Going to do a chuck roast on Saturday, about 3.5 pounds. Just to make sure, I can pretty much cook this like brisket, right? Obviously not as big as a brisket, but the same steps should work?
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Think more along the lines of pork butt, but with a rub suitable for beef. Assuming you are pulling it, expect to cook the heck out of it. I like to get it to an IT of 210 and keep it there for a good hour, then faux cambro for a couple of hours afterward. It's definitely worth the time and effort.
If you're slicing or chopping, brisket techique should work. -
Briskets, Pork Butts and Chuck Roasts are the same cook. Prep and cooking time is a little different and some people cook they're chuckies a little longer. To me... probe soft is done! All need at least 2 hours cambro time if possible. If not... serve it before your guests get hostile.😬Comment
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Thanks, guys.Comment
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I've only done a few, but I did them like brisket to probe tender.Comment
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David Parrish has an awesome video about this very subject. I used that method for my last chuckie, and it was fantastic!Comment
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I do them with BBBR and take them until prob tender, then 2 hours FC time.Comment
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Unlike most (given that it's generally a pretty normal low and slow cook), I actually like this particular "recipe" method. Always comes out great. https://dizzypigbbq.com/recipe/clays-pulled-beef/
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