A 5 lb chuckie does take a lot of time to cook. That's not an unreasonable cook time, imho. The "extra" time is going to be needed to further tenderize it.
Okay. I had a 3 pound boneless chuck roast and it was done in 2 hours. I stayed close to 275 the whole time. I expected it to take much longer based off that article.
I know he said to slice, but that will be darn near impossible. @ 4 hours unwrapped and another 5 crutches, I think one is looking at pulled beef. I've never done a 5 lb one though.
Which is what I was thinking I was going to do until I got spooked and pulled it at 135. I didn't want to waste $22 worth of grass-fed beef. Maybe i should have stuck with the plan?
On one of Aaron Franklin's shows he was talking to a BBQ old timer and they talked about their love of seriously overcooked beef. The old guys mantra was, "Cook it until it;s done and then keep cooking until it's tender!" I wouldn't be too quick to discount Kenji at serious eats.
Prime Rib and Chuck are two different animals... well, same animal but shoulder clod versus unworking back muscle. They are not the same just because they are roasts.
Sure, and that's why I mentioned what he cooked in the video specifically. But Meathead lumped them together as beef roasts in the article, and he probably did so for a good reason.
I would say yes but it could be better. Some bites were not tender enough. That's probably why some guys are telling me a Chuck isn't the same as prime rib? And maybe that's why the recipe I should have stuck told me to cook it all day? I'm new to some of stuff.
I think you are comparing apples to oranges here, Attjack . The referenced Serious Eats recipe is about cooking a chuck roast in the manner of a brisket, while the Meathead recipe is for a medium rare prime rib-like result. I do agree with TheCountofQ , that it would be hard to slice after cooking that long. But it's not 7 hrs too long.
I agree, its a totally different result. It's like pot roast when you cook it that long it just falls apart. I believe the Italians call it "rags", good for a bolognese.
and if you are doing grass-fed beef be aware that there is less fat so you might need to add some cooking juices or something to the meat when you wrap it
one things this site is seriously lacking in is a pulled beef recipe
Whole lotta info on "pulled beef" in the chuck roast area. Used to be a sticky on it but probably left when Dave Parrish went "pro". Check out https://abcbarbecue.com/pulled-beef/
Last edited by HorseDoctor; September 20, 2017, 06:50 AM.
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Attjack , if you want to do sliced roast beef for lunches, I would humbly suggest that you check out the recipe for Baltimore Pit Beef. It is amazingly good.
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