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first chuck roast help

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ptcajun
ptcajun Posts: 2
edited November -1 in EggHead Forum
New egghead here, I have been cooking for 4 1/2 hours. Dome temp ran away from me for the 1st hourup to 350 but finally 250 for the last hours. Roast has been 155 for past 2 hours. At what temp should i pull it off. I don't want to dry it out.
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  • Meat
    Meat Posts: 233
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    ptcajun. I'm not sure about the roast but do you live in Pasadena MD?
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  • ptcajun
    ptcajun Posts: 2
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    Nope orginally from Louisiana but transplanted to Houston Texas.
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  • Meat
    Meat Posts: 233
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    Gotcha. A guy in my area drives a PT Cruiser that says "cajun" on the tag. FG
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    Hey neighbor. We're up in Spring, near I-45 and FM 1960. Whereuat?

    You didn't say how you were cooking yours. Here's one I cooked in a dutch oven a week or so ago. Turned out great.

    PotroastAlmostReady.jpg

    If you are cooking yours in a dutch oven, just keep an eye on it and add liquid (water or beef stock/broth) if needed. It should be getting done about now. Don't over cook it. It's better when your teeth have to work on it a bit.

    Spring "Time For Recharging And I've Worked Up A Hunger Pain" Chicken
    Spring Texas USA
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  • Big'un
    Big'un Posts: 5,909
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    Wow, you sound like Spring Chicken's long lost relative.
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  • Darnoc
    Darnoc Posts: 2,661
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    Along as you had liquid half way up the meat you should be ok.When cooked at 325/350 time would be about 3to3 1/2 hours.Just hope your veggies were not in that long as they may become soggy.If you put a fork in the meat it should tear apart just like pulled pork.
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  • thirdeye
    thirdeye Posts: 7,428
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    DSC04432a.jpg

    Welcome to the neighborhood....It looks like guys think your are cooking in a Dutch Oven?? I'm thinking not.

    If that is the case, when the chuckie gets to 160°-165°, wrap it in a double layer of foil, add 1/2 cup of jazzed up beef broth and continue to cook until it is as tender as you want it (or it can go into a aluminum pan with some broth, covered)

    If you want it pullable, somewhere above 185° internal will work. Some need to go into the high 190°'s. Probe it with an ice pick to check for tenderness. Save that broth from the foil to add back to the meat.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Oledog
    Oledog Posts: 118
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    Hey Sring Chicken;
    Can you please send how you did the cook?? Looks awesome!!

    Oledog
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    Sure. Here it is...

    Spring Chicken’s Pot Roast

    Pre-heat Egg to 450° with indirect set-up (platesetter legs up and spacers under dutch oven)

    Chuck roast (2.5 to 3 pound)

    Cut slots in a number of places on the roast and insert garlic cloves

    Sear the meat good on all sides in a pre-heated dutch oven with grease from 1/4 to 1/2 strip of bacon.

    Add two cans of Swanson’s beef broth and one can of Campbell’s consommé

    Add a packet of McCormick Beef Stew Seasoning Mix. Stir in well

    Add plenty of cut vegetables: potatoes, carrots, celery, onions

    Add preferred seasonings (I used Richard Florida’s Pixy Dust [1/4 tsp] and Dizzy Pig’s Raising the Steaks [1/2 tsp])

    Add water to bring it up to top of meat. Add more later if needed

    Cook without DO lid for about 3 hours at 350° then 1 hour at 250° stirring occasionally

    Add mushrooms during last 30 minutes

    When meat is almost fall-apart tender, it’s ready

    Hope you like it.

    Spring "Potted And Roasted" Chicken
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