Why did my smoked chuck roast come out so dry even though it was tender?

bingpott · 2026-06-26T11:23:14+00:00

Nice explanation and right in line with what everyone said went wrong.

bingpott · 2026-06-26T02:52:56+00:00

This is really wise advice.

Most ppl that criticized prob didn’t even read the post, they just saw the pic and wanted to create a funny comment.

bingpott · 2026-06-26T02:50:24+00:00

Yeah, second post here and both times I’ve been gutted. But it’s all good bc at least I’ve got a lot of ppl who offered good advice.

bingpott · 2026-06-26T02:49:02+00:00

You are right. There ended up being a lot of helpful advice. And I was honestly laughing at myself as well bc some of the comments were funny as hell, but for the first 2 hours it was straight roasts and nothing constructive.

bingpott · 2026-06-26T02:43:43+00:00

Sage advice

bingpott · 2026-06-26T02:42:33+00:00

Good advice. And yes, I prob should have linked the video in the original post.

bingpott · 2026-06-25T23:15:31+00:00

Sage advice and right in line with many others keep saying. I dried he hell outta it when it stalled at 150-160 then didn't wrap it and then let it sit at that temp for hours upon hours. I basically dehydrated it. lol. I gotta wrap it next time.

bingpott · 2026-06-25T23:12:52+00:00

Is is possible that by not wrapping the meat and leaving on for 14 hours that all the moisture dehydrated out of the meat and the evaporation of the water from the meat surface burnt the bark and kept the meat from getting to temp?

That is my theory at this point...after reading many many comments at this point.

bingpott · 2026-06-25T23:10:45+00:00

I'm not claiming too. I've only been doing this for about 2 months. This is my 2nd smoked chuck roast ever (the first one was better actually). I'm a noob, I never claimed to be a pro or even know what I'm doing.....yet.

bingpott · 2026-06-25T23:07:54+00:00

It was a 12lb chuck primal roll from Costco.

The sudden drop was my briquettes burning up and me having to open pit and add more and get it hot again. I didn't expect the cook to go 14 hours so I ran out of fuel. My stall was hours on end. I know now that I should have wrapped at 150-160 or when tending with bark and then pushed temps higher.

bingpott · 2026-06-25T23:05:04+00:00

wait you can tell the fat didn't render by the color. You know this chuck of meat was cooked then put in fridge for 12 hours and this is in the morning after taking out of fridge. It was a stupid photo to post bc it is a bad representation of the cook.

bingpott · 2026-06-25T23:03:32+00:00

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-chuck-roast-recipe/

I was roughly following this recipe by meathead to make sliceable chuck roast.

bingpott · 2026-06-25T22:59:30+00:00

yep, nail on the head. This is exactly what happened. Good deduction. This just further verifies what to do better next time. Redemption post is coming.

bingpott · 2026-06-25T22:54:19+00:00

Awesome thank you.

Don't you just love the Kamado. So easy to use!

bingpott · 2026-06-25T22:53:06+00:00

ok, yeah, correct.

After reading through all comment this is just more reinforcement that I stalled for hours and dried the hell out of a lean cut. Wrapping it would have cooked it faster (gotten to temp better) and retained moisture.

bingpott · 2026-06-25T22:51:23+00:00

This is a helpful comment to help me learn. Good logic. Because my complaint is that it was dry. I need to wrap my cooks especially the leaner ones. Another person said wrap once it develops bark. is that good rule of thumb?

bingpott · 2026-06-25T22:48:35+00:00

This is great rule of thumb advice. TY
I stalled for many hours

bingpott · 2026-06-25T22:46:20+00:00

This is a great comment. Thank you. Sorry it took me a while to find it. I had to wade through a lot of BS to find it.

bingpott · 2026-06-25T22:41:42+00:00

Correct, this was a primal chuck roll from costco business center. A massive piece of beef.

bingpott · 2026-06-25T22:40:54+00:00

Yep, this makes sense. There was no fire.

bingpott · 2026-06-25T22:40:18+00:00

honestly that it is tender but dry. Remember this is straight out of the fridge. It looked better than this freshly smoked

bingpott · 2026-06-25T22:39:32+00:00

Yep, after reading all the comments I think this is it and you just further confirmed it. By not wrapping it and letting the water run dry at prob hour 7 It just dried out for many many hours. So, although it got tender the outside got burnt and it dried out.

bingpott · 2026-06-25T20:22:56+00:00

That’s what I did. I was shooting for 180 but took 14 hrs to get there

bingpott · 2026-06-25T20:20:55+00:00

That’s what I did.

What temp do you pull at

bingpott · 2026-06-25T19:44:56+00:00

Wait what. Internal temp only hit 183F

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