Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[bray144k]

I want to make an ~3 LB chuck roast while at work. I'm not sure if it's possible. Have any of you left a roast for around 9 hours with no supervision?

[Bar-B-Lew]

I have never cooked a chuck roast naked on the grill for the entire cook.  I have always had to put it in a covered pan with liquid at some point during the cook to get it to the point where it would be easy to shred.  Curious to hear others thoughts and what you end of doing.  I just bought about 25# at lunch today for $3.59/# which is about $2-$3/# less than I normally see it in stores (even Sam's, Costco, or Restaurant Depot).

[hughver]

Have never done it, but I would think that leaving it on the grill for 9 hours at a low temperature would dry it out to the point that it would be uneatable. I'd bag the grill and cook it in a crock pot set to low with some moisture. Another option, if you have a sous vide set up, you could smoke it for a few hours and then sous vide to fit your schedule. 

[glitchy]

I’ve had several take that long, but I usually wrap in butcher paper once the bark is where I like it. When I go whole time unwrapped there’s too much bark. Most of the 9 hours might have ben 4+ pounds too.

[bray144k]

I think I'm going to pass on trying that and just wait until this weekend. I was hoping for a miracle

[lil moose]

Most of my "Chucks" are smoked within 4 hrs...   3hrs  at 225 then I place it in a pan of beef broth and foil for the last hr or so