Inspired by others around these parts, I did 2 2.5 lb chuck roasts this weekend. Basically treated them like brisket. Dry brined for about 36 hours, coated with BBBR, and put them onto the grate in the PBC. They seemed a bit too likely to fall apart on the hooks. Cooked with a couple of pecan chunks. After about 4 hours, they were about 170, and the bark was solid, so I wrapped them with some beef broth, and put them back on for another hour. They were probe tender at around 203-206, so into the cambro for a little over an hour. Once all that was done, they didn't quite pull, but sliced really nicely.
This was a great cook, both for the result, and because chuck roast is a fairly inexpensive cut that comes in smaller pieces. I love cooking for a bunch of friends, but sometimes you just want to feed the family, and a 2-2.5 lb chuck is perfect. My wife was torn as to whether she liked it or brisket more, and she loves brisket! All credit to AR and this community...
This was a great cook, both for the result, and because chuck roast is a fairly inexpensive cut that comes in smaller pieces. I love cooking for a bunch of friends, but sometimes you just want to feed the family, and a 2-2.5 lb chuck is perfect. My wife was torn as to whether she liked it or brisket more, and she loves brisket! All credit to AR and this community...
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