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Chuck Roast

Unknown
Unknown
edited November -1 in EggHead Forum
Friend is going to give me a chuck roast if I want it (which I do). Any recommendations? Have thought of a 3/1/1.5/ approach - but maybe just a straight lo/slo indirect cook? Don't want a pot roast, but don't want a 4 lb piece of jerky either...thanks - ERIC - P.S. - Hi Gretl...back on line w/Adelphia...
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Comments

  • Unknown
    Unknown
    E.B., did a chuck over the fourth. It has a lot of fat and a lot of flavor. IMHO it depends on how long you cook it to achieve what you want. I would do the low and slow and then monitor for what you want. Take it off early and you can slice it with fat still in meat. Leave it on and rendern fat to become pulled beef, but it may get dry. You may want to take some of the 3/1/1.5 method and wrap for the last part of the cook. I did not have enough time to cook longer, so I had to take it off and slice. Still very good.

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