Thickness V Weight on chuck roast.

[midwest]

I have 4 chuck roasts I am doing tomorrow. 2 of them are about 3 lbs and 2 of them are 2 pounds. They are about the same thickness, just not as long overall. I am curious how much quicker (if any) the 2 smaller ones would get done. I feel like it would be close to the same since they are as thick as the others but have never done multiples of different sizes like this. Last time I did one I rested it for about 2 hours. My thoughts are if the to small ones get done a lot quicker I will just rest them longer......

 

[MidwestSmoker]

I have 4 chuck roasts I am doing tomorrow. 2 of them are about 3 lbs and 2 of them are 2 pounds. They are about the same thickness, just not as long overall. I am curious how much quicker (if any) the 2 smaller ones would get done. I feel like it would be close to the same since they are as thick as the others but have never done multiples of different sizes like this.

Surface area/volume is always larger for smaller meats, so they will always cook faster.

 

[RustyJake]

Normally I would agree. But recently I did 3 small chucks, all the same thickness and fairly close to the same size.
The smallest one took the longest to get to temperature.
Maybe has something to do with fat content on the cut and the difference between cows. Not sure why, but they all came off at different times. And wasn't rational based on overall size on them

Thu Aug 5 - Chuck/Blade Steak

Meat Church Fajita Rub<br /> Furtado Farms Mesquite pellets <br /> cook at 225°F until fork tender, pull/shred beef for tacos 🌮

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[midwest]

Thanks, Im going to allow for about a 2 hour window to rest them. I can't imagine that roasts of this size would have a 2 hour difference in cook times. So ill just start pulling them off as they reach around 200 or so and into the cooler. I have 2 trip tips that are going on while those are resting.

 

[midwest]

Curios what approximate weight yours were?

 

[RustyJake]

Curios what approximate weight yours were?

I wish I had noted that, or taken a picture of their labels.
I am guessing at 2 lbs. I have two more in the freezer around the same size. I am just not home right now to check.
They took longer than I thought they would to cook. Not sure if my temperature swings were playing into that or not.

 

[midwest]

I did one last week it was around 3 lbs. It took close to 6 hour, similar to yours. I did 225 until it got to 160, then I cranked it up to 255 or so once I wrapped it.

 

[Slimpicker]

I did one last week it was around 3 lbs. It took close to 6 hour, similar to yours. I did 225 until it got to 160, then I cranked it up to 255 or so once I wrapped it.

I've done several, 4 and 4.5 lb, 3 lb... they all took about 7hr. And YES, it's not a harm to let the done one's rest covered till the others are done.

 

[midwest]

I put them all four on at 11:00 am and as of right now (1:20 pm) they are staying pretty close. once has been about 10 degrees behind from the start. They are sitting at 120, 128, 134, and136.

 

[midwest]

Longer they go the more they are evening out. Now they are 141 144 147 147. Working out perfectly. Almost time to wrap. Have 2 trip tips going on, smoked mac n cheese and baked potatoes.....

 

[Slimpicker]

Longer they go the more they are evening out. Now they are 141 144 147 147. Working out perfectly. Almost time to wrap. Have 2 trip tips going on, smoked mac n cheese and baked potatoes.....

Whip that camera out and PICs

 

[midwest]

Sorry

Was busy today and didn't snap any pics. I did 4 chuck roast and as soon as they were done I put on 2 tri tips and an iron skillet of Mac n Cheese. Plus about 10 baked potatoes. Everything turned out great.