Tips on Chuck Roast

[civilsmoker]

For me the reserve liquid that you get when you cover it is just gold!!!

 

[noboundaries]

Do a forum search for Pepper Stout Beef. Chuck is PERFECT for the recipe.

 

[DustyJoe84]

Do a forum search for Pepper Stout Beef. Chuck is PERFECT for the recipe.

That one is definitely on my list to try! Looks good!

 

[DustyJoe84]

Alright everyone...what went wrong here?

I put these roasts on at 11:15 this morning. Temperature was 240-260 for the entire cook.
They stalled at 150, which was about 4 hrs into the cook. I foil wrapped them and put them back on. They climbed slowly up to 195 before seemingly hitting another stall. They stayed there forever. I checked for probe tenderness and they seemed tender in most spots, so I pulled them off. This is where things got confusing. After letting them rest I started to attempt to pull apart the meat, which proved difficult. Half of these roasts was still full of fat and other tissue. I know I probably pulled about 10 degrees too early but I was tired. But honestly, some of these bands of tissue are an inch thick and hard still. I don't know that 10 degrees would have made that much difference. Help! What could I have done differently? Are these just bad cuts of meat? They are from a local farm if that makes any difference. I've attached photos of the meat I yielded and the hunks of crap that was left.

 

[chopsaw]

The last one I did stalled twice . The second stall was around 190 , and it was wrapped in a pan . When I took it out the IT was 211 . At that I wrapped and rested in a cold oven for an hour . I do think some can be more difficult than others .
I have had them to tough , put them in the fridge over night . Next day chunk it up , add sauce you like , cover it up and back in the smoker . Came out fantastic .

 

[DustyJoe84]

The last one I did stalled twice . The second stall was around 190 , and it was wrapped in a pan . When I took it out the IT was 211 . At that I wrapped and rested in a cold oven for an hour . I do think some can be more difficult than others .
I have had them to tough , put them in the fridge over night . Next day chunk it up , add sauce you like , cover it up and back in the smoker . Came out fantastic .

That makes me feel a little better. Thanks!