First Chuck Roast Cook

[ItsAllGoneToTheDogs]

Did you let it rest wrapped? The fat doesn't look melted? Double check your thermometer? I dunno. I've screwed up a few briskets but I haven't been able to mess up chucky yet, I'm sure I will at some point.

[GoDuke]

I think where I went wrong was not wrapping it during the cook. I skipped it from a time-management perspective (didn't need to accelerate the cook), but didn't think about the moisture aspect.

It was weird. Can't quite figure out what happened.

[ItsAllGoneToTheDogs]

GoDuke I never wrap anything during the cook unless I'm running out of time and need to speed it up. But I do wrap things that need to be super tender at the end and let 'em rest at least an hour.

[DrJimmy2112]

I just started my 1st chuck roast, on a OG pellet cooker. Plan is to bring it to 165F then wrap in foil, pour on hot beef broth and resume cooking to get to 205. Hoping it works.....

[DavidNorcross]

Oh it will work. I do it the same way, but I put in a pan and wrap. Love chuck roast this way.

[DrJimmy2112]

Turned out very well. Good smoke ring, juicy, tasty and well received ​ ​

[Huskee]

GoDuke Those aren't a dry cut, especially from Click, so I'd advise that you let it hang out (hold) at the 190 range for a good hour or two next time to help more of the fat render and become that juicy liquid sensation we crave.

[GoDuke]

Thanks all for the thoughts. I'm doing another one tomorrow and think I'll probably do what DrJimmy2112 did. Bring it to 160, then wrap it until 200+

[fzxdoc]

...and cambro for a few hours...

Also, Huskee is on to something, holding the wrapped meat on the smoker at about 190ish for an hour or more after it's probe tender. He's been recommending that for years and after I started doing it, I've been really pleased with the results. It's sort of like a smoker cambro.

Kathryn

[GoDuke]

Thanks Huskee and fzxdoc! Sounds like a plan. Wrapping will work perfectly then, because it will finish a little earlier so I'll have the time to let it hold!

[GoDuke]

Here's tomorrow's glorious hunk o meat. Really hoping to do it justice and not turn it to shoe leather.

Huskee, is your recommendation to bring it to 200+ and then hold it in a 190 degree smoker for an hour+? or is your target temp 190 and then keep it there?

[Huskee]

What are you trying to turn it into, slices or pulled beef? If pulled beef go up to 205-210 with it, then hold it an hour or two. If slices go lower but still give it a good hold.