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First chuck roast on BGE

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I haven't really decided what to do with it when it's done! I don't know if I should just add it to the stew I got going on underneath it. Cube it up like the guy in the other thread did. Eat it like a plain old roast beef. Guess I'll figure it out later!

I read through old threads and see that a lot of people foil it when it hits 165º. Is it likely to get too dry if I don't?
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Comments

  • I have a 3 1/2lber on right now. Temp is 155 and will foil at 160ish. The only time I had a dry chuck was when I didn't foil

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    Large BGE. Small BGE Henderson, Ky.
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  • Thank you. I will do that. I'm heading out soon to get a new meat thermometer as mine took a **** on me the last time I used it. Hopefully it's not past that point yet by the time I get back!
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  • jaydub58jaydub58 Posts: 1,527

    Why not just do it up like a pork butt?

    Shredding that up will give you some great tacos, served with brown rice; whatever.

    Good eats!

    John in the Willamette Valley of Oregon
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  • I sear mine for a min or two, then put in cast iron pot with onions and beef broth.   Cook couple of hrs, then put in potato's and carrots. Always comes out juicy and falling apart. Great meal on the egg
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  • I have two on right now...temp is 156. Going to throw in dutch oven till done and then pull it.
    Albion, PA
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  • image
    Looking good!
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  • jaydub58 said:

    Why not just do it up like a pork butt?

    Shredding that up will give you some great tacos, served with brown rice; whatever.

    Good eats!

    What he said.  Just take it to 205-215 (no need to foil, braise, etc.) and you'll never do it any other way.
    Packerland, Wisconsin

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