First Chuck Roast

[louisvillesmoke]

Got a 3.1 lb chuck coated with Worcesteshire S&P rub. Put it on at 6:00 am. Trying to keep temp between 230 and 270 on my charcoal vertical. Idea is to cook to 200ish for pulling. Although I'm open to slicing as well.

For those that like to do chuck roasts, would the lower temp for slicing make it less tender and juicy? Since it's my first one, I don't plan to wrap at all,but I will spray with some low sodium beef broth. I did that with beef ribs and they turned out great. I know the chuck is a much different cut though.

Just out of the package

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• louisvillesmoke
• Sep 16, 2017

Two hours in

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• louisvillesmoke
• Sep 16, 2017

IT is 134

 

[louisvillesmoke]

150 IT at 3.5 hours. Man this is going to take longer than I thought.

 

[hardcookin]

If your pulling it, do it to probe tender.

 

[gmc2003]

150 IT at 3.5 hours. Man this is going to take longer than I thought.

It always does - well usually. Looks good from here

Chris

 

[louisvillesmoke]

If your pulling it, do it to probe tender.

Most definitely. I guess my question though is, for slices, do I still go to probe tender? And if not, then why would one do slices if it will be more tender by pulling?

 

[louisvillesmoke]

Just over 5 hours in and I'm at 159 IT. I think the spritzing was slowing it down so I'll put that on hold for awhile.

 

[louisvillesmoke]

6 hours and we're at 165!

 

[Rings Я Us]

6 hours and we're at 165!

I did 2 the other day.. both I could slice or pull.. but one I sliced and one I used to make burnt ends.

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• Rings Я Us
• Sep 16, 2017

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• Rings Я Us
• Sep 16, 2017

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• Rings Я Us
• Sep 16, 2017

 

[Rings Я Us]

If you keep spritzing they will take way longer.

What is that pan for under behind the roast?

 

[hardcookin]

Most definitely. I guess my question though is, for slices, do I still go to probe tender? And if not, then why would one do slices if it will be more tender by pulling?

I usually always just pull my chuck roasts, but if I was slicing I would go to 185.

 

[SmokinAl]

I agree with Doug, 185 to 190 for slicing.

Probably around 200-205 for pulling.

Keep us posted!

Al

 

[gmc2003]

This is so good to see. Point to Al for being back and posting.

Chris

 

[louisvillesmoke]

Ok! It was taking forever so I decided to wrap it up when it hit 185 to take it down the home stretch. Poured the drippings and some beef broth and put it in the oven at 300. Just pulled it out at 205. It was all probe tender except for one little spot so I took it out for the final rest! 

Sorry no pics yet! Been getting things done because we have tickets to the Louisville-Clemson game tonight! Will eat here in about an hour then head up for a short tailgate! Will get pics when its done. Thanks guys for the temperature suggestions. It didn't probe like I wanted at 185 so I decided to take it higher.

 

[Rings Я Us]

Cool [emoji]128526[/emoji]

 

[louisvillesmoke]

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• louisvillesmoke
• Sep 16, 2017

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• louisvillesmoke
• Sep 16, 2017

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• louisvillesmoke
• Sep 16, 2017

Overall it was good, but definitely much to be improved. There were some very dry spots, and some very tender spots which were mostly near the fat. I ended up slicing it like brisket even though the grain wasn't very cooperative. My wife and I ate it all so it must have been pretty good right!?

 

[Rings Я Us]

Looks pretty tasty from here.. Nice smoke ring too.. [emoji]129299[/emoji] makes good hot beef and gravy sandwiches too..
:points1:
for all that beef!

 

[b-one]

Tasty looking chuckie,I pan mine to finish with French onion soup and foil the top even finish in the oven sometimes.

 

[chilerelleno]

Looks Great!
:points1:

Congrats on a picture perfect first Chuckie.
Them chucks can take a while to cook, but they are worth it.

I concur with the others about slicing vs pulling temps.
Same goes for pork, though I start looking at sliced pork at 170°.
I look for just a little resistance when probing for slicing vs butter tender for pulling.