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From brain to belly!

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slyrye
slyrye Posts: 135
edited November -1 in EggHead Forum
I woke this morning, 5:30 to be exact, and was still thinking of Natureboy's chuck roast. Trip to butcher shop and 3 1/2 lbs later came home with dinner. Thanks Chris, this was awesome! I rubbed with Cow Lick and Raising the Steaks. The whole neighborhood had the wonderful aroma of this beauty! Some boiled taters and carrots, Life is GOOD!

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I'm Slyrye and i approve this message
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
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    Looks great! Did you start off with higher temps, then cut back for a low and slow? How long did it take? I bought one too, but haven't cooked it yet.
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  • TRex
    TRex Posts: 2,714
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    Beautiful!! Just plum beautiful!

    Now, like Dyna said, DETAILS, MAN, DETAILS!!

    Wishin' I had eaten THAT for dinner,

    TRex
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  • slyrye
    slyrye Posts: 135
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    Started out at 300 dome, direct, after 1 hr turned meat over and left for another hour. Took off egg and brought temp down to 240-245. Chris really hit temps on the mark, meat was 169 when i pulled it. Meat temp lowered to 142 waiting for the egg to lower.
    I put the meat back on and let go for another 2 hours, at 170 i foiled and added 1/4 cup beef stock, and shut egg down for final 2 hrs. I let it sit for rest before carving. It was definitely worth it!
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  • TRex
    TRex Posts: 2,714
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    Nice - thanks. Did you record the final meat temperature? Just wonderin' if 190ish is the "done" temp on this cut.

    Again, looks great.

    TRex
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  • slyrye
    slyrye Posts: 135
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    Trex
    Chris pulled his at 200, i pulled mine off at 192, my sides were done. Next time i will let it go to 200 and see if there is a difference. This was very, very juicy and tender
    Marty
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