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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-20-2010, 01:04 PM   #1
Tommyc
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Default Chuck Roast, anybody have some tips

Doing a chuck in a UDS, first chuck. Does anybody have any tips. Planning on doing it like a do a brisket.
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Unread 07-20-2010, 01:08 PM   #2
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Just give it a good rub and let it go to 195 or so (Some go up to 205) or until it pulls easily. Use a pan for the drippings which can used to mix in after pulling (skimming off fat if wanted). Some folks also like to foil around 165, but I haven't personally tried this. Pulled chuck sammiches are wonnerful!
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Unread 07-20-2010, 01:29 PM   #3
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Here's another thread with some good info:
http://www.bbq-brethren.com/forum/sh...ighlight=chuck
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Unread 07-20-2010, 01:57 PM   #4
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I did a couple last weekend pretty much as stated in the link above. Took them to ~165, foiled with some broth/apple juice, cooked to 205+. I then wrapