First Chuck Roast Cook

[GoDuke]

Got me some Akaushi chucks from the recent sale and was going to cook a 4.5lb-er tonight/tomorrow. The goal was to cook it like a brisket, but just 4lbs instead of 15lbs for 2 people!

What's the best finishing temp a smoked chuck? I'm not opposed to pulled beef necessarily, nor does it need to be neat even slices. Would you cook to 205 and then see how it cuts/chunks out? The Amazingribs recipe says to cook to 185 for slicing, I'm guessing that won't be quite as moist as cooking it all the way to 200 so everything can render?

for cook planning, any idea what I should plan for at 225 or 250? I'd prefer not to have to stay up late or get up at 4am so I think this would either start around 8-9pm or 6:30am and would probably need to have it done by 6pm. I'm leaning towards an overnighter at 225 and then hold it if it finished early?

Follow the same wrapping protocol as with a brisket?

Sorry for all the questions, I'm sure I'm overthinking it!

[58limited]

I took mine to 205^o, carry-over to about 210^o. I've read several places that a chuck roast has to go a little higher than brisket to fully break down the connective tissue. Wagyu is a little different but going to 205^o worked for me. My 4 pounder took about 9 hours at 225^o. I wrapped in foil at about 175^o and then wrapped that in a towel after pulling off the pit for about 2 hours. I made pulled beef with mine. At this meat temperature it is fall apart tender. If you want to be able to slice go lower.

[HawkerXP]

I use this as my guide. Adapt to whatever cooker you're using. Chuck Roast on the Pit Barrel Cooker - Pitmaster Club (amazingribs.com)

[fzxdoc]

Ditto.

Kathryn

[Rocinante]

I've been cooking these now at 250 for about 6 or so hours for a 3+ pounder. This is a really good cut of beef, pretty much my favorite and I don't end up with 10 lbs of leftovers, not that I mind that from time to time. I like to put in a tin with some liquids around 170 or so then go to probe tender, which is usually 195+.

[GoDuke]

this is exactly why I'm interested in trying a chuck. If I want to cook a brisket, I usually have to find an occasion where like 3 other families are going to want to eat it and then I need to make sure it's done on time! I love doing a brisket every now and then, but it's just too much dang meat to do regularly

[holehogg]

It's a great cut for pulling. That's the only way I've rolled.

[Steve R.]

I've done it both ways and much prefer pulled. Very underrated form of BBQ.

[JeffJ]

I cook it at 250-275 and will probe for tenderness when it hits 205 internal. I always wrap it when it comes off and let it rest for at least an hour.

[rickgregory]

Cook at 250 or even 275. There's nothing magic about 225 as a temp. Start checking for probe tender (probe feels like it's sliding into butter) around 190.

[texastweeter]

Hater lol.

[rickgregory]

Not at all, I just don't believe 225 is special and it adds hours to the cook.

[RonB]

If you wind up slicing it, don't forget to slice across the grain.

[DaveD]

I don't think you need an overnighter for a chuck that size. I like 203-205 as well, so long as the probe tenderness is there. I haven't had a lot of trouble slicing at that finishing temp (after resting, typically an hour for me). So the early morning start should get 'er done.

[GoDuke]

Thanks all for the advice!! I think I will try a same-day cook and will just do it at 250 since that's where my summit seems to like to run anyway. I'll pull her in the low 200's but'll start probing around 190. not planning on a wrap ('cause I'm lazy ), but if she needs it, I think I'm going to try what Baby Back Maniac suggested on one of his cooks, which is to use those disposable aluminum pans instead of foil or butcher paper to make it easier.

When she's done, I'll see if she slices well. If not, I'll just pull it. Either way, I'm sure it'll taste mighty fine!

[fzxdoc]

I cook almost everything except poultry in my WSCGC, Mr. Fancypants, at 250°, with or without the SnS--kamado or kettle mode--that is.

Mr. Fancypants can hold a steady 275° as well but seems to seek out 250° as his comfort zone. The PBC rocks at 275° so sometimes I choose the cooker based on the ETA I'm looking for.

Kathryn

[58limited]

I often use aluminum pans instead of wrapping. Works great.

[DaveD]

fzxdoc - I love that you named your Weber Summit! Wonder whether others name their gear... I feel a goofy off-topic thread coming on...

[SheilaAnn]

GoDuke I am doing a Click Chuckie as we speak. I am using my KJ Jr. with some white oak (it’s what I have). I’m journaling every hour and will share later. It’s been on for about 2 hours at 225-250F and is at 120F per my probe.

[58limited]

White oak is great

[SheilaAnn]

58limited it is definitely one of my favorites! I get it from a local wood place. They have about 20-30 different kinds. Chunks and chips.

[jerrybell]

I like this method from Malcom Reed and the sandwich with grilled onions is terrific.

[DavidNorcross]

I make this often.

[JeffJ]

Sometimes I like to shred smoked chuck. Then I'll sauté some peppers, onions and mushrooms add a small combo of KC sauce and A-1, mix the veggies sauce and beef together and cook covered at 300 for 30-40 minutes and then spoon the mixture onto toasted bread with some brown mustard and melted provolone with a little Russian slaw on top.

[GoDuke]

So, the cook went exactly as planned, which is a rare treat. Roughly 8.5 hours, ranging from 250-275. cooker behaved beautifully. Held temps rock solid at 250. I started a little high at 275 but then brought it down. Towards the end of the cook, I got a little nervous that I'd make dinner time, so I bumped the temps back up to 275. after that, probed it for tenderness and pulled it around 203, when it was probing tender.


Unfortunately, the results were not great. The bark was very good, but the meat was very dry. I can see that there was a fair amount of intramuscular fat, so I don't think it was a bad cut. I'm assuming dry means that I overcooked it? I know sometimes dry means undercooked. I didn't wind up wrapping, so maybe that dried it out? Any other thoughts?



Last pic is the charcoal used by the summit. I mean, I know this things efficient, but every time, I'm so surprised by how little it uses. That was roughly 9hrs of running at 250.

[58limited]

I've wrapped both of mine over fears that they were looking a bit dry. Both turned out moist and tender with some juice in the foil to save for another use. The first I added 1/4 cup beef broth, the second one I forgot to but it didn't make a difference.

Sorry it didn't turn out so good but you can chop it up and use it in other recipes or for chopped beef sandwiches.

[Steve R.]

It just needed to be wrapped and cooked longer. And then a long hold in a cooler or warm oven.

[radiodome21]

I’ve only done 3 chuck roasts all in my pellet grills. The first 2 were fantastic. I wrapped them in foil and added some beef broth when they got 160ish. The third I made I wrapped the chuck roast in a aluminum pan and then covered it with foil and added no liquid. I won’t be doing that recipe again. I found it online and it was dry. I should add that these were all roasts were pulled. Going forward I’ll be wrapping and adding liquid.