chuck roast in wsm 14.5

[David Zimmer]

Did my 2nd cook in the wsm 14.5 yesterday and smoked some thick cut (over 4 in.) chuck roasts. Temps were 230F-260F for 5 hrs. Smoked to an internal temp of 153F (hit the stall) and then placed both roasts covered in a foil pan in the oven til internal temp of 203F and let them rest in a cooler for about hr. Both roasts came out good but there was some fat connective tissue in the middle of both roasts. I feel like if I left any longer, I would have pulled beef instead of sliced. Any ideas how to render the fat more?

 

[Timothy F. Lewis]

Higher temp?

 

[Rick P]

Nothing.
Sometimes you get a cut that has a stubborn piece of fat. They came out good, and that's all that matters.
It looks like you did a great job on them!

 

[timothy]

Deja vu ?
Any hew since the fat connective tissue is on the inside, and it's rolled and tied, try un tying it and lay it flat like most chuck roasts
Like I said in your other thread that doesent look like a chucky, at least to me because I've never seen them rolled and tied.

 

[EricV.]

ditto! deja vu!. That is not a chuck roast!