beef chuck cross rib roast boneless?

[sparky]

ok, i bought this tied up beef chuck rib roast boneless. it was on sale. never cooked anything like this before. cook it like a butt or brisket? smoke for 2 hours > then 225 - 240° > foil at 160° w/ juice or kids beer > let go until 195° or so? you shread this or slice it? thanks for the help.

 

[RickB]

ok, i bought this tied up beef chuck rib roast boneless. it was on sale. never cooked anything like this before. cook it like a butt or brisket. smoke for 2 hours > then 225 - 240° > foil at 160° w/ juice or kids beer > let go until 195° or so? you shread this or slice it? thanks for the help.

Cooked one just like you said and at 195 you will need pull it. It will fall apart if you try to slice. Keep it moist, you would think a chuck wouldnt dry out but it will. Good luck

 

[TentHunter]

Being a chuck roast, it should make for some yummy pulled beef the way you plan to cook it.

Try adding with a bunch of sliced onions when you foil. They add a great flavor and are so good with the beef.

 

[SmokinSaluki]

I did a small chuck roast the other day. I was lazy and didn't clean the burn pot before I started and I got lucky in the end. I foiled it at about 165 with beer. I "defoiled" it at about 180 and added more spices hoping to get a decent crust. At 185, the temp stayed constant for a while and I thought it hit a stall. After a while, it started to drop.
The remaining beer I consumed might have affected my judgement, but it took a while to figure out I had a problem I thought I ran out of pellets but it was still feeding just fine. I realized the burn pot must have been too full of ash after my laziness and pulled the roast at 178 after it maxed out at 185.
It still pulled fine and I mixed half a BP cheating onion with it to give a little spicy kick. It made fine sammiches!