Chuck Roast… first attempt

[noboundaries]

A dry, tough chuckie is an underdone chuckie. If you smoke to temp alone: guaranteed failure. Ya gotta poke that sucker to see it it's tender, and like above, don't be shocked if it takes twice as long as expected and climbs into a temp that'll boil water.

Chuck roasts are the most flavorful, ornery hunks of meat on the planet. BTW, they are practically impossible to overcook, because an overcooked chuckie makes GREAT shredded beef.

The wise words of an elderly Texas church lady put me on the path to tender juicy chuck roasts. "Deary, ya just gotta cook the snot out of it."

 

[noboundaries]

I was planning on using the dripping and some beef stock. what other option are there for the foiling liquid?

thanks in advance

LOTS of options, but stick with HOT beef stock. Nail that, then there's all kinds of things you can do with veggies, salsa, seasonings, sauces, fruit, fruit juices, etc.