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I cook my chuck roasts just like I do briskets. And as CT-Q says, it doesn't take nearly as long. I foil at about 160, adding a little thinned home made BBQ sauce, toss it back in and take it up to 190-195. Let it rest for at least 30-45 minutes (longer iis better). Slice as you would a brisket. Some pretty good eats!. Do the search on chuck roast, you'll get some good responses.

Hope this helps a little.
Take it up to 195 and then foil it and let it rest for at least one hour. The temp will probably rise a bit more to 200 or so but that is ok. You should then be able to pull the chuck for shredded beef if that is your goal. I did a 16 lb cryovaced chuck roll a few months ago and turned out great.
plan on taking it to 140,takeing it out,cut a few nice chunks off, [i like my meet rare] then saveing the rest for pulled beef that i will take to 195 or so. when i put it back in i will most likely foil w/apple juice. yes i did a serch on chuck roast, found lots of good info.
thanks again to the forum and it's members.....

j foley

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