So I tried my hand at some chuckies yesterday and, to say the least, it didn't go well. I suppose I should start off by saying that I've never been a fan of pot roast. Never have, never will. Every one I've ever had was terrible, maybe it's just me or maybe I've just never had the right person making it. I don't know. Regardless, I like shredded beef BBQ so I wanted to try it. I had two (1 - 2.5lb & 1 - 1.8lb) chuck roasts, seasoned with some steak rub, that looked pretty decent as far as fat content goes. No trimming needed, they weren't loose & were fresh from the butcher. I had them on ~225 w/ some applewood for just about 4.5hrs & both were at 190-200 internally. So I pulled them off, covered & let them rest for about 30-45 mins. To my dismay, when I tried to pull them, they were just like I remembered pot roast: tough, dry, fatty w/ lots of grizzle. WTF? Do I have serious issues with pot roast or do I just need practice? Please let me know if/where I went wrong guys.....
Oh Misc info:
Cooker: Brinkman vertical
Temp: ~225
Wood: Apple & charcoal
Time:~4.5hrs (that's when internal hit spec)
Water pan?: always steaming
Oh Misc info:
Cooker: Brinkman vertical
Temp: ~225
Wood: Apple & charcoal
Time:~4.5hrs (that's when internal hit spec)
Water pan?: always steaming