Steve Forwe
TVWBB Fan
I have a 10# chuck roll. Work schedule has changed and an overnighter is not possible. My Sunday afternoon is free. Is it doable to high heat this thing? I need to cook it this week end.
High Heat Chuck Roll?????? Updated Pics
- Thread starter Steve Forwe
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Shawn W
TVWBB Emerald Member
Hi Steve, short answer is yes.
It does need SOME time at heat to tenderize but I've made pulled meat in the oven as high as 325ºF.
If you run 325ºF in the WSM ... still foil it around 165ºF internal then in the oven perhaps even as high as 400ºF. I just did some and I stick to 275º but I'd have no problems bumping that up by 50º if I was in a hurry. I'd try more though what I think will happen if it's rushed too much is will become tough/dry but pullable nonetheless (and surely not so horrible as to need to be thrown out). Give it a shot!
It does need SOME time at heat to tenderize but I've made pulled meat in the oven as high as 325ºF.
If you run 325ºF in the WSM ... still foil it around 165ºF internal then in the oven perhaps even as high as 400ºF. I just did some and I stick to 275º but I'd have no problems bumping that up by 50º if I was in a hurry. I'd try more though what I think will happen if it's rushed too much is will become tough/dry but pullable nonetheless (and surely not so horrible as to need to be thrown out). Give it a shot!
Steve Forwe
TVWBB Fan
Thanks for the reply. That's great news. I was going to start it late tonight, but work tomorrow cancelled that. I'll have all Sunday afternoon to do the high heat. Should I treat it the same as a high heat Briket. Foil at 160-165, start checking for tender at approx two hours later?
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 Steve Forwe:
Thanks for the reply. That's great news. I was going to start it late tonight, but work tomorrow cancelled that. I'll have all Sunday afternoon to do the high heat. Should I treat it the same as a high heat Briket. Foil at 160-165, start checking for tender at approx two hours later? </div></BLOCKQUOTE>I would. One difference is that we go for sliceable on the brisket but you are looking for pullable. I recently did 8lb chuck roasts, they were moist tender and they just fell apart in my hands ... they took 14 hours at 275ºF (I didn't check for 3 hours so they might have been ok as early as 12). I think it's possible to make it pullable in 6 hours but it might not be as nice as one done slower.
Grilling a blade steak is a good example. When you grill a blade steak with direct heat, say 500ºF plus, the moisture gets squeezed out by constricting tissue and it's dry before connective tissue has had a chance to soften and the meat is dry AND tough. If we use a soup can recipe and cook in the oven at 325ºF in soup the meat can be more tender and moist not because it's in liquid but it's had more time to become tender.
What I can't tell you definitively is how that roast of yours will take to the plan in 6 hours.
Any chance you could load it in a crock pot on low for a few hours prior to smoking? ... you'd loose the smoke ring but not the flavor.
Good luck Steve!
Thanks for the reply. That's great news. I was going to start it late tonight, but work tomorrow cancelled that. I'll have all Sunday afternoon to do the high heat. Should I treat it the same as a high heat Briket. Foil at 160-165, start checking for tender at approx two hours later? </div></BLOCKQUOTE>I would. One difference is that we go for sliceable on the brisket but you are looking for pullable. I recently did 8lb chuck roasts, they were moist tender and they just fell apart in my hands ... they took 14 hours at 275ºF (I didn't check for 3 hours so they might have been ok as early as 12). I think it's possible to make it pullable in 6 hours but it might not be as nice as one done slower.
Grilling a blade steak is a good example. When you grill a blade steak with direct heat, say 500ºF plus, the moisture gets squeezed out by constricting tissue and it's dry before connective tissue has had a chance to soften and the meat is dry AND tough. If we use a soup can recipe and cook in the oven at 325ºF in soup the meat can be more tender and moist not because it's in liquid but it's had more time to become tender.
What I can't tell you definitively is how that roast of yours will take to the plan in 6 hours.
