I did a chuck roast today. Kept the weber as close to 225° as possible. Followed the directions from here. At 160° I wrapped it in foil and took it to 205°. It was still kinda tuff. I mean it didn't fall apart, pull to easy. My question is, should I have held it there for awhile, and then pull it? Or is it just the Nature of that cut. Any info,or suggestions would be appreciated. Thanks all.
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Chuck roast
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
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Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
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lots of probes.
Fireboard
Temp is just a guide. You want it to probe tender and then wrap in foil and hold for several hours if possible. Use a cooler lined with towels to help maintain temp.
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Chuck roast seems to cook best under certain circumstances.
1. Higher than 225. Shoot for 250-295.
2. Don't wrap until after the stall - around 180 or so.
3. Faux cambro for 2-4 hours. Let it rest and continue to tenderize whilst maintaining temp.
When cooked properly it's brisket without the fuss.
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I know temp is just a guide, but it’d be really unusual for a piece of meat to hit 205 and not be probe tender. Are you sure your thermometer is accurate? Especially cooking at 225, it should’ve taken a long time to get to 205. The lower the cooker temp, the lower the probe tender temp.
My recommendation would be cook at 250-275, pull at probe tender or maybe a little past that for pulled beef, and cambro for a couple hours.
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
You did everything right, but a chuck roast needs a quite a bit of time to get tender enough to pull. I aways wrap in foil after the bark gets where it needs to be. I shoot for 210 internal tpemp and keep it there for about an hour, followed by an hour or so of holding in a cooler.
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Originally posted by Steve R. View PostYou did everything right, but a chuck roast needs a quite a bit of time to get tender enough to pull. I aways wrap in foil after the bark gets where it needs to be. I shoot for 210 internal tpemp and keep it there for about an hour, followed by an hour or so of holding in a cooler.
Remember, you pulling this stuff, you slice brisket.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
You have received some great cooking tips from folks who regularly cook chuck roasts. One other thought to consider. Chuck roasts are cut from the huge 25-35 beef shoulder, so depending on what part of the shoulder they are cut from will affect the tenderness of the roast. When picking one I would look for marbling and the thicker the better.
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