At a glance
Meat Cut:
Chuck Roast
Seasoning Type:
Smoked Course Black Pepper & Kosher Salt
Total Smoke Time:
11 hours
Weight:
2.85 lbs.
Smoke Temperature:
225F
Per Pound Smoke Time:
3.86 hours per pound
In Summary
The time this smoke took blew my mind. I read some other articles that said about 4 hours or so, definitely not. The root cause could be my lower smoking temperature, but definitely longer than 4 hours.
So I started the same as other smokes, got the pit boss upright pre-heated, trimmed up the chuck roast. Patted the meat dry, and liberally sprinkled kosher salt (I didn't realize I was out of my course sea salt) and my Southside BBQ smoked course black pepper.
Put chuck on about noon and waited. I hit 160 about 4:46 pm, so I wrapped it. Then it dropped temperature and stalled until 6:34 pm when the temperature finally got back to 160, and waited a lot more.
I will update as it finishes... Eventually...
The temp hit 193 at 10:25 and I pulled the paper off and placed it back into the smoker to crispy up the bark a bit.
Then we wait for the last 7 degrees to come...
Pulled it off 30 minutes later at 10:55, the temperature probe had said it dropped to 187. The bark is petty good on the edges, but I will let it rest and fridge it for the night.
This was supposed to be dinner five hours ago, but now it has to wait for tomorrow.
Turned out a little dry and way to tender. Got to try something new next time.