Chuck roast225 – 250°F190 – 200°F12 – 20 hours Rump roast225 – 250°F145°F for Well Done30 minutes/lb Whole ribeye225 – 250°F135°F for Medium25 minutes/lb Tenderloin225 – 250°F130 – 140°F2 ½ – 3 hours Tri-tip225 – 250°F130 – 140°F2 – 3 hours ...
But ifchuck eyeis called a poor man’s ribeye, a chuck roast could be nicknamed apoor man’s brisket. Because when smoked correctly, it tastes very similar to brisket. It’s also much more affordable to buy one three to six-pound chuck roast versus a whole brisket. Cut from the shoul...