First Chuck Roast

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dauntless

Meat Mopper
Original poster
Jun 1, 2010
237
91
Groton, CT
Grabbed a 3.5 lb Chuckie last night and decided to treat it like a brisket. Injected with butter, Bourbon, Worcester sauce, and Jeff’s Rib Rub. Put more rub on the outside and on it went at 225 unwrapped till probe tender at 203. The little sucker stalled at 145 for almost three hours so I was worried it was going to dry out. Wrapped in foil and let rest for an hour. Wanted to go longer but the family was get hangry. Pretty happy with how it came out. Going to make burnt ends with the leftovers later today I think.



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Nice.
Never been brave enough to smoke fearing it wouldn’t tenderize. Have sous-vide many times.
 
Chuck is more forgiving than brisket, but can take just as long to cook. If you cook a little longer you can shred instead of slice. I usually wrap when I start to worry about drying out, but yours looks pretty good.
Not sure how you are inserting your pictures. I usually export my pictures on my computer as jpeg, then use the "insert image" icon to select jpeg, then repeat.
 
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Chuck is more forgiving than brisket, but can take just as long to cook. If you cook a little longer you can shred instead of slice. I usually wrap when I start to worry about drying out, but yours looks pretty good.
Not sure how you are inserting your pictures. I usually export my pictures on my computer as jpeg, then use the "insert image" icon to select jpeg, then repeat.
I inserted them from my phone but had to make the files smaller. Thanks for the tip on wrapping. I was going to do that on this one but figured I could experiment with a cheap piece of meat. Plus I had the ribs on standby as my back up plan if it all went south.
 
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