or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Someone tell me to stop! Chuck roast with Qview
New Posts  All Forums:Forum Nav:

Someone tell me to stop! Chuck roast with Qview

post #1 of 13
Thread Starter 
so the brisket was done at 6 this morning, and them the spoon roast finished. So I've got time to kill and a row of pellets in the AMNPS so one more stop to the local meat market. They had some really nice looking Choice Chuck Roast so had them cut me up a mode fat one. Rubbed in SPOG and in it went. Temp set at 225 like the brisket and spoon roast. It's 4 pounds so planning on about 4 hours to get it up to 130 then I'll foil and wrap in towels and into the cooler to complete the trio.
y6y9uvup.jpgubapazur.jpgera6epyz.jpg
post #2 of 13

Yes you have it bad. Hahaha. Me too. You might want to take that chucky all the way to pull. Looks pretty tough to me. Yep I would take it to 165 and double wrap in foil to 205. I find chuck roasts are best that way. Just my 2cents. Or you could try you could try

http://www.smokingmeatforums.com/t/157264/mexican-chuckie-barbacoa-pot-roast I did this last week and it was awesome.

post #3 of 13

Lookin good so far!

post #4 of 13
Thread Starter 
Came out a little tough but good taste. Might slice it thin and put it on breast for Sammies. Any other ideas to make it a little more tender next time?7yhevege.jpgvu9ybe5e.jpg8ebymydy.jpgyqesu2uh.jpg
post #5 of 13

That is one beautiful Chuckie!!!!

post #6 of 13
Thread Starter 
Thanks!
post #7 of 13

Thin to win!

post #8 of 13
Slice thin. Maybe foil too?
post #9 of 13
To answer your question about tender. Slicing it thin will help. I find there are some things you just can't eat medium rare, and for me chuck is one of those. Cook that bad boy like a brisket and pull it from the pit when she is good and tender.
post #10 of 13

Next time you have an extra chuck, you want Pepper Stout Beef.  Google it for a recipe..  Trust me, you want it.

post #11 of 13
Quote:
Originally Posted by Yotzee View Post
 

Next time you have an extra chuck, you want Pepper Stout Beef.  Google it for a recipe..  Trust me, you want it.


Oh yes I concur. I have done that one too and it is good!

post #12 of 13

Rule of thumb with chuckies, 200F to 205F IT.

 

 

Quote:
Originally Posted by Yotzee View Post
 

Next time you have an extra chuck, you want Pepper Stout Beef.  Google it for a recipe..  Trust me, you want it.

 

Man oh man, I think I just found our Easter dinner!   Thanks Yotzee!

post #13 of 13
I may make this next weekend!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Someone tell me to stop! Chuck roast with Qview