
1. Is my plan ok , or am I screwing up somewhere?
2. Is that rub a good choice for chuck? Ive never used it before and would have no objection to using only salt and pepper if it will work better.
3. Timing , I'm about to head outside and get the drum ready right now and it will probably be ready for meat around Noon. I would like to have dinner at around 6 P.M. Considering a 4.5 pound roast starting at Noon , 2 hours at 250 degrees , going into foil and liquid at 2 P.M. , should I raise the pit temp to have it done in time? to say 350 or so?
4. How well does chuck take on smoke? Should I go heavy like i would for a Butt , or lighter like for poultry or somewhere between?