smoker ChartsDATASHEET // CT-SM-100
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Mississippi Pot Roast (Chuck, Pepperoncini, Ranch, Butter / Smoked) in the smoker
Specification: 3.5 lb beef chuck roast with pepperoncini, ranch seasoning, and 1 stick butter
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
5–6 hrs
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare mississippi pot roast (chuck, pepperoncini, ranch, butter / smoked) (3.5 lb beef chuck roast with pepperoncini, ranch seasoning, and 1 stick butter).
2
Cook
Cook for 5–6 hrs. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Beef collapses into succulent ribbons under the light press of two dinner forks Confirm internal temperature reaches 203°F (95°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Chuck Roast Guide & Camp Chef Braised Beef Timetables
Pro Tip: Smoke chuck unwrapped at 250°F for 3 hours, then transfer to a foil pan with butter, pepperoncini, and ranch, sealing tightly with foil until 203°F.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
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Baby Back Pork Ribs (2-2-1 Method)
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Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)