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First Chuck Roast

Dondgc
Dondgc Posts: 709
in EggHead Forum
Didn’t get much in the way of photos as I was fighting time and the elements yesterday. But it was really good. Did take longer than I expected to get to the “fork tender” point. 

Served on Hawaiian rolls. Really enjoyed it. 
New Orleans LA
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Comments

  • Hub
    Hub Posts: 927
    Looks really good.  Did you do any carrots and potatoes?  Onions look great.  Is that garlic in the bottom photo?
    Beautiful and lovely Villa Rica, Georgia
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Good lookin grub.  What was your process?  Always curious on other ways of eggin 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dondgc
    Dondgc Posts: 709
    Hub said:
    Looks really good.  Did you do any carrots and potatoes?  Onions look great.  Is that garlic in the bottom photo?
    Onions only although I had garlic powder in the rub. The onions were put to use again on top of the sandwiches. Really tasty. 
    New Orleans LA
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  • Dondgc
    Dondgc Posts: 709
    edited June 2020
    Mattman3969 said:
    Good lookin grub.  What was your process?  Always curious on other ways of eggin 
    Dry brined for a day. Then After a salt pepper onion garlic rub it went on the Egg Indirect at 225 until it reached an IT of about 150. Then into the foil pan (I don’t have a cast iron pot), uncovered, with beef bone broth and the onions. 

    After about an hour I covered with foil and left it covered until 203. Then let it run a little longer until fork tender. 

    It took longer than I expected for a four pound piece of beef.  It did “pull” with a fork but not as easily as pork does. 
    New Orleans LA
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  • StillH2OEgger
    StillH2OEgger Posts: 3,899
    Dondgc said:

    It took longer than I expected for a four pound piece of beef.  It did “pull” with a fork but not as easily as pork does. 
    It's all about feel and not temp, but for beef chuckies to reach fall apart tender it might take internal temperature in the 212-215 range.
    Stillwater, MN
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  • Dondgc
    Dondgc Posts: 709
    StillH2OEgger said:
    Dondgc said:

    It took longer than I expected for a four pound piece of beef.  It did “pull” with a fork but not as easily as pork does. 
    It's all about feel and not temp, but for beef chuckies to reach fall apart tender it might take internal temperature in the 212-215 range.
    I didn’t realize that. I will definitely take that into account on the next one. 
    New Orleans LA
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