I am making a chuck roast as a secondary main for thanksgiving tomorrow. however, dinner is at my cousin,s house, about thirty minutes away. what is the beat way to cook the roast in advancr at home and then bring it toy cousin. if I just do the normal cook to medium rare, how well will it reheat?
The old faux cambro approach should work fine. Warm a cooler with some hot water, dump it, wrap the roast in foil and towels when you pull it off the cooker, and stick it in the cooler for the trip (or a bit longer, won't hurt). That should keep it warm, rather than having to resort to a reheat.
Can you clarify what finished product you are going for? If you are making pulled beef, definitely take it up to 207 or so and put it in a faux cambro for the trip, then pull it at your cousin's place. You mention medium rare, so are you looking at making a prime-rib-type roast? If so, I'd suggest cooking it there. We had a similar question in the PBC thread here. What are you cooking on and does your grill travel well?
ETA: On second thought, a roast may travel ok if it is only half hour and you will be eating once you get there.
I do a lot of chuck roasts like them better than brisket and I love brisket. May I recommend even if slicing and not pulling take it to the 200 + temp / probe tender. Dry brine night before, put them in the cooker cold, when probe tender in the faux cambro cooler for an hour, they will be great. I cook all my steaks, prime rib etc to medium rare but at that temp my experience with chuck has been tough and chewy.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Elecsheep9 If you're doing a chuck roast for pulled beef I agree with what PBCDad said with respect to taking it to ~207, and a faux cambro for 1-3 hours. On your introduce yourself post I see you said "I prefer charcoal on the Weber Kettle with a Slow n Sear".Here's a recipe on abcbarbecue.com for pulled beef/chuck roast on a kettle+SnS that should help if this is what your doing.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I'd highly suggest if you're looking for a medium rare roast that you cook it on site. You run two risks faux cambroing a MR roast- it overcooking due to carryover and then cooling down and needing reheated (not a trauma, but not ideal either), and safety risk since it would stay a long time in the danger zone of 40-140. Ideally this wouldn't matter with whole muscle beef, but you never know. It would probably take an hour to hour & half-ish to cook it on site reverse sear to 135 then serve fresh & hot.
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