The Simple Chuck Roast

Gmnorris74

Salt, Pepper, Garlic

230-240 until 195 IT

Sliced into bite size pieces and on crusty bread, simple and delicious

rifrench

Looks delicious!

lkapigian

Love a good Chuck ...better than the " other" popular cut 

StillH2OEgger

That looks tremendous. Can you describe the texture when slicing after pulling at that temp, compared to what you might get with a pot roast or pulled beef?

Gmnorris74

Texture wise it held together really well for slicing but was still tender enough to be bite through without any effort. Did not shred while slicing at all but almost melted on the bite. I watched the temp all the way through the rest, highest it got was 197, then didn’t slice it until it was back down at 145.

YukonRon

Make “poor man’s” burnt ends, with the left overs. I used Blues Hog Chipotle/raspberry sauce.

It will make your tongue slap your brains out.