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Another chuck roast question

post #1 of 12
Thread Starter 
I haven't taken the time to search so forgive me if this question has already been posed...

I want it medium. To what temperature should I cook it? It seems to me 200 would be a little more well than I like it.

post #2 of 12
You don't want a medium chuckie, to much fat and will be pretty tough at med.
Chuckie's are for pullin, run up to about 200* and start probing, when the probe slide's in easy, wrap and cooler...wink.gif
post #3 of 12
About 160 is medium. But I like mine no more than about 150-155. Let it rest in foil and a towel until managable (temperature wise) then transport the unfoiled chuck to a zip top bag. Leave in the fridge overnight and slice thin the next day. Amazing sammies!
post #4 of 12
Thread Starter 
Just to clarify, wrap in aluminum foil and towel to be put in a cooler; is that what you mean by wrap?

No "wrapped in aluminum foil" cooking time, right?
post #5 of 12
Yep, you got it!PDT_Armataz_01_18.gif
post #6 of 12
there are something like 7 different types of chucks. I have had some pull very easy at 200 intenal. One didn't pull and on one, half of it pulled and the other half didn't. It was still mighty good sliced. Look for a good fat content and it should pull well.
post #7 of 12
Thread Starter 
Thanks Flash. I have the roast on the smoker right now. It has been on now for 3 hours and 54 mins. I am getting ready to drop it in a pan of Au Jus sauce and put it back on until it reaches 200º. Then I will take it out wrap in aluminum foil and cooler it for a little while.

Thanks for the input.
post #8 of 12
With mine, I wrapped it around 160º internal, then took it off smoker at 200º

This way it kinda steamed in its own juices. Be interesting to know how the dunk in au jus worked out for you?
post #9 of 12
I'm with Josh on this one. 155 internal temp, wrap & let it rest. Slice and lick your lips. I've never really ever pulled mine (chuckle).eek.gif
post #10 of 12
I did a chuck roast last weekend and injected it with Italian dressing and wrapped it for 12 hours in Saran wrap. 4 hours in the smoke then in aluminum pan with Au jus until internal temp was 160. One of the best pieces of meat I've ever tasted. Sliced up nice and easy too.
post #11 of 12
Thread Starter 
Sorry for the lack of q-view but I finally did finish the chuck roast. The father-in-law came by and tried it out with me. Unfortunately, I was not able to let it get completely up to the 200º mark due to time constraints. I pulled it at 196º and had to slice it immediately (didn't give it time to rest).

The flavor of the meat was very good. The overall texture of the meat was a little tough for my liking but I think that may be due, in part, to the troubles I had regulating the chamber temperatures. I fought it the entire smoke.
post #12 of 12
AWWW DAMN! I am jealous...that is a great looking roast. I will copy that and hope you are proud...thanks for the pics and info...
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