Status Report: First Chuck

[Mike]

Well, after a miserable brisket experience, I hopped back on the horse and tried a chuck,
The results were almost equally dismal.
225F until an internal temp of 170F
Came out dry and not at all tender.
The probe was inserted about 2" into the side of the chuck.
Also, the rub was too hot for my taste, but that I know how to control.
This was a two pound chuck and it took about six hours.
Suggestions? - Mike

 

[thirdeye]

Chuck really benefits from a wrapped step. Once you get some good color, take the internal to maybe 155°. Move to a foil pouch with a bed of sliced onions, a couple pats of butter and a couple ounces of beefy broth or beer, or a mixture. Seal the pouch and go back on the pit and check tenderness in 1 hour. It will probably take more time. In another 40 minutes you can decide if you want it sliced or want to continue to cook it tender for more of a BBQ beef or French dip kind of thing. Since you will be braising in that foil you want to be careful you don't cross the line and have the flavor lean toward pot roast. When it gets to your liking vent the pouch, reseal and rest for at least an hour.

 

[JCAP]

Agree with thirdeye. I might even take it higher to about 180ish. Best chucks that I’ve done have been smoked until 150-160 and then finished in a Dutch oven with broth etc.

 

[jcam222]

Smoke the chuck to probe tender which will be between 190 and 205F. At 165F wrap in a foil pan with a cup of broth. Once a probe slides in it like a hot knife in butter rest it in a cooler wrapped in towels for half hour to an hour. Get it out and shred. Guarantee if you follow this you’ll love it. These are cuts that need high finish temps to render fats and become tender.

 

[cornman]

I agree with everyone above...I wrap mine in foil with butter and some additional seasoning, take up around 195, let it rest, and slice. I would say a little higher if you’re looking to pull/shred it. It looks like you’ve got the right idea, consider wrapping and let it go a little linger.