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I ordered a full square cut beef chuck roast of about 10 lbs to cook this weekend. I'm looking to cook it like I do a pork butt: Dry rub, cook at 225* for about 1.25 hours per lb to an internal temp of 200* then wrap in foil, rest it for an hour, then pull/shred. I would like to do the beef chuck roast the same way. I've been Egging since 1999, so this isn't my first rodeo, but I don't cook chuck on the Egg very often.
I don't want to go the route of cooking it at 225* until an internal temp of 160* is reached, then putting on a bed of veggies, foiling, etc. This looks delicious, but is more of a braise than I want to do.
My question is if I can cook a beef chuck roast as if it was a pork butt. Can I take it to 200* internal and expect it to pull shred? My thoughts are that while a chuck roast has a lot of connective tissue which will turn into deliciousness, there isn't as much marbling (at the choice grade anyway) to stay moist, hence why a lot of people braise.
Has anyone had good results cooking a
chuck roast low and slow without braising and then pulling?