Beef Chuck Roast Temperature Chart & Cook Time Calculator
Poor man’s brisket, and genuinely close. Same collagen, same stall, a third of the price and half the cook time.
Cook time by weight
| Weight | Cook time at 225 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 2.5 lb | 6h 48m | 202 °F | 1h | Timeline → |
| 3 lb | 7h 35m | 202 °F | 1h | Timeline → |
| 4 lb | 9h | 202 °F | 1h | Timeline → |
| 5 lb | 10h 18m | 202 °F | 1h | Timeline → |
| 6 lb | 11h 29m | 202 °F | 1h | Timeline → |
⚠️ Plan for the stall
Every chuck roast cook hits a wall between 150 °F and 170 °F where the temperature simply stops rising, often for hours. Each size guide above gives you the predicted onset and the wrap point for that exact weight.
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
on Amazon
Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should chuck roast be?
205 °F / 96 °C final. Pull it earlier — around 202 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
225 °F / 110 °C for smoker (low & slow).
How long should chuck roast rest?
1 hour for a typical chuck roast. Hold it above 140 °F wrapped in a dry cooler — long rests genuinely improve the texture.