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I have smoked chuckies in the past and treated them just like pork butt; took them up past 190 degrees internal and pulled them for sandwiches. Recently someone mentioned cooking them on the grill.

I did a marinade of soy sauce, olive oil, worcestershire, and a few spices from the pantry. Bagged and marinated a 2.5 pound chuck roast for about four hours in the fridge. Heated up half the grill and seared for three minutes per side, then cooked cold side with the lid closed for about two hours at approximately 225 degrees. Every fifteen minutes I basted and flipped it. At the end I brought the flames up and removed the meat at an internal temp of about 150.

Cut away some of the connective tissue and the piece I had presented like a fine steak somewhere between rare to medium. Not fork tender like a ribeye, but sliced then it was easy to chew and satisfied my steak cravings. Something about $2.25/pound made it a lot easier to put in my shopping cart than those other steak offerings.
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Did you grill because you didn't like the results of smoking?

For it to be tender you'll have to braise it (the traditional method of using foil or a crockpot) but you'll have to cook it to a higher temp if you want more tender. The kind of connective tissue in brisket is similar in chuckies and the collagen needs time/temp to break down.
Did you grill because you didn't like the results of smoking?

I like smoking them, reminds me of brisket. I tried grilling because the marinade and char remind me of steak. This didn't fall apart like it would from the crockpot (which is a completely different taste and texture experience), but it was tender enough to slice and eat like a steak.

It was a fairly long cook, but I was looking for the exterior char and interior temp of medium-rare. Anyone ever take a chuck roast to 145 degrees internal in the smoker?
quote:
Originally posted by twofer:
Something about $2.25/pound made it a lot easier to put in my shopping cart than those other steak offerings.


Sounds like an interesting method to try, but I've found that wrapping ribeyes in foil brought from home and transporting them under your shirt while in the store, serves both to tenderize them and make them more affordable. Eeker
quote:
Originally posted by Todd G.:
... and transporting them under your shirt while in the store, serves both to tenderize them and make them more affordable. Eeker


The above post in NO way represents the views of Cookshack, the forum or even me (just in case the cops are watching the internet) Razzer

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