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Author Topic: My first chuck roast (chuckie)  (Read 1081 times)

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Polekitty

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My first chuck roast (chuckie)
« on: October 08, 2017, 01:08:51 PM »

Cooked my first chuckie yesterday. It was a 2.5# that I put my brisket rub on, threw it in the CC DLX at the hi-smoke (225) setting. Cooked at that setting for 3 hours. Pulled it and wrapped it and then cooked it until the IT was 198 which only took about another 2 hours at the same temp. It rested about 2 hours before unwrapping it and to my surprise, it was a little tough. Very good flavor and good smoke ring. The wife thinks I cooked it too long. She cooks these things in the oven covered at 375 for 2 1/2 hours, never checks it or checks the IT and falls apart while trying to get it to the plate. I wonder if the final IT is that big of a deal. Gonna try another one but this time I'm reducing the cook time after wrapping by 30 minutes.
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mowin

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Re: My first chuck roast (chuckie)
« Reply #1 on: October 08, 2017, 01:29:11 PM »

Could be you IT was too low.  Try taking it to 203 or just go by probe tender.

Your wife basically braised the roast at a higher temp.
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Polekitty

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Re: My first chuck roast (chuckie)
« Reply #2 on: October 08, 2017, 01:34:04 PM »

Ya think another 5 degrees would make that much deference?
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Bobitis

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Re: My first chuck roast (chuckie)
« Reply #3 on: October 08, 2017, 01:35:44 PM »

yes.
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Trooper

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Re: My first chuck roast (chuckie)
« Reply #4 on: October 08, 2017, 01:43:11 PM »

Under cooked chuckie
vs.
Over done chuckie

Go with the over done chuck roast. It's actually hard to do
The fat and connective tissues continue to break down to a soft jello consistency in the LONG cooks.
« Last Edit: October 08, 2017, 07:45:37 PM by Trooper »
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Maineac

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Re: My first chuck roast (chuckie)
« Reply #5 on: October 08, 2017, 02:51:33 PM »

When I make Pepper Stout Beef I have to take chuck to 210-211 before it will probe and pull well.  You didn't overcook it.
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Bar-B-Lew

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Re: My first chuck roast (chuckie)
« Reply #6 on: October 08, 2017, 02:56:25 PM »

I guess it all depends on what you wanted to do with it.  I have only ever used chuck for burnt ends and for pulled beef.  Like others said, I like to cook them to 200-210 depending on probe tender temp.
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Polekitty

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Re: My first chuck roast (chuckie)
« Reply #7 on: October 08, 2017, 03:18:40 PM »

When you refer to probing, are you talking about sticking the temp probe in it? I was going to pull it like a butt, but that didn't work out. So I'm going to heat it up before I pull the ribs off and try slicing it.
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Bar-B-Lew

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Re: My first chuck roast (chuckie)
« Reply #8 on: October 08, 2017, 03:26:32 PM »

Yes, stick the thermapen or something similar in and if it goes in like butter the meat is done.
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Polekitty

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Re: My first chuck roast (chuckie)
« Reply #9 on: October 08, 2017, 05:42:05 PM »

Thanks, I'll get one.
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mowin

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Re: My first chuck roast (chuckie)
« Reply #10 on: October 08, 2017, 08:20:21 PM »

A skewer or even a long toothpick works just as well.  Probe in a few different places to make sure it slides in with no resistance. 

Of course if you NEED a excuses to get a instant read thermometer, this one might work.  Lol
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Craig in Indy

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Re: My first chuck roast (chuckie)
« Reply #11 on: October 10, 2017, 08:18:39 PM »

I'll throw my :2cents: in with the crowd saying your IT was too low. I do mine to 203-205 and it comes out great, but it's also basically braised for the final 2-3 hours, in a loose foil boat with garlic, onions, potatoes, carrots and beer.
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