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Chuck Roast

bluegrasstigerbluegrasstiger Posts: 145
edited January 2012 in EggHead Forum
Got a small 3 lb chuck roast from the butcher yesterday.  I'm trying to make up for my recent brisket fail and wanted something more forgiving to try again.  Put on a garlic and pepper rub.  Preheated the egg to 300 - also wanted to try a higher temp cook to see if I could speed things along.  Placesetter legs up, drip pan, grate, roast directly on the grate.

The PartyQ held 300 temp perfectly...wrapped in foil with a little water at 160 meat temp...removed from foil at 195 and placed back on grill until 205.  It was very good.  The meat was pull apart tender, with a nice bark and great flavor.  Almost all of the fat rendered and we have some leftovers for tomorrow.

Total time was about 5 1/2 hours which is longer than I expected with the higher temp. 


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