Tough roast

Unknown

I purchased a bone in chuck roast tonight for tomorrow. I have never done one of these on the Egg. Probably going to be tough. I got a good price on it so what the heck. What you think, sear and then 400 until internal 135?[p]Jerry

Car Wash Mike

Jwirlwind,[p]If my mom knew you had a bone-in chuck roast she would steal it from you. In the day and age on boneless stuff, you have a true great cut of beef. The bone adds so much more flavor.[p]I'm not going to tell how to cook it, but mom seared extremely high in a cast iron skillet then oven baked covered for a few hours with potatoes, onions, and some water to keep moist.[p]Adapt to the egg and let me know.[p]CWM [p]

clausenk

Jwirlwind,[p]I have found varying degrees of "toughness" in a chuck roast. At its best, a good chuck roast will make you wonder why you bother with a brisket. I suggest 3 to 4 hours below 300F with smoke, and see how well a fork twists. Some chuck roasts will be close to done, others will profit from another 3 to 4 hours wrapped in foil with some liquid (red wine, apple juice, pork fat, beer, liptons onion soup mix - basically whatever floats your boat).

Unknown

Car Wash Mike,
I have done many bone in chuck roast in the crock pot. With tators, onions, carrots and cream of mushroom soup, you can't make a mistake. lol Tomorrow I will try it on the Egg and post the results. [p]Jerry

Unknown

Jwirlwind, cook just like a boston butt, lo n slo, 225 - 250 to internal of 200 making sure you wrap in foil for the last few hours of the cook. Pulled beef...great. pics and all were just in here a day or two ago but I'm so tarred I can't find it now.

UnConundrum

Jwirlwind,[p]Do it low and slow, just like a brisket. I sampled some NatureBoy did once, ... didn't know chuck could be so good (unless cooked as a burger of course)

Nature Boy

UnConundrum,
That Chuck Roast you cooked was the best I ever had. Wish I cudda et more.[p]I am sure you told me, but I was fried from the competition. How long did you cook that boy, and did you foil?[p]Howdy to Jan, and cheers!
Chris

UnConundrum

Nature Boy,[p]If I remember right, that was about 18 hours It was one big chunk of chuck No foil, but it was Choice meat so it had enough fat.[p]Best to you as well.... Thinking about Waldorf myself. If Jan doesn't shoot me by then, we'll probably be down.