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Beef chuck roast..agitated

clifkincaid
clifkincaid Posts: 572
in EggHead Forum
4lb boneless beef chuck roast. Read some saying 4-6hrs. Well I started mine at 930 am. Its now 6:22. I just yanked it off. Removed PS got it hot and threw that piece on heat and added BBQ sauce. Meat hit stall at 158...foiled it with beef broth. Temps dropped to 140. Took forever to come up to 160. It then sat there for a few hours"stall again"? It finally got up to 175. Then heat started dropping on dome temp. Removed and stirred up lump. Plenty left. Meat felt good in middle with probe poke. Outside were 157 and tough. Seriously..put back on and let cook. Meat temps dropped. Frustrated at this point. My dome was consistent 230-240 grill temp 219-223. I finally said screw and just flashed cooked it. Not even going to try it. Looks dry and tough and might as well put in blender with mayo and make sandwiches with it.
So reading info of guys going 210 for 4 hrs and pulling at 195-210 seems far fetched right now.
I apologize for this rant but I thought this was a easy cheesy no fail pulled beef hunk of meat.
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    edited January 2015
    My chuckies take close to 6hrs to finish. First stage is at 250ish till the meat hits 160ish. 2nd stage foil wrapped with preheated broth and worchy sauce, bump egg temp to 350 and done at 210-215 in about 2- 2 1/2 hrs.

    Pulled beef is a cook of patience but you will get it. I ruined a few getting it figured out. Happy New Year.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • clifkincaid
    clifkincaid Posts: 572
    So the tough outside pieces that were tough to poke were just not done? I already brought in and dissected it and those pieces looked like a choke rag.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Basically yes for what you were trying to do. When you say "Flashcook",what did you mean? If you got to 158 before you foiled you were starting to build the bark. Is that the toughness you are talking about? The temp drop when you foiled was because of the cooler liquid that was added, I have done and seen that too. You had a chunk of meat at 158 and added liquid that if straight out of the fridge was around 36 or even at room temp was 70°ish.
    I have always made chuckies for pulled beef but I think that @NPHuskerFL did one recently when he went to maybe 130° or so and sliced it but I could be wrong. IMHO a chuckie either has to cooked to the low side of med or below and sliced or taken on up to 210-215 so it will pull other than that you gonna have a tough piece of leather on your plate.

    I promise you if you follow what I posted earlier on your next one it will make you rethink pulled pork. Pulled beef is that good. Don't hesitate to ask questions during any of cooks there are guys here that are a helluva lot better eggers than myself that are more than willing to help out.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • clifkincaid
    clifkincaid Posts: 572
    Flashcook...just brought up to 700 and and seared it..called it a cook. Was done messing with it. I will try one again but it may be awhile..I'm stubborn. Just after researching and having a game plan set and it all just falls apart really sucks. When i have to order food or go get fast food...dinner was a failure. I took a screen shot of your post and saved in my BGE file on my phone. Thanks man for understanding my vent.
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  • clifkincaid
    clifkincaid Posts: 572
    The toughness i referred to was poking the meat probe into it and having to hold meat with other hand and give the thermometer a yank...at 150-160
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Have 6-12 adult beverages and don't sweat it,we've all been there and will more than likely take the trip several more times. Cheers and Enjoy!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @Mattman3969‌ you are correct Sir. Did it APL style and sliced with a board sauce.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • clifkincaid
    clifkincaid Posts: 572
    Lingo? APL and board sauce?
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Adam Perry Lang. Board sauce... Oil, herbs etc and slice fresh off the grill meat over it picking up flavor. He has a YouTube feed or check his book out Serious Barbeque.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Just an example @clifkincaid‌
    Rooftop Grilling with Adam Perry Lang: http://youtu.be/mo18GdOgdXw
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    A little better explanation of how to make a base board sauce. Give it a shot. It won't disappoint.
    Saturday Chefs Nathan Fong Adam Perry Lang: http://youtu.be/2Po7VMCxSFo
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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