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Chuck Roast round 3

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    Chuck Roast round 3

    I haven't had success with Chuck roast to this point . The first one was undercooked and tuff, the second overcooked and dry. For the third one but of to great start. I forgot to brine yesterday and set my alarm to get up early . Got a late start and brined this morning, trying cooking around 260 to have it done in time for dinner. We'll see how it turns out . Click image for larger version

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    #2
    Best of Luck, Hope ya nail her this round!

    Third time's th Charm, so I been told!

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      #3
      One thing I figured out with chuck .... once you get to 175’ish, wrap it in foil and finish it in foil. Then let it rest in the oven or a faux cambro, if you have enough time, for an hour. If you are going to pull the chuck, save all the juices in the foil to add back to it. If you are going to slice it like a roast, use those juices right at the end to prep for serving.

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      • Steve B
        Steve B commented
        Editing a comment
        Exactly what ecowper said. Wrap @ 175*. I try to cambro for at least 2hrs if at all possible.

      #4
      Click image for larger version

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ID:	517316 We'll 3rd time was a charm. Came out good. I wrap it once it got over 170. It took about 7 hours at 265 and then 2.5 hours in cambro.

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        #5
        BloomHybrid that looks damn good!

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          #6
          I smoke them in a disposable pan now to retain the juices. When done I put it in cambro and put the juices in the fridge so the fat separates. Then I discard the fat, chop the chuck, and add the juices back in.

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            #7
            Get you a circulator and QVQ it, you will never go back....

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