So I decided to try out a chuck roast yesterday. I'd seen several YouTube videos of folks likening them to the "poor man's brisket" and decided I had to try it.
Ran the cook pretty standard in my WSM with target temp of 250F. A few things surprised me:
1) A 3.65lb chuck took 8 hours! Heck, I've done a real 9lb brisket in that much time.
2) Stall temp was pretty low compared to other cuts; 151F versus usually around 160 on butts or brisket
Typical cook, wrap, and rest approach. No water in the water pan because I really only expected this to go about 5 hours. The result was good, but not great. This was a choice cut of meat, not prime. Nice bark, good and tender, but I wouldn't call it dry, just not overly juicy.
Any body else had a "wow" result?
Ran the cook pretty standard in my WSM with target temp of 250F. A few things surprised me:
1) A 3.65lb chuck took 8 hours! Heck, I've done a real 9lb brisket in that much time.
2) Stall temp was pretty low compared to other cuts; 151F versus usually around 160 on butts or brisket
Typical cook, wrap, and rest approach. No water in the water pan because I really only expected this to go about 5 hours. The result was good, but not great. This was a choice cut of meat, not prime. Nice bark, good and tender, but I wouldn't call it dry, just not overly juicy.
Any body else had a "wow" result?
