Chuck Roast is on

JB

Beautiful day for Eggin' here, sunny and 60's rising to mid 70's. Big piece o' beef on the Egg. What else can you ask for? Oh yeah, beers! I'm off to the store.

KMO_Q

A nice hunk of cow...wait til you get home to crack those beers

fire egger

Hey JB, how are you doing your roast? ( egg temps, internal, etc) I'm asking in hopes that I learn something, we do a lot of roast, shreded for Machaca, sliced for sammies etc.
thanks,
Kendell

JB

Fire Egger, I do these at 250* indirect on an inverted V-rack above a pan to catch drippings for gravy. I put a little beef broth in the pan. I let it go until it reaches 165 or so internal (usually 4-5 hours or so depending on size). Then wrap in foil until internal temp is 205-210 (usually 2 hours approx.). Unwrap, collect drippings from foil, re-wrap in double foil and towels and stick in a cooler for 1-2 hours of rest. Usually have a pot roast/ gravy style meal and then use the leftovers for pulled beef sandwiches with sauce the next day. It's one of my favorite Egg cooks. Here's a link to the last one I did.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=757201&catid=1#

fire egger

very nice, havent done the foil/juice/gravy thing, will try, thanks
kendell