Wrap a Chuckie for Slicing?

[jfmorris]

I'm following the recipe instructions to smoke a chuck roast for slcing, brisket style. It says to go to 180F. No mention is made of wrapping in foil like in the recipe to smoke a chuck roast for pulling.

Do I want to wrap this? It's at 156.4F right now, was stuck in the low 150's forever before starting to climb again. Started around 11AM with a plan to have it done by 5PM (it's 3:45PM now!).

[Rod]

I know the next time I do one I'm going to wrap. I've only done one and it came out kind of dry. The last pork butt I did I wrapped for the first time and to me there was a significant difference in moisture. I assume the same would apply for a chuckie. May sacrifice bark, but I'm good with that trade off.

[jfmorris]

I'm gonna go ahead and wrap, as its been stuck in the 150's for several hours.

[Psinderson]

I’ve only done one chuck roast and I didn’t wrap, but I had all day. Definitely stalled for a while around 155. Hope it turns out Ok! Let us know.

[DWCowles]

Never done a chuckie for slicing only for pulling and they were excellent.

[jfmorris]

I wrapped with about a half cup of beef broth, and put it back in. Hopefully it will hit 180 before we starve! The about 6 hours at 225F from the recipe must not count for a stall.

[texastweeter]

I use 1/4 cup broth, and take to 190°

[Attjack]

Not sure if I've ever followed a recipe where the time estimate was on point.

[Steve R.]

Honestly, I don't worry much about bark on chuckies as much as getting them tender. The wrap does speed things along, also.

[Troutman]

Wrap it or you'll have charred dust. I have switched my chuckies to lower ITs, more steak like. But that's my taste .....

[DogFaced PonySoldier]

My chuckies have been done essentially identically to pork butts, with identical results.

[Dadof3Illinois]

I love sliced chuckies. Cooked a 3 pounder Sunday, wrapped at around 155 and took it off at 185. Ran 225 on my Kettle for around 7 hours. It was pretty darn good but I’m thinking 190 would have been perfect.

[jfmorris]

Ok, this came out good - I wrapped at 157 with some beef broth, and took off around 182. Sliced perfectly, and I don’t think I would have wanted it any drier...

[HouseHomey]

I'd eat that and drink your cider too!!

[PJBowmaster]

What Grade of Beef was that roast? I usually just buy Certified Angus Beef knowing that it's Choice. Then I buy the thickest roast I can find with the best marbling.

[jfmorris]

PJBowmaster it was the smaller of two chuck roasts in a package from Sam's Club, marked USDA Choice Angus Beef. Not sure if what Sam's sells as black Angus is "certified" though.

[Frozen Smoke]

Looks extremely edible to me! Nice job!

[Polarbear777]

I tried chuckies several times and was always disappointed. Too dry. I wrapped earlier and it was good, but basically a pot roast.

After hearing PKBs interview, I tried this:
1. Dry brine plus BBBR 24 hours ahead ( I’m lazy so I just throw the rub on on top of the salt layer. One step.)
2. Smoke at 225F until about 130F IT
3. Bag the chuckies, vacuum seal
4. Cook in sous vide at 135F for 72 hours
5. Ice bath and put in fridge.
6. A few hours ahead of dinner, unbag and save all the purge
7. smoke at 350F to avoid the stall until an IT of 135F ( 350
hardens/dries the bark and you don’t need a stall because the time in SV took care of the collagen breakdown)
8. Remove and pull the chuckies and mix in the purge liquid.
9. Enjoy lots of smoke flavor, decent bark, and crazy juiciness.

[jfmorris]

All my kids said they liked this better than pot roast, and that they preferred the slices. SWMBO has not been in for dinner yet.

[DWCowles]

Looks fabulous jfmorris

[jfmorris]

Thanks, I’m pleased! Wish it had been a bigger roast now, but it was a good family sided meal.