Third time's a charm...

[Parshooter]

hopefully. This is the second chuck roast I messed up. At least each time I know what I did and not to do it again. Dry brined for 14 hours with dry rub. On to the smoker at 250, spritzed after 2 hours. Wrapped at 165, in foil, with about a quarter stick of butter. Took it off at 185. Now here is where I f'd up. I kept it in the foil, wrapped it in a towel and let it rest for 2 1/2 hours. That wasn't necessary. Flavor was good, a lot like beef jerky (lots of pepper). It was just tough and dry. No towel next time. And I have another piece of chuck for a future chili.

 

[chopsaw]

. It was just tough and dry

Needed to cook longer in my opinion . I probe mine , but have had them go all the way to 211 internal .

 

[jaxgatorz]

Needed to cook longer in my opinion . I probe mine , but have had them go all the way to 211 internal .

Agree .

 

[Parshooter]

I went with Chilerelleno's suggestion on temp for slicing a chuck roast instead of pulling it. His sure turned out great. See below. I still think it was the time in the towel that did me in.

So Mr. chilerelleno, noticed you pulled it out at 185, not 200 like all the recipes I've seen. Is that because you sliced it instead of pulling it ? I'm doing one this weekend and am trying to get as much info as possible. TIA

Yes'sir, sliced beef or pork needs to be a little firmer, so its done at a lower IT and it probes like peanut butter instead of warm butter.

 

[jaxgatorz]

My bad. I didn't pay attention to the sliced part..

 

[chopsaw]

I knew you were slicing . I like it sliced better myself .
This one was done at 260 and taken to an IT of 210 .


Sliced up just fine .

Remember , they're all different . Sounds like you're learning what works for you .
I personally am not a fan of holding in a towel / cooler .

 

[jcam222]

I'm on team undercooked.

 

[Parshooter]

My bad. I didn't pay attention to the sliced part..

Well, you are a gator so....

JK, I grew up in Gainesville.

 

[Parshooter]

"I personally am not a fan of holding in a towel / cooler ."

I'm sure there are situations where that is a good method. This was not one of them.

 

[chopsaw]

At least each time I know what I did and not to do it again.

I just wanted to add , Chucks are not easy . Sliced or pulled .

When adding liquid or other things to the wrap or braising pan , make sure you add them warm . Not cold .
If the meat is 165 , and you add broth that is 60 degrees , you cause the meat to cool .
When I use butter , I melt it in a pot on the stove first . Unsalted , so I can season as I like .

I would say if you have some left that's not sliced , throw it in a crock pot with some broth and shred it up for sandwiches .

 

[1MoreFord]

Under cooked.
Just like brisket, chuckies will be tough and dry when under cooked.

 

[JckDanls 07]

Yup... I'm on the undercooked train as well... The towel wrap and rest had nothing to do with it... As a matter of fact it should help in making it more tender...

The towel wrapped chuck just sat on the counter or in a cooler ?? I strongly suggest that it goes in a cooler to keep temps up and the fat keeps rendering making the meat juicier and more tender..