Chuck Roast Question

[Patrick Sullivan]

I tried to do a small chuck yesterday. Took it to 165, foiled it, brought it up to 195 internal, and pulled it off the cooker. Let it sit on the countertop for an hour...attempted to pull it and it wasn't tender. Foiled it again, threw it back in the oven took it up to 200 and tried to pull it again and it wasn't tender. Wound up making a pot of chili and throwing it in the pot. The chili was ok, so it wasn't a total loss. What could I have done differently?

 

[Dave from Denver]

You should've cooked it longer until it was tender enough to pull with a fork on the cooker, then wrapped in foil and let it rest for an hour.

Temperatures are merely a guideline, and the real question is has the meat been at temp long enough for the fat and connective tissue to render out.

This is the case for the tougher cuts such as beef chuck, pork butt, and ribs.

Less fatty meat and poultry needs to go to a temperature. The tough cuts need to go until they're done. See the other chuck roast topics at the top of this page for more explanation.