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20# chuck roll graph

UnConundrumUnConundrum Posts: 536
edited 11:42PM in EggHead Forum
A buddy asked me to co a chuck roast for his daughter's first birthday tomorrow, so I thought I'd pass a graph for newbies. Click here to see the graph. The internal temp (the blue line) will plateau around 140F and the dome temp (green line) will actually start to decline when the internal temp hits about 130. I'll probably pull it tomorrow at about 175.

Comments

  • thirdeyethirdeye Posts: 7,428
    I dig the graph action....I picked up a 17 pound chuck roll Thursday and cooked 11 pounds of it for a potluck today. I did a pepper beef braise for the finish. Saturday I am going to barbecue the remaining 5 or 6 pound piece with just a standard foil finish. I take mine to almost 200* internal.

    IMG_0485a.jpg

    IMG_0507c.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • TomM24TomM24 Posts: 1,364
    That looks interesting. I love those peppers. What all was in the braising liquid? Did it have any of the liquid from the peppers.
  • thirdeyethirdeye Posts: 7,428
    Tom,

    Here is the scoop. The braising liquid is:

    1 jar of the pickled pepperoncini with the juice
    1 can of beef broth (chicken broth can be used too)
    1 package Lipton onion soup mix
    1 package of Good Seasons Italian salad dressing mix.

    Depending on the type of vessel you are braising in you may need to add more broth, some water or beer until the level looks good, about 1/2 to 2/3 of the roast covered.

    The full technique is on my site, link below. Look in the BEEF section. EDIT: The liquid makes an excellent dipping juice!!
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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