Hey guys, some advice on my chuck roast...

firebike · July 2013

I have never done a chuck roast before. I have two 2.5 pounders I want to do for tomorrow night. My plan is to dry rub and place in the egg at 500-600 degrees to sear the sides before bringing the temp down to 225D along with some hickory and apple chips over a drip pan. I have it set up for indirect heat and plan on spritzing a few times along the way as well. My big question is do I have to foil it at 165? I really like the bark, and do not want to lose it by foiling it. However I want to do it right foil or no without drying it out so it can done at 205 for pulling. Direct me please.

Mattman3969 · July 2013

I have always foiled at 160 and have pulled anywhere from 205-215 and it always turns out crazy moist. From my experience a 1hr plus rest period is very beneficial for beef. I am interested to see how a chuckie reacts with no foil.

firebike · July 2013

I have two, was thinking to do one with foil and one without and see what happens.

rholt · July 2013

Save them both by foiling. You won't regret it.

nolaegghead · July 2013

It's a compromise. To me, the quality of the meat is most important. I'd rather have a moist bark and juicy meat than crunchy bark and dry meat. So dial it in where you want, and you can get both. Chuck is less forgiving than butt, so I'd first find one that has a lot of connective tissue and fat if you want the best of both worlds.

Deviledegger · July 2013

Maybe this is a dumb ? But could you go ahead with cooking and foiling and then reverse sear it at the end to give it some bark? Seems it might work.

Mattman3969 · July 2013

These are the best ones I have done yet. I cooked them as I described above with a few chunks (this should be @CenTex approved) oak

Deckhand · July 2013

I'd sear at the end... MUCH easier to the Egg than to cool it!

lousubcap · July 2013

What follows is a link to pulled beef using chuck roasts-I change it up and don't go into the sauce process but the basic beef cook is eggcellent. YMMV-

http://www.dizzypigbbq.com/recipesPulledBeef.html

SoCal_Griller · July 2013

Grind it up for burgers! But seriously, the cook looks great

Hey guys, some advice on my chuck roast...

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