Had to Remove Roast Early -- Now What?

[cockrill]

Hello, everyone. I need some advice on a little problem I have...

This morning I began smoking two roasts as "poor man's brisket." A family emergency occurred and I had to pull the roasts off the smoker early and throw them in the refrigerator so I could leave the house.

One roast was at 165 degrees. The other was at 155 degrees.

Now I need to finish cooking the roasts, but am unsure how to proceed.

I'm thinking about wrapping each in heavy foil with some beef fat and cook in the oven at 225 until the internal temp hits 195, but I'm sure the roasts will be horribly dry.

I'm also thinking about cubing the roasts and throwing them in a slow cooker with some beef stock until done. The resulting roast may taste a little weird, but at least it won't be dry.

Does anyone have any ideas or recommendations?

 

[JLeonard]

I am thinking that you would be good. At those temps where you pulled them the collagen hasnt started to break down. If you take them on to the target temp you would be fine.

Jim

 

[SmokinEdge]

These are chuck roasts I presume?

 

[cockrill]

Yeah, chuck roasts.

I think I'm going to wrap them in foil with some tallow and throw them in the oven at 250 degrees. I'll lose the bark, but maybe I can get the interior temp up without them dying out to much.

 

[Brokenhandle]

You could easily throw them in oven at 350... just get done faster. I just did a chuck roast in smoker but because of weather got started way late, so the plan was to finish in the oven. Actually, my wife ended up using instapot to finish it... still tastes great and so tender.

Ryan

 

[Winterrider]

SV them to target temp, may be option. Will lose bark.

 

[edmonds]

Cut off a piece and try it. I sometimes grill roasts on low to about 140.