Rotisserie chuckie!

[marshall]

Tried this for the first time, was not sure on how long it would take.
Was wanting to cook medium ish but worried about it being tuff.
I put it on vents wide open with a full chimney of kbb in the sns, after only 25 min i checked temp. It was at 110 degrees farenheit. Probe slid in easy....went another 25 min. Temp at 135 and probe slides in like butter (no way this gona be good i thought) pulled off cover in foil for about 20 min. Carry over temp went to 145.
I cut into this thing with all the juices gushing out and ......Wow!!! It was fantastic. I can't believe how this could have cooked in 50 min and be this good. It was like really good prime rib/tender steak.
. There were some hard fat or tendons through out i had to cut around, i wonder if i cooked slower and lower if that would break down the hard parts ???

[RonB]

You are correct - it takes time for everything to render and get tender. Id does look good though.

[Attjack]

Glad it was good. The one time I cooked a chuck roast to a low temp it was super tough and chewy.

[jfmorris]

I would be afraid to not cook a chuck to 205. You musT have lucked up and had a better cut of meat. Higher temps around 200, like brisket is done, will render all that connective tissue.

[marshall]

It was from a local butcher, next time ill go longer

[Joetee]

Chucks do really well on a rotisserie.
great job