- Jul 30, 2017
- 39
- 45
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
Two hours in
IT is 134
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
Two hours in
IT is 134