Chuck Roast

Chuckatuck Creek Egger

I just cooked a 4.5lb chuck roast at approx 300 degrees for about 2.5 hours. It was ok but not great. I want the meat to just fall apart like I do a boston butt. At what temp should I cook and how long in order to have the beef fall apart.

AZRP

Cook it at 250 and in a covered DO with some liquid, take it to 210 internal. -RP

GirlyEgg

I cook it exactly like a butt... marinate in Jack & Coke overnight, then on egg at 240 until internal temp of 200 degrees.. then double wrap in foil, wrap in towels and place in cooler - let rest for at least 3 hours.

I've done about 8 of them thus far, and they always turn out moist and shreddable...

Rascal

What temp did you cook it to? Like pork butt, it needs to go low & slow. Follow AZRP's tip and try the addition of liquid (beer, wine, stock, etc.). Kinda like braising, and you might wind up with something more to your liking. Nothing like a fork-tender, hunk of beef roast along with gravy & potatoes!! 8 - )~~~

Darnoc

AZRP is on track with his comments.Sear the meat on all sides with evoo and put into the dutch oven with red wine or any combo of liquid that you prefer till it comes half way up the meat.Like Cooks Illustrated said most people that cook a pot roast should add one more hour to their cooking time to make it fall apart.

fishlessman

i would start with a bigger piece and it depends what you want. potroast falls apart or if you dont want the potroast flavor cook it like this.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=103156&catid=1

lowercasebill

i cook a lot of chuck and chuck eyes,,, choice chuck eyes like the one i posted this week at approx 400 to 120 internal like steak but it is choice meat..
i have noticed a vast difference in marbling in the chuck roasts even the choice ones and care in picking the hunk o beef is really important imo [humility was never one of my better character traits ]
i agree with azrp if you want fall apart tender liquid is essential.. i smoke/sear then put in dutch oven mostly uncovered with beff broth .. direct and let it simmer adding liquid as needed [i cover sometimes] once it starts to come apart in chunks with a fork you are getting close. 1.let the liquid evaporate till if really falls apart [pulled beef see clay q's recipe] or 2. add red wine onion carrot potato and have boeff burgunione

Rascal

When you say "Jack", is that JD, or what? In any case, what's the mix ratio with coke? Also, do you inject the mix or just surround the meat in a bag or other container? My experience with butts has been to season them (especially with John Henry's pecan rub) and administer an occasional spritz of apple juice & cider vinegar (paying no heed to the "don't-dare-peek-until-it's-done" warning0... I raise the dome whenever I want to check on the butt, the drip pan, and to spray some sweetness on the bark.... haven't had the police here yet!! 8 - )

Grandpas Grub

I cook low and slow until internal reaches 220° - 225° and hold that internal temp for 1/2 to 1 hour.

I like the lump and or smoke flavor so I use liquid open pan.

It will also some out great if you put it in a dutch oven. If using a lid one may as well as cook it in the oven.

At times I season wrap in non waxed butcher paper, tie the roast and cook in the oven or egg as stated above.

Call it a 'spoon roast' as the meat can be cut with a spoon. Best described as melt in your mouth.

GG

WADoug

I've cooked a few, about that size, using a very simple method...still working on skills/techniques. Cooked them at about 225-250. Cooked till internal temp was 200-205, it took about 6-8 hours. Simple seasoning, salt, pepper, granulated garlic, wanted to err on the side of underspiced. I've used hickory and mesquite (seperately), again, small amounts. Even with this simple method, they were very good, tender (pullable) and great leftovers.

GirlyEgg

yep! JD or Captain Morgans... I really don't use a "ratio" per se... I just make a REALLY strong drink and then a few sips for me and a "bath" for the butt in a ziploc! I use the 2 gallon bags (or the 5 gallon ones if I'm doing more than one). I've thought about marinating using the foodsaver, but the seal a meal couldn't handle it, so I'll try that when I get my new gadget!

If I use rub I use the Dizzy Pig Red Eye - but don't smother it. The sugar from the marinade will produce a nice brown bark...

Rascal

Thanks 2 much, I just luv it!!!