Just wondering if anyone happens to be on the forum. I have an arm roast (no bone, so not exactly sure that is what it is but that is how it was labeled) that is just under 4 lbs that I smoked over oak until 150 then foiled to 205. It went up very fast so I was surprised to see it at 205. Anyway, it is pretty juicy in the foil. I plan on refrigerating it and then having it for lunch tomorrow. Should I let it rest in it's juices for a couple of hours then pull & refrigerate or should I drain the juices now and let it rest? Right now it is in my oven still in the foil.
chuck (arm) roast done now what?
- Thread starter Matt N
- Start date
Shawn W
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt N:
Just wondering if anyone happens to be on the forum. I have an arm roast (no bone, so not exactly sure that is what it is but that is how it was labeled) that is just under 4 lbs that I smoked over oak until 150 then foiled to 205. It went up very fast so I was surprised to see it at 205. Anyway, it is pretty juicy in the foil. I plan on refrigerating it and then having it for lunch tomorrow. Should I let it rest in it's juices for a couple of hours then pull & refrigerate or should I drain the juices now and let it rest? Right now it is in my oven still in the foil. </div></BLOCKQUOTE>Welcome Matt, 30 minute rest is sufficient if it's tender enough. To be done it should feel like it will just fall apart in your hands, will pull easily.
I would leave it in it's juice for rest. When rest is over collect the juices and partially defat them, leave a couple of TBSPs of fat in it and mix the liquid back in to the finished product.
Mix a little rub in with the pulled meat if you like, and taste and adjust the salt level if you like.
Then cool quickly in a single layer in the fridge then pack the meat into whatever container you are going to use.
Relax and enjoy! Your work is done.
Just wondering if anyone happens to be on the forum. I have an arm roast (no bone, so not exactly sure that is what it is but that is how it was labeled) that is just under 4 lbs that I smoked over oak until 150 then foiled to 205. It went up very fast so I was surprised to see it at 205. Anyway, it is pretty juicy in the foil. I plan on refrigerating it and then having it for lunch tomorrow. Should I let it rest in it's juices for a couple of hours then pull & refrigerate or should I drain the juices now and let it rest? Right now it is in my oven still in the foil. </div></BLOCKQUOTE>Welcome Matt, 30 minute rest is sufficient if it's tender enough. To be done it should feel like it will just fall apart in your hands, will pull easily.
I would leave it in it's juice for rest. When rest is over collect the juices and partially defat them, leave a couple of TBSPs of fat in it and mix the liquid back in to the finished product.
Mix a little rub in with the pulled meat if you like, and taste and adjust the salt level if you like.
Then cool quickly in a single layer in the fridge then pack the meat into whatever container you are going to use.
Relax and enjoy! Your work is done.
Ditto. I did my Chuck roll last week and did just like that. I let mine rest for about 30 min though cause I was pressed for time. Don't make my mistake though. When I drained the juice, I put in the fridge to solidify the fat while I was pulling. I forgot about it till the next morning. By then the jucies had turned to gel. I still used it. I just mashed it up and mixed into the meat.
I usually follow the advice of some of the big guns here and only use temps as a guide. When I pulled my chuck roll last week I did so when a fork inserted spun like spagetti(sp?). The chuck roast I did today for pepper stout beef went to about 212*.
Is the whole roast tough to pull? How long has it been out? If it has not been out long and you have the time you could probably double foil and finish in the oven. Or you could wait to here from some of the more experienced guys here.
Is the whole roast tough to pull? How long has it been out? If it has not been out long and you have the time you could probably double foil and finish in the oven. Or you could wait to here from some of the more experienced guys here.
Shawn W
TVWBB Emerald Member
another test is to insert a fork, twist then pull
if a few strands just glide right it's quite done
if they don't come out it's not done, if they come out with some resistance it will benefit from some more cook time
when I oven initially (after foiling) I run the oven at 275ºF, when the internal temp is above say 190ºF, if it's still not tender I run oven at 225F for another hour or two then a rest, then pull ... the thinking there is to keep the temp from going too high and give it time to soften without pouring excessive heat to it
that's what's worked well for me for pulled beef
if a few strands just glide right it's quite done
if they don't come out it's not done, if they come out with some resistance it will benefit from some more cook time
when I oven initially (after foiling) I run the oven at 275ºF, when the internal temp is above say 190ºF, if it's still not tender I run oven at 225F for another hour or two then a rest, then pull ... the thinking there is to keep the temp from going too high and give it time to soften without pouring excessive heat to it
that's what's worked well for me for pulled beef
I read Shawn's post a little late.
I ran the oven to 300 until I could here the juice bubbling. Then I set it @275 until done. We'll see how it turns out tomorrow. Good lesson to learn though that temp is just an guide and it is not the measure of whether something is done.
Thanks for all your help.
I ran the oven to 300 until I could here the juice bubbling. Then I set it @275 until done. We'll see how it turns out tomorrow. Good lesson to learn though that temp is just an guide and it is not the measure of whether something is done.
Thanks for all your help.
Dave from Denver
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Good lesson to learn though that temp is just an guide and it is not the measure of whether something is done. </div></BLOCKQUOTE>
Matt I think some people never learn this lesson and end up giving up on BBQ
Enjoy your beef!
Matt I think some people never learn this lesson and end up giving up on BBQ
Enjoy your beef!