Another chuck roast stab


 
OK temp hit 175. I pulled, wrapped in pink paper then back on hiked grill temp to 195. Two probes in the beef. Using something new since the Chef IQ set broke I bought ones from Govee https://www.amazon.com/dp/B0DGGPSX3N?tag=tvwb-20 so far they seem to work well. Seem to be more stable than the Chef IQ of which they sent me a new set but I've yet to open them.
Just got the alarm one is at 199 the other 195. Off they're gonna come! Pics to follow
 
timothy said:
Was it prope tender?
Temps are a guideline but probe tender can happen at different temps, esp when wrapped.
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Sorry it was wrapped so I did not even test it :( I was kind of in a hurry to get it off as one probe was going over 200 the other was hitting upper 190s so I hoped the rest period would do the trick. if this one fails I'm done wasting chuckies. I'll make Italian beef out of them in my pressure cooker before I bother with this again. If I had a meat slicer (I feel the "enablers" looking at me right now I'd be buying the nice bottom round or eye of round roasts and doing killer Italian beef. As it is though I can get it done with chuckies
 
Hope it turned out OK Larry. I was late finding the thread but I'm wanting to do a chuckie myself sometime soon so am interested in how yours turns out. I think my attempts are about 1 for 2 with one being dry and tough. The other one was super juicy and I pulled it like a pork but & made sandwiches and tacos.
 
John K BBQ said:
Hope it turned out OK Larry. I was late finding the thread but I'm wanting to do a chuckie myself sometime soon so am interested in how yours turns out. I think my attempts are about 1 for 2 with one being dry and tough. The other one was super juicy and I pulled it like a pork but & made sandwiches and tacos.
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I’ve done chucks before like a brisket cook with some being tender and delicious and some that went in the crockpot afterwards to make them edible. I think it just depends on whether the ole cow was terrified or a mad old bull when he got wrangled up for death!
 
OK I am sorry things got late and hectic with a 4yo and a soon to be 3yo and all the commotion here. (it feels so good when they leave) :D
Anyway here's the verdict. It was "edible" unlike the other tries. But it was a bit dry. Tender, some pretty good parts (almost like one giant burnt end) but I don't think I'm gonna try again. Wife liked it oddly enough had 2 helpings. But bottom line chuck is too spendy to use like this for meh results. My daughter liked it and took the leftovers LOL. Honestly it tasted like my brisket but I'd rather eat brisket
 
For something different. Season it and toss it on your pellet grill at 200-225 to add smoke. Cook till it reaches 120-125 degrees then pull, pat dry if needed and Vacuum Seal. Toss into sous vide at 140 degrees for 25-30 hours. Slice it like a great tender steak. I like to sear in some good butter in a large cast iron pan to finish. Your choice.
 
Darian Hofer said:
For something different. Season it and toss it on your pellet grill at 200-225 to add smoke. Cook till it reaches 120-125 degrees then pull, pat dry if needed and Vacuum Seal. Toss into sous vide at 140 degrees for 25-30 hours. Slice it like a great tender steak. I like to sear in some good butter in a large cast iron pan to finish. Your choice.
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That seems interesting, I use poor man's Sous Vide :D I put a pot with water on the stove. Not sure if I'd want to be running my stove that long unattended. That is also some long range commitment to that meal :D
 
I tried the SV method, came out great.
Darryl - swazies

Post in thread 'Chuck Roast - Smoke or Smoke/Sous Vide'

I need to learn how I a supposed to cook one of these.
I have one similar size in a net style wrapping vac packed waiting to be cooked.
I thought it was like poor mans brisket or something.
I don't know if I should cook it like Italian beef and slice it and make sammies or cook it low n slow and treat it like brisket.
It would be done in a lot less time on low n slow I would guess.
Cooking it like the eye of round leads me to believe it would come out very tough, like it needs the time like a brisket.....
I haven't looked at it in a long time, I believe its pretty fatty???
Have you made...
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