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[acguy]

I wish chuck roasts were as easy to find up here as they seem to be in the US. I can get them from a wholesaler but have to order 25lb. Most grocery stores grind it. If I go to a butcher I pay a premium price. I am just waiting for a little room in the freezer then I will go to the wholesaler. I got my delivery of Tatonka Dust last week. The best BBQ I have ever made was chuck roast using tatonka. I’m looking forward to trying this new method and holding at 210F. Thanks for sharing.

[Bar-B-Lew]

I didn't know that Tatanka dust was available again.

[acguy]

I didn't know that Tatanka dust was available again.

They began offering it again in March and quickly sold out, but was back available again in April. Showing available still on their website.

I tried it on some  poor quality strip loin steaks ( they were free) so I can't decide if there is any change from the original product yet. I understood one of the original ingredients wasn't available any longer and they spent a lot of time trying to recreate the flavor profile.

[MysticRhythms]

I wish chuck roasts were as easy to find up here as they seem to be in the US. I can get them from a wholesaler but have to order 25lb. Most grocery stores grind it. If I go to a butcher I pay a premium price. I am just waiting for a little room in the freezer then I will go to the wholesaler. I got my delivery of Tatonka Dust last week. The best BBQ I have ever made was chuck roast using tatonka. I’m looking forward to trying this new method and holding at 210F. Thanks for sharing.

If the stores in your area are grinding it then they are getting some in.
Talk to the people there and ask them if they will sell you a roast instead of grinding it.
They get to the store already broken down and need minimal trimming to be sold as a roast so it isn't like they would have to do much work.
Any store worth shopping at would be happy to do this for you.

[Hank D Thoreau]

Try Aldi, if you have one near you. They carry the prepackaged beef chucks. I have a bunch in my freezer. As far as roasts, they generally carry chucks, rib eyes and bottom round roasts. I finally gave up on the bottom round roasts after a few tries. You really need a slicer.

[Osborn Cox]

Following your technique, I did 2 chuck roasts today with just a simple Dalmatian rub.  They were at about 155IT after 4.5hrs when I wrapped them, turned up the temp a bit to get them to 205-210 and then held them there for about 1.5 hrs, and then 45 min rest before shredding.  They were really good, so tender and juicy, whole family loved them.  Thanks for sharing.
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[acguy]

I got a couple of Boneless Blade Roasts from Costco the other day and was going to try your method but sadly I didn’t get them on until 0930 with dinner set for 6. I am up for work at 0430 so eating later doesn’t work. Next time I will start them up around 7 to be able to hold them as you indicated.
Rubbed with Tatonka Dust, when they reached 160F, into a pan with Better than Bouillon and covered until they hit 210F rested for 45 mins then pulled. Lots of flavour and very moist.

[Hank D Thoreau]

I have not done chucks in awhile after running about 15 through my smoker. I did 2 more today using the slow to 210 and hold method. It worked great. This time I added a bit more beef broth when I wrapped in the 160's. They turned out incredibly moist and fell apart with the bear claws. The wrapping and the extra broth did not hurt the bark. Below is the chart. You can see where I wrapped and how I held the temperature at the end. I usually have to do a bit of tweaking to get the temperature steady in the 205 to 210 range on all the probes. This is where wifi really helps. I was watching Numbers on TV while waiting for the hold period to end. I measured hold time by episodes.

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[Hank D Thoreau]

Here is a picture of my morning shredded beef burrito. The great thing about shredded beef is that you can do so many different things with it. I see some impressive sandwiches built at my house.

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[pmillen]

Hank, I don't think you've mentioned the rub you prefer.

Or maybe you don't season them before you put them in the pit.

EDIT:  Also, no liquid except the ounce of beef broth when wrapping?

[Hank D Thoreau]

Hank, I don't think you've mentioned the rub you prefer.

Or maybe you don't season them before you put them in the pit.

EDIT:  Also, no liquid except the ounce of beef broth when wrapping?

I have been using JK Western Pride Santa Maria rub with Rodelle Gourmet Prime Rib seasoning. The Rodelle has large chunks of salt which makes it ideal for dry brining.

I didn't dry brine this time since it was a spur of the moment decision.

I think whether you use a rub and how much is determined by what you want to use the meat for. I find straight beef is better for tacos, which are my favorite.

Everyone else is making sandwiches of some sort, or eating it plain. For them I think the rub adds a nice flavor.

I added more broth this time, maybe about three times what I used to add. I think it really helped keep the chucks moist. That is all the liquid I added.

[Osborn Cox]

I made 3 chuck roasts today, we shredded and ate most of 2 of them.  The third is still wrapped in foil and I’m giving it to my sister tomorrow for dinner.   Any advice for the best way to reheat it?   I was going to tell her to put it in the oven at 200 for about an hour and then shred it.   Does that sound about right?   Any advice is appreciated. 

[Hank D Thoreau]

There is probably a best way but I just microwave in individual servers based on whether I am making tacos or bbq sandwiches. We have an excellent cook that lives with us that heats individual servings in a pan on the stove while adding all kinds of goodies to make it even more tasty. She is a meticulous cook that spends a lot of time putting a meal together.

[okie smokie]

This is my third time in the past couple of weeks cooking chuck roasts on the smoker.

The first two cooks turned out great but the chuck took a lot of effort to pull. I had to do it by hand, pulling the fibers apart. Forks or my bear claws did not work. It was too springy.

I was perusing the web reading recipes and one noted that chuck has more connective tissue to render than pork butt and it is best to take it to around 210 and hold it there for 1 to 2 hours.

I did just that, holding it for an hour. I pulled it off when one of my probes was showing 217. The chuck turned out great. The two roasts fell apart easily. A minute or so and it was shredded.

I was going to try to push it another half hour but I did not want to dry it out. I feel pretty confident going a little longer next time and seeing if I can get it even more tender.

Why would you want it more tender than "pull apart" tender?  It could end up mushy.

[Hank D Thoreau]

Fall apart is a relative statement. At the point of that post I was still looking for more tenderness. It didn't end up mushy.

I have continued to use the same approach of holding for 60 to 90 minutes in the 210 range and they have all come out great.

Holding a little longer improved the outcome. Now I have a formula that works. There is a lot of leeway. How long I hold depends on how well I am able to stabilize the internal temperature.

I have gotten pretty good at keeping it fairly constant.