chuck roast on smoker

How long would you cook it?

not trying to be a smart A$$, but, till it's done to your liking. the bigger it is, the longer it takes and the min per pound will increase with thickness. if i cook a 3" thick roast, i rub it, then sear it in a skillet(both sides), then cook on smoker at 250 for 4 or 5 hours. i imagine it would take longer if you don't sear it. i like searing as apposed to a smoke ring, because it seals the juices in better. i'd love to hear how others do it.

The last one I did I put it in the smoker with a rub from ObieCue using Pecan wood for 3 hours, then took it out wrapped it in foil along with beer and Worsterchere sauce and some other spices and put it in the oven cooking at 225 all night. Took it out in the morning, wrapped it in a towel, put it in an ice chest and let it sit for 45 minuites. Took it out and put it in a big foil pan and cut it up and poured the juices out of the foil on top of it. It was awesome even for breakfast.

dang---that sounds good, bet it fell apart----taco filler!

I do these all the time instead of briskets. I smoke them about 4 hrs. open, then wrap in foil, and smoke another 4 hrs. They are great - no waste and more tender and have more flavor than any brisket. I'll never buy another brisket.

Yep. Can't afford brisket.

Sounds good and easy,thanks everyone

sounds like a good idea

I don't bother smoking chuck roasts, too flat. I just do them on the grill like a huge steak, hot coals about 6 minutes a side with the lid down (no matter what you hear don't look!) Slice Guatemalan style, on the bias across the grain, about 1/4" thick slices. Family loves it. It's a very tasty piece of meat and doesn't need a lot of seasoning.