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My Chuck Roast Results
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thailandjohn
Posts: 952
I was hoping for the 5 1/2lb Chuck to pull like pull pork, but no......I slow cooked at 220 degrees controlled by my Stoker for 9 hours. After 9 hours the internal temp was 155. I wrapped in foil and put in a 400 degree oven for 2 hours then removed and put in my insulated pizza bag to rest another 2 hours. This had a nice hard bark so I chopped the meat and let people chose to use sauce or no sauce. Three out of four used sauce but both loved the flavor and texture. I would have liked it to be a little more moist but the flavor without sauce was great. I will do another like this soon.
Comments
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Why did ya have to finish in the oven John? Low on lump or just personal choice? Any pics? Plated or otherwise? It certainly sounds excellent.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I have had chuckies take much longer than even remotely planned (worse than a butt or brisket) to get to the pullable stage. It can mess up your plans, for sure. Sounds like a successful audible.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I am guessing Turbo Chuck might not be pull-able.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Answer to questions......if I wrap anything to finish I always finish in the oven. Once wrapped there is no advantage to keeping in Egg....turbo cook? I only do low and slow in the Egg. That is my personal preference.....my next cook will be a shoulder clod so I can compare the difference between the two cuts of meat
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My experience with Chuck roast is also that they take a lot longer and are still much harder to pull than pork. I do typically end up foiling with some kind of liquid although I add some jalapeños, onions, and red pepper to the foil.Clarendon Hills, IL
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I've only done three. Maybe I just got lucky on the last one but it pulled easier than pork. It went 8 hrs at 275 wrapped for the last hr. I put a little red wine in the wrap. Pulled at 215 internal. Fwiw.Slumming it in Aiken, SC.
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@thailandjohn FWIW I guess I just figure the BGE is already hot and to bump to 400℉ for 2 hrs to finish would be easily done VS the oven. But, that's just me. No right or wrong necessarily (whatever works :-) ).
I personally haven't done pulled chuck roast on the egg. I've done em up in a crock pot before. +1 on what @Jeremiah said with a lil red wine in the foil on wrapping for moisture content.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Clods / Chuck roast will come out perfect every time (easy pulling) if you cook them at 250º grid temp and take them to 210 -215º (the most important part of this is the finishing temp). No need for foil or overthinking it, keep it simple. Trust me, I do them all the time, my favorite BBQ meat.Packerland, Wisconsin
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