Smoked chuck roast! French Dip sandwiches 🥪

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
If your pulling with your fingers. Pull it when you can comfortable handle the meat. If your pulling it with two forks then go for it right away, and don't worry about being a PITA. That's how we all learned.
 
So should I just let this chuck cool down covered in the pan to 165°f after getting probe tender?

Thanks.
 
If you wrap it in a towel it would increase the IT some as it is still cooking. If it pulls easy just go for it when you take it out. If not towel cooler and let sit for a few hours. I Can't see why it would not be fork tender when just coming out at your IT your gunning for.
 
  • Like
Reactions: DieselTech
If you wrap it in a towel it would increase the IT some as it is still cooking. If it pulls easy just go for it when you take it out. If not towel cooler and let sit for a few hours. I Can't see why it would not be fork tender when just coming out at your IT your gunning for.
Ok thanks.
 
Im soo starving! Lmao this was supposed to be done at 6pm. Boy I really judged my start time wrong for a 3lb chuck roast. 🤣😂🤣
 
  • Haha
Reactions: Redicans
Im soo starving! Lmao this was supposed to be done at 6pm. Boy I really judged my start time wrong for a 3lb chuck roast. 🤣😂🤣
Hahaha! I hear you. Chucks can take a while. I think the first one I did took like 8 hours plus. It was delicious though so it was worth it. I did a Mississippi style one time. Smoked it for 3 hours then into a cast iron dutch oven for a couple more and that definitely sped things up a bit. From other posts I have read they can be stubborn pieces of meat, Hahaha!
 
Hahaha! I hear you. Chucks can take a while. I think the first one I did took like 8 hours plus. It was delicious though so it was worth it. I did a Mississippi style one time. Smoked it for 3 hours then into a cast iron dutch oven for a couple more and that definitely sped things up a bit. From other posts I have read they can be stubborn pieces of meat, Hahaha!
Yeah I hear a lot people say it can be a hard piece of meat to work with. I'm definitely going to try Mississippi pot roast using your smoke/ Dutch oven technique.
 
Ok I got no fancy place setting like some of you all folk have.

But dang it! Here is my plate/money shot!!!
1000000317.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky