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Chuck Roast

EnokEnok Posts: 15
edited 8:23PM in EggHead Forum
Tried my first roast on the egg. It was rubbed the night before and slow cooked at 200-220 for four hours. I then removed it, added ro-tel etc. wrapped in a foil tent. Returned it to the egg for three more hours till the internal temp. was 165.[p]When finally removed, after resting foe about 15 min. we ate it. The silly thing was very good but somewhat tough. [p]Did I do something wrong?[p]PS. I had placed it in the v-rack without a drip pan.[p]Enok


  • JJJJ Posts: 951
    Old saying. "If it's tough cook it a little longer" I believe that belongs to DRbbq.

  • Tim MTim M Posts: 2,410
    enok,[p]Wrong cut of meat. Something that lean won't get much benefit from long cooking. [p]Tim
  • enok,[p]I'd say 190 internal is the right temperature at which to pull a chuck roast. And I like to use a drip pan over firebricks when I'm cooking low and slow because they keep a tough, burnt crust from forming on the bottom (although you might have avoided that by placing the roast in foil after your first four hours).[p]A good chuck roast can also be cooked to medium-rare with good results by cooking at 250 degrees until it reaches 110 internal (you can sear it in a pan first, if you like, before putting it on the grill), then increasing the Egg or oven temperature to 450 for 15 minutes (for a 3 1/2 pound roast). Then let the roast sit out of the oven, covered in foil, for 15 to 30 minutes before slicing.[p]Cheers,[p]David

  • EnokEnok Posts: 15
    thanks for the info. I'lltry that next time. enok

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