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Chuck Roast

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Teefus
Teefus Posts: 1,208
in EggHead Forum
Did a Chuck Roast on the LBGE yesterday. Bride of Teefus found a nice 3 1/2 pounder.

I covered it with Penzeys Beef Roast Rub (sweet paprika, salt, onion, celery, arrowroot, sugar, garlic, Tellicherry black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, thyme, savory, basil, marjoram and rosemary).

It spent 5 1/2 hours at about 300*, with the last two in foil. I pulled it at an internal of 210* and let it rest a bit prior to slicing. It turned out pretty well. It was nice and juicy, but not as tender as I'd hoped. It was about like a steak and there was still come connective tissue remaining. It was still very tasty. I guess we go longer next time?
Michiana, South of the border.
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  • lkapigian
    lkapigian Posts: 10,765
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    Sounds a like a bit longer and a bit of a braise......Chuck does very well with Sous Vide and a Sear....still sounds like you had some good eats  

    Visalia, Ca @lkapigian
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  • YukonRon
    YukonRon Posts: 16,989
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    Every time I do a chuck, I always ask myself why don't I do them more often.

    I put them in foil pan with some veggies and red wine, garlic, mustard and tomato paste...and let it go to about an IT of about 205⁰F.

    Works out kind of nice.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • builderdawg
    builderdawg Posts: 105
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    Teefus said:
    Did a Chuck Roast on the LBGE yesterday. Bride of Teefus found a nice 3 1/2 pounder.

    I covered it with Penzeys Beef Roast Rub (sweet paprika, salt, onion, celery, arrowroot, sugar, garlic, Tellicherry black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, thyme, savory, basil, marjoram and rosemary).

    It spent 5 1/2 hours at about 300*, with the last two in foil. I pulled it at an internal of 210* and let it rest a bit prior to slicing. It turned out pretty well. It was nice and juicy, but not as tender as I'd hoped. It was about like a steak and there was still come connective tissue remaining. It was still very tasty. I guess we go longer next time?
    I did a chuck roast a couple of weeks ago and had similar results. It was very tasty, but the consistency wasn’t what I was looking for. 
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  • JethroBodeen
    JethroBodeen Posts: 524
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    I'm jealous! I cant find a chuck roast that doesn't look like yak meat or cost $8/lb....
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  • EagleIII
    EagleIII Posts: 415
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    @Teefus - I love a good Chuckie on the Egg.  Just did one last weekend.  I will say, through trial and error, 212* seems to lead to the easiest, slicing or shredding, depending on your preference.
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  • Teefus
    Teefus Posts: 1,208
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    JethroBodeen said:
    I'm jealous! I cant find a chuck roast that doesn't look like yak meat or cost $8/lb....
    I feel your pain. This was $6.99/# but it looked pretty good. It was also on a “sell today” discount so we got 20% off. I remember when chuck roast was a poor man’s cut. 
    Michiana, South of the border.
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  • dmourati
    dmourati Posts: 1,268
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    Pepper Stout Beef. I think the liquid from the beer, worcestershire, and veggies helps with the braise.

    https://www.youtube.com/watch?v=jrWZ74mOTTA
    Mountain View, CA
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