4 lb. Chuck Roast - Need Advice

[AndyW]

Wifey brought home a 4 lb. boneless check roast and I need some pointers on the best way to cook it. I have it rubbed and wrapped and in the fridge, but since I haven't smoked or grilled one of these before, I wondered what some of your most successful cooks have been like with this cut of beef.

Thanks in advance....

 

[BigAL]

I like take'n it to the pulled beef stage. Much like pulled pork and brisket, take it to about 195-205 or when a temp probe slides in with little resistance. Very tender and juicy that way. That is how we like it anyway.

Don't forget pix!

 

[wittdog]

Treat it like a butt and pull it like BigAl said. It will probably take as long as a butt as well. Make sure it is fork tender you might have to take it past the 195* mark. Good luck

 

[AndyW]

Thanks for the advice.

Cooked it to 200, rested and pulled.

Delish!

 

[bknox]

Perfection. That looks great!

 

[ChuckBBQSmoker]

I wouldn't turn a dish away!

 

[AndyW]

Here's the video.....
[youtube:1uu3k22f]http://www.youtube.com/watch?v=RrSc2q-5Z8A&feature=player_detailpage[/youtube:1uu3k22f]

 

[bknox]

NIce video. I watched the one about your new house as well. Very nice house I bet you are excited to get in there and make it your own. I can tell I am getting old (mature may be a better word) as I am envious of the work room and closets and huge deck .

 

[AndyW]

NIce video. I watched the one about your new house as well. Very nice house I bet you are excited to get in there and make it your own. I can tell I am getting old (mature may be a better word) as I am envious of the work room and closets and huge deck .

Excited is an understatement.... Still thinking about how best to set up the grills/smokers. Hoping the next 2 1/2 weeks goes fast!