Any chance you could load it in a crock pot on low for a few hours prior to smoking? ... you'd loose the smoke ring but not the flavor.
Good luck Steve!
Steve Forwe
TVWBB Fan
I sure can. If it will fit. Do I need to add anything to it while it's in the crock pot?
Steve Forwe
TVWBB Fan
Ok. The work schedule changed and I was able to put it on at midnight. It's now 9 am here and the internal is 168. Should I foil or not, and at what temp referance should I start checking for done (tenderness)?
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Forwe:
Ok. The work schedule changed and I was able to put it on at midnight. It's now 9 am here and the internal is 168. Should I foil or not, and at what temp referance should I start checking for done (tenderness)? </div></BLOCKQUOTE>
Yes, foil now and start to test for tenderness around 195º. Do not go by temperature alone to determine doneness on a chuck especially....They're done when you can easily insert and twist the meat with a fork.
Ok. The work schedule changed and I was able to put it on at midnight. It's now 9 am here and the internal is 168. Should I foil or not, and at what temp referance should I start checking for done (tenderness)? </div></BLOCKQUOTE>
Yes, foil now and start to test for tenderness around 195º. Do not go by temperature alone to determine doneness on a chuck especially....They're done when you can easily insert and twist the meat with a fork.
Steve Forwe
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Forwe:
Ok. The work schedule changed and I was able to put it on at midnight. It's now 9 am here and the internal is 168. Should I foil or not, and at what temp referance should I start checking for done (tenderness)? </div></BLOCKQUOTE>
Yes, foil now and start to test for tenderness around 195º. Do not go by temperature alone to determine doneness on a chuck especially....They're done when you can easily insert and twist the meat with a fork. </div></BLOCKQUOTE>
Done, and will do. Thank you Larry.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Forwe:
Ok. The work schedule changed and I was able to put it on at midnight. It's now 9 am here and the internal is 168. Should I foil or not, and at what temp referance should I start checking for done (tenderness)? </div></BLOCKQUOTE>
Yes, foil now and start to test for tenderness around 195º. Do not go by temperature alone to determine doneness on a chuck especially....They're done when you can easily insert and twist the meat with a fork. </div></BLOCKQUOTE>
Done, and will do. Thank you Larry.
Shawn W
TVWBB Emerald Member
I'll second larry's point, go till it's done.
I recently did one, got a single reading of 205ºF but needed a lot more time. Dropped down to 225ºF and didn't check it for 3 more hours, didn't check final temp but it had softened up enough, it got coolered for 2 hours and it turned out beautiful.
I recently did one, got a single reading of 205ºF but needed a lot more time. Dropped down to 225ºF and didn't check it for 3 more hours, didn't check final temp but it had softened up enough, it got coolered for 2 hours and it turned out beautiful.
Steve Forwe
TVWBB Fan
Shawn W
TVWBB Emerald Member
Looks like great eats at Steve's house!
I'm kinda bummed you didn't end up trying high heat pulled beef, but at the same time a little relieved ... I really wasn't sure if 6 hours was enough to get pullable.
Been thinking about it though ... if I was to try it I'd turbo the front end, say up to 150º internal or so then put the brakes on and run at 275º through the tenderize.
I'm kinda bummed you didn't end up trying high heat pulled beef, but at the same time a little relieved ... I really wasn't sure if 6 hours was enough to get pullable.
Been thinking about it though ... if I was to try it I'd turbo the front end, say up to 150º internal or so then put the brakes on and run at 275º through the tenderize.
Steve Forwe
TVWBB Fan
Thanks for the kind words all. Shawn, the next one I do will be high heat. Just gotta try it.
Larry Wolfe
Closed Account
Steve that looks incredible! That is a chuck done righ my friend!!!
Steve Forwe
TVWBB Fan
Thanks a ton Larry, and again, the rest of the fellas. I a nice feeling getting atta boys from the Pros.
