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A question about chuck roast


 
M

Mel

TVWBB Member
Hi. I want to barbecue a chuck roast, and I'm not sure how to do it. I've already searched the board and come up with dramatically different viewpoints. Some people say it's a tough and lean cut of meat that has to be foiled and cooked forever or it will become jerky. Others say it's an easy fatty cut and you can't go wrong.

One thing we all agree on: it's cheap.
icon_smile.gif
I've got a small 3-lb roast that's very fatty (just the way I like it!). How should I do it? About how long will it take? If I brine it the night before, will that help tenderize it?

Thanks for your help!
 
Originally posted by Mel:
Hi. I want to barbecue a chuck roast, and I'm not sure how to do it. I've already searched the board and come up with dramatically different viewpoints. Some people say it's a tough and lean cut of meat that has to be foiled and cooked forever or it will become jerky. Others say it's an easy fatty cut and you can't go wrong.

One thing we all agree on: it's cheap.
icon_smile.gif
I've got a small 3-lb roast that's very fatty (just the way I like it!). How should I do it? About how long will it take? If I brine it the night before, will that help tenderize it?

Thanks for your help!
Click to expand...


I like to do chucks in the 250* range until they hit 165*. Then double foil and continue to cook until 195*. You can't go by temps for doneness with chuck, but 195* is a guideline I like to start checking for doneness. I like to stick a fork in the roast in several areas and twist. If the fork does not twist easily, I let it cook another 5* and recheck and continue to do so until I can easily twist the fork in the meat. I also like and think it's important to give a good long rest if time permits (2-3hrs in a cooler). Then let cool out of the foil and shred. Shredded chuck is not only good as bbq or on a sandwich, but the meat is outstanding in tacos, burritos, enchiladas, nachos and even egg rolls (see other pic's below).



"Chuck Rolls", with spinach, cabbage, onion, garlic, carrots and serrano peppers.
 
Thanks for those replies. That was a good link that I missed, and those pictures sure look GOOD. I think I'm going to slow cook it for a while, then foil it for a little bit, and then see what happens. Any ideas of how long a 3-lb chuck roast would take? I like to have some kind of ballpark estimate so I can gauge when to put on vegetables and have everything come out together. Thanks again!
 
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