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Help me rescue my beef chuck

post #1 of 6
Thread Starter 

Well, i shorted the smoke again (last time was pork). I was trying to smoke a chuck roast to pull to shreds and keep to make tacos during the week. Here's a breakdown of what i did:

 

2.5lb chuck roast, nicely marbled.

 

- mustard and rub "marinade" for about 16 hours. it came out of the fridge super loose and i was excited for how tender it would be.

- smoked for first four hours of cook for about 6 hours total at 235 until it got to 160 and put it in a foil pan. Looked great coming out of the smoker.

- brought inside and put in preheated oven at 235 for another 2 hours. Turned off the oven at 192 IT. let sit in the oven for another 30 minutes, IT lowered to about 180.

 

at this point, it was 11pm, the oven was off, family was sleeping so i tried to pull it and it was like pulling apart a rubber band ball. small chunks would come off that tasted great.i decided to slice it since it wouldnt pull and put it into a tupperware with all the pan juices,a little melted butter and some beef broth. its currently in my fridge.

 

I was expecting the cook to take 5-6 hours total, estimating 2 hours per pound. starting it at 3pm was probably mistake number 1 of 100 as i left myself very little wiggle room, but i figured it would be done after dinner and after my kid went to sleep and i'd have enough time to let it rest after the cook and would be like butter when i tried to pull it.

 

Is there any way to rescue this? I currently have it sliced into chunks sitting in the liquid.

 

 

 

post #2 of 6

Looks Good from here!!:drool

 

You said it tastes Great---What's to rescue---You sliced it.

 

Can't you eat it like that.

 

Chuckies can be funny. I take mine usually between 200° and 208°, and many times there is a section that just won't pull easily.

 

I just cut that part up & mix it all together.

 

Bear

post #3 of 6
Sounds like you didn't take it to a high enough IT.

I'd reheat it in the pan you have it in with the juices, covered. This will steam warm it up like pastrami. Should help soften things up. Since its slices is just chop it up instead of trying to pull the slices.
post #4 of 6
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Good from here!!:drool

 

You said it tastes Great---What's to rescue---You sliced it.

 

Can't you eat it like that.

 

Chuckies can be funny. I take mine usually between 200° and 208°, and many times there is a section that just won't pull easily.

 

I just cut that part up & mix it all together.

 

Bear

 

youre probably right, it will taste good, i was just expecting it to be threads of beef like chipotle barbacoa, you know?

 

Do you think i ruined it by putting it in the liquid?

post #5 of 6
Quote:
Originally Posted by markd85 View Post
 

 

youre probably right, it will taste good, i was just expecting it to be threads of beef like chipotle barbacoa, you know?

 

Do you think i ruined it by putting it in the liquid?


No I don't think that hurt anything.

Next time take it up over 200° to even 208°.

It should be a lot better, and that little spot that doesn't pull very easily will only be about 2" in Diameter.

 

Keep at it---You'll be there in no time!!

 

Here's some I did with Step By Steps:

Pulled Beef Chucky              

 
Twin Chuckies        
 
 
 

Bear

post #6 of 6

Yep, what they said, you just didn't cook it long enough.

 

At 205 or probe tender it should pull easily.

 

Al

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