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Chuck Roast Results

Unknown
Unknown
edited November -1 in EggHead Forum
I did a Chuck Roast on the 4th and hear are the results.[p]9.5 lbs, bourban marinade for 20 hours, indirect heat, plate setter, no drip pan.[p]I got started late, so had to bump up the temp. to 350. The chuck cooked great and plataued at 160 after about 5 hours. I only had about 2 hours left so I raised the temp. a bit, but nothing happened to the chuck. So, instead of pulled beef, we got to carve it up. This was acutally not to bad. Very good taste, but some of the chuck dried out becuase of the high temp. and other areas had a little fat.[p]In summary, next time I will cook at 250, leave chuck on the BGE until I break through the 160 degree barrier. Then take off around 170. I did like the way we were able to carve it. [p]Omaha Mark
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Comments

  • Grumpa
    Grumpa Posts: 861
    Mark Grennan,[p]Is it possible to get a moist pulled chuck roast in the egg? What internal temp to shoot for? [p]thx[p]bob

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  • Unknown
    Unknown
    Bob,[p]I've done the pulled beef several times now... I cook until I get an internal temp of 200, remove from the egg, and wrap in foil and let it set for about 30 minutes. This seems to allow the moiture to be distributed throughout the meat. I do my cooks at about 225, and a 6 pound piece of meat usually runs 15-17 hours.[p]Larry

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