Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

holding a chuck roast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    holding a chuck roast

    I'm smoking a 3 lb chuck today, for dinner tonight, having a little get together with friends. according to my notes, the last one I cooked took 11 hours, because of a long stall, and we finally ate when it hit 198 internal.

    Today, its at 185, six hours in! Hardly any stall. I was going to slice it like brisket. Should I wrap in butcher paper and stash in the oven at 170 degrees until the guests arrive? Should I let it roll until it hits 200 internal, wrap it and stick in a cooler? if anyone is on today with advice, that would be great😂😂

    Or, it'll just be another experiment😂😂😂

    Thanks,
    Jeff

    #2
    I wouldn't let it get to the 200* unless you want to pull it. To slice, I'd probe around at 190* and if not hard, pull off heat, wrap and put in your oven.

    Comment


    • ChiefK
      ChiefK commented
      Editing a comment
      @HawkerXP
      Thank you. Guess I'm going to have to hold it for a few hours😂😂. darned ol' cows anyway😂😂

      thanks again, for the info

      Jeff

    • Draznnl
      Draznnl commented
      Editing a comment
      FWIW, I agree with HawkerXP

    #3
    The bird is the word! Yup.

    Comment


    #4
    Let us know how it goes for you. Yes, every piece of meat is different. Keeps us honest.

    Comment


      #5
      Thank you all for the advice, I bought my first smoker in April, so I'm just starting to learn.

      Anyway, I pulled the chuck at 192, doublecwrapped in butcher paper and stashed it in a 170 degree oven until the pork butt was finished (about 4 hours).

      Our guests arrived about 10 minutes after I shredded the pork, had a couple shastas on the patio before it was time to eat. Sliced the chuck at the table. The foil in the photo is from the pan of pulled pork to prevent flies, the beef didnt last long enough to cover. Guests raved about both the chuck and the pork. 8 lb butt and a 3 lb chuck among 9 of us and we didnt have leftovers, so I guess I did ok.

      Thanks again guys
      Attached Files

      Comment


      • RustyHaines
        RustyHaines commented
        Editing a comment
        Certainly was some meat eating goin' on at your place ! Good job and thanks for sharing.

      #6
      I have to agree with your assessment of the "done good"!

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo