Chuck roast on Saturday Help?


 
C

Carl Soltow

New member
Well I had a problem with low and slow on my kettle, All started off fine and then the temps and kingsford all lit off? below is set up pic
I was unable to find Fire Bricks so I used porcelain Brick-etts wraped in foil set up pic below.
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Then chuck rubbed and resting after 12 hours in fridge.
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Last 2 pics is finished chuck just a bit dry but good, I used a couple pcs of Mesquite and hickory shavings.
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Looks good to me Bud. Where you looking to slice it or pull it? I foil mine when it hits 160ish and take till probe tender for sliced, when a fork twists in it like spaghetti that's cool for pulled.

Tim
 
Well all my coals took off and the temps skyrocketed and I thought it was a little dry.
I foiled at 160 and left on grill to 190 pulled off and left foiled in dish on counter. I had plenty of drippings in foil. Unfortunately it was done almost 2.5 hours early. Normally I try to slice and it will more or less fall apart and be moist this sliced nice but was not as moist as I like before adding juices.
What would be a good point/technique for the pulled method?
 
With the HH at the end and left on the counter foiled for 2.5hrs, you overcooked you're roast from residual heat. Next time let it rest for about 15-30 minutes, open the foil to let most of the heat out then re-wrap and place in a oven (off) or micro for holding.

Tim
 
Thank you all for the positive comments
Just finished up the few pcs left from Saturday
for lunch today.
I may try a practice burn tomorrow to try and get a handle on regulating temps.
carl
 
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