CHUCK ROAST

I got 33 hits when I did a search of all forums. Many discussed time, weight and temperature as well as seasonings used. I think you will like the chuck roast and it doesn't take nearly as long to cook as a brisket.

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

Sometimes on a shoulder clod,or even a roll there are a couple of steaks to be had.

Smaller chuck roasts often don't leave steaks that are great at 140�.

Stuttering problem Tom...? LOL, couldn't resist Looks like there was a problem with the board here.

Yep,I have deleted 1/2 doz of this one.

Tom, you were right, 1st cut about 1" a wee pit tuff. pulled at 148. next cuts real thin, much better. bark was best part of all. will reheat to 190 in oven and see what happens. had to try it.

j foley