Chucky first time

[tropics]

Decided to try a small bone less Chuck roast $2.99 won't lose much.

Rubbed salt,pepper,Worcester Sauce

Grill temp averaged 240°F took the meat to 207°F
Had no carry over, when I went to pull it,it was dry inside

I chopped it up to use as a filling
No pics.
Richie

 

[one eyed jack]

I haven't had one dry out, yet. I put them in a pan and cover with foil at 165*. I have pulled all of them that I have smoked so far.

 

[tropics]

I haven't had one dry out, yet. I put them in a pan and cover with foil at 165*. I have pulled all of them that I have smoked so far.

I have no idea why it was so dry,pan never went dry I foiled at 156°F Pulled at 207°F Left it covered on the counter for 2 hours.
I chopped and put it in a bowl with the liquid,will try making something later
Richie

 

[one eyed jack]

It's a mystery. We'll have to wait for someone with more experience to checkk in. I've only smoked 4 or 5 Chucks. They are just so stubborn that I don't have the patience to mess with them often. They make a pork butt seem like a short afternoon smoke.

 

[tropics]

It's a mystery. We'll have to wait for someone with more experience to checkk in. I've only smoked 4 or 5 Chucks. They are just so stubborn that I don't have the patience to mess with them often. They make a pork butt seem like a short afternoon smoke.

Made a believer out of me,Chuck should be ground
Richie

 

[HalfSmoked]

And the jury is out. Wait till the next time Ha

Warren

 

[TNJAKE]

I've smoked quite a few. Have had a couple dry out with no explanation. I've had more that turned out great though. Maybe it has to do with the way some roasts are cut at the store. Maybe fat content? Yours looks good. Give itanother try!

 

[HalfSmoked]

Just an after thought how about brining or injecting the roast?

Warren

 

[TNJAKE]

Just an after thought how about brining or injecting the roast?

Warren

I like to inject them.

 

[motocrash]

Richie, It looks like a lean Chuck to me.
I make them pretty often for pulled beef tacos/burritos.
As said above, they will be dry occasionally. Pull and add liquid to make pulled beef or cube as you did and add to soup/stew/chili.

 

[chopsaw]

Made a believer out of me,Chuck should be ground

LOl. First one I did was a disaster . My fault . WSM .
Second and third ones I did in the MES . Pan and foiled , were good . Took the internal temp to 210 before it was probe tender . Shredded nice
Fourth one , back on the WSM ,, panned and foiled at 160 . Never did probe tender . Temp was up to 215 end to end . Pulled off and rested . Sliced nice , but would not shred .
I think it's the cut of meat as much as anything else .

I've ran cooked chuck thru my grinder and used it to make ravioli , or any kind of stuffed pasta .

 

[zwiller]

Agree, looks lean. I inject to give me an edge and never happened to me but I've seen enough posts that it dry ones happen now and then. That said, once I tried brisket it was over. Never really believed that different cuts could really taste different but do now. More tender too. Chucks get SV'd. Last one I did I cubed up after and made beef and noodles and easily the best ever.

 

[tropics]

And the jury is out. Wait till the next time Ha

Warren

It will be transformed into a filling for tonights dinner. Thanks for the Like I appreciate it
Richie

 

[tropics]

I've smoked quite a few. Have had a couple dry out with no explanation. I've had more that turned out great though. Maybe it has to do with the way some roasts are cut at the store. Maybe fat content? Yours looks good. Give itanother try!

Jake Thank you I was going to blame the wind.First try so now to work some magic.
Richie

 

[tropics]

Richie, It looks like a lean Chuck to me.
I make them pretty often for pulled beef tacos/burritos.
As said above, they will be dry occasionally. Pull and add liquid to make pulled beef or cube as you did and add to soup/stew/chili.

Moto Thank you It was super lean not much fat inside either.
Richie

 

[tropics]

LOl. First one I did was a disaster . My fault . WSM .
Second and third ones I did in the MES . Pan and foiled , were good . Took the internal temp to 210 before it was probe tender . Shredded nice
Fourth one , back on the WSM ,, panned and foiled at 160 . Never did probe tender . Temp was up to 215 end to end . Pulled off and rested . Sliced nice , but would not shred .
I think it's the cut of meat as much as anything else .

I've ran cooked chuck thru my grinder and used it to make ravioli , or any kind of stuffed pasta .

Rich That sounds about right the cut and being lean,didn't work tooth pick went in but not easy.
Richie

 

[tropics]

Agree, looks lean. I inject to give me an edge and never happened to me but I've seen enough posts that it dry ones happen now and then. That said, once I tried brisket it was over. Never really believed that different cuts could really taste different but do now. More tender too. Chucks get SV'd. Last one I did I cubed up after and made beef and noodles and easily the best ever.

Sam Thanks all the info posted today I will learn from Thanks again to all of you
Richie

 

[Bearcarver]

Looks Nice, Richie!!
Like.
I only did about a dozen Chuckies, but none were Dry:
However I did about half of them in the Sous Vide---some @ 132° like Med/Rare Steak, and some @ 165° for pulled Beef. I've seen some in the store that looked pretty lean & I avoided them.

Bear

 

[jcam222]

I’ve done a couple that were amazing pulled and another that was pretty dry. I guess it must just relate to fat or lack thereof?

 

[tropics]

Looks Nice, Richie!!
Like.
I only did about a dozen Chuckies, but none were Dry:
However I did about half of them in the Sous Vide---some @ 132° like Med/Rare Steak, and some @ 165° for pulled Beef. I've seen some in the store that looked pretty lean & I avoided them.

Bear

Brother John this was a first I picked the wrong one for sure I'll learn from this.Thanks for the Like I appreciate it
Richie