Hi, well yesterday I cooked a 3lb chuck roast. The flavor was great and overall, it was pretty good, but it was a little tough. The areas of the meat near the fatty part were fine, but the lean part, which was most of the roast, was a little tough. I’m hoping that someone here can tell me what I did wrong.
I began by rubbing it down with olive oil then added a variety of dry seasonings. I got the egg at a steady 250 and put the roast on a v-rack in a drip pan on the grid which was on top of the inverted plate setter. It held steady at 250 for six hours. I then pulled it off with an internal of 160. I then placed it in a dutch oven which had some pre-warmed beef broth and a few other seasonings. I removed the grid and put the pot back on the plate setter. The egg temp went up to about 300-320, and I cooked it for another hour and a half (total time on egg = 7.5 hours). I took it off at 198 internal.
Like I said, it was pretty good, but not near as tender as I was hoping for. Any suggestions about what I should do different next time?