chuck rolls coming out dry

[Pinny]

Brisket is too expensive for me for regular use, so I've been practicing on chuck rolls, hoping for a somewhat approximation. I usually cook at a pretty low heat (about 250-300) but they always seem to come out rather dry. Well, not so much dry, just not super juicy like I would have preferred. My cook method is dead simple - rub em, stick em on the wsm for several hours (about 1:15 per lb) foiling after 3 hours and then resting for 30 minutes. What am I doing wrong? Is it the meat? Cooking method? Not resting long enough?

Thanks,
Pinny

 

[Jason]

Can you please fill me in on what a chuck roll is?

 

[Pinny]

It says on the package "chuck roast." It's what you would use for pot roast.

 

[K Kruger]

What thickness and weight? What are you doing to determine done?

 

[Dan Wicker]

Sounds undercooked. Pinny, I doubt you're giving enough time for the fat to render out. What are your temps like when you pull it?

 

[Dave/G]

What are you looking for? Slicing, pulled beef, pot roast?

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason:
Can you please fill me in on what a chuck roll is? </div></BLOCKQUOTE>http://www.virtualweberbullet.com/chuckroll.html
I get my chuck roasts at BJ's. Ask a meat dept person for the size you want. Don't have to get a 20 lber. They have been happy to give me the size I want, usually 6-8 lbs. Or, get the larger and cut it to size. They freeze well

 

[Shawn W]

How tender and easy to pull is the meat? Believe it or not they might benefit from more cooking and a good rest. As they get tender all that connective tissue breaks down and makes it tender and moist.

 

[Pinny]

They are about 2.5lbs and are 1.5" thick. I've been determining them done at 1:15 per pound. I never thought to cook them more, that's interesting. I'm hoping for juicy slices.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.:
They are about 2.5lbs and are 1.5" thick. I've been determining them done at 1:15 per pound. I never thought to cook them more, that's interesting. I'm hoping for juicy slices. </div></BLOCKQUOTE>
Pinny, that's a chuck roast. Try foiling sooner. When you foil at the 3 hr mark and open up the foil after the rest, is there any liquid in the foil?

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've been determining them done at 1:15 per pound. </div></BLOCKQUOTE>
Don't cook by time. Determine done by tenderness--by feel.

That's a small roast and on the thin side. Foil earlier, as Bryan suggests. For chuck roasts I'd recommend getting one that is 50-100% thicker. 'Chuck roast' is rather generic as anything other than a steak-sized piece can be called a roast. Thicker will give you better results in most cases. Weight is not very germane; shoot for thick with decent marbling. Test for done by feel.