Chuck Roast

knelson

Guys, I've got a 3&1/4 lb chuck roast to do on the egg. I've done one before, basically braising it on a V-rack in an aluminum pan w/red wine, acv & celery in it. The wife doesn't like it super rare, so I took it to right around 145. I've been looking at some videos where people grill em low & slow up to anywhere from 205 to about 212. Just wondering which of those methods, or others, any of y'all might recommend; we'll probably have peas & corn on the cob w/ it. Also got a garlic & herb rub I could put on it overnight. Thoughts or suggestions?     

EzraBrooks

Ever heard of pepper stout beef?

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

Gr_egger

+1 for the pepper stout beef.  You will not be sorry.

Mattman3969

I do chuckles quite often.  I like a salt, pepper and garlic powder rub. Put on the egg at 250-275 indirect with a little oak for smoke and let it go for a while till you get happy with the way the bark looks.  Prolly around 160-170 IT then wrap in HDAF with some beef stock and Worcestershire and back on the egg until it probes tender.  Usually around 203-207 but I’ve had them go as high as 213 before breaking loose.  Chuckies are a cook of patience, if you pull to soon it will be tough and if you wait it out till it probes tender you will be rewarded. 

StillH2OEgger

It really depends on what you're looking for from this cut and whether you want to slice it or pull it. Pulled beef might be a better option for someone who doesn't care for beef cooked rare or medium rare.

knelson

I'm gonna do it like last time, but will probably pull it, wrap it in tinfoil and an old towel & put it in a cooler for at least an hour. Do you have a suggestion as to what temperature to pull it at, given that the wife doesn't like it rare, and the internal temp is likely to increase during the "wrap & rest" stage? I was thinking maybe 143 to 145. Thanks!   

The Cen-Tex Smoker

145 chuckie  is going to be pretty dry and chewy. If you want a roast beef type finish then you should use something leaner like eye of round or top round. Chuck is one tough muscle (actually a group of tough muscles) with a lot of fibrous connective tissue that need to be broken down to get Moist and tender. This happens well beyond 145 (Much more like the 200-205 stated above).