Hi all
I'm attempting my first chuck roast cooked low and slow. This is also my first low and slow cook of any kind. I have a Holland gas grill so am some what handicapped, but thought I'd give it a try anyway..
The Holland is either on or off, it cooks at about 430- 450 it has a stain less plate between flame and grate. Never ever a flare up. So with a couple of dry runs I discovered a large pan of water placed on the steel plate the lid held open about 3/8 of an inch ( a 1/2 x 9/16 box end wrench, for you gear heads) and it would hold a temp 315-325.
I used the bbbr (( thanks Meathead) and Pit Boss ))
Here are my cook time and temps.
Ctt = cook time temp.
Hrs. Temps.
0:00 ctt 46.3
1:54 ctt 159.4
1:56 ctt 160.0
2:15 ctt 165.0
2:30 ctt 168.2
3:00 ctt 174.5
3:30 ctt 180.4
4:00 ctt 186.5
4:30 ctt 193.7
5:00 ctt 200.4
5:20 ctt 210.0. Done and eaten
I did not try to hold it at 210 like Dave suggested. With this grill I don't think it possible. I also didn't faux cambro. The bark was awesome tasting, but tough as nails, the thickest Center was tough, the fatty outside parts were tender and extra good. We ate this as you would a roasts. So I assume if I'd pulled it and mixed it all together I'd of had a better outcome.
Any suggestion for this grill and my next chucky cook, and there will be another try.
Thanks
Everyday (Webber SnS wanna be)
I'm attempting my first chuck roast cooked low and slow. This is also my first low and slow cook of any kind. I have a Holland gas grill so am some what handicapped, but thought I'd give it a try anyway..
The Holland is either on or off, it cooks at about 430- 450 it has a stain less plate between flame and grate. Never ever a flare up. So with a couple of dry runs I discovered a large pan of water placed on the steel plate the lid held open about 3/8 of an inch ( a 1/2 x 9/16 box end wrench, for you gear heads) and it would hold a temp 315-325.
I used the bbbr (( thanks Meathead) and Pit Boss ))
Here are my cook time and temps.
Ctt = cook time temp.
Hrs. Temps.
0:00 ctt 46.3
1:54 ctt 159.4
1:56 ctt 160.0
2:15 ctt 165.0
2:30 ctt 168.2
3:00 ctt 174.5
3:30 ctt 180.4
4:00 ctt 186.5
4:30 ctt 193.7
5:00 ctt 200.4
5:20 ctt 210.0. Done and eaten
I did not try to hold it at 210 like Dave suggested. With this grill I don't think it possible. I also didn't faux cambro. The bark was awesome tasting, but tough as nails, the thickest Center was tough, the fatty outside parts were tender and extra good. We ate this as you would a roasts. So I assume if I'd pulled it and mixed it all together I'd of had a better outcome.
Any suggestion for this grill and my next chucky cook, and there will be another try.
Thanks
Everyday (Webber SnS wanna be)
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