need low and slow advice on chuck roast

JohnB

I have a 2.8lb. chuck roast that's pretty nicely marbled. I would like to cook it indirectly on the egg but am concerned about it drying out or not being very tender. Any advice on how, or whether to do this low and slow would be great.

thanks in advance.

DMW

When I do small ones like that I usually do an adaptation of this recipe:

http://dizzypigbbq.com/portfolio/clays-pulled-beef-by-clay-roberts/

If you don't have a dutch oven, a disposable foil pan will work fine for the second and third stages.

wpendlegg

John, do I have the article for you: http://www.tmbbq.com/chucks-and-shanks/

Texas Monthly BBQ beat writer Daniel Vaughn does an experiment to find out if low and slow works for chuck roasts

Summary: Smoking and then braising produces some outstanding results.

JohnB

Thanks for the info. I may put this one on the back burner and back into the freezer. I remember doing a beef roast low and slow. It didn't take that long to cook and it was fork tender. Must have been a different cut of beef. Wish I had kept notes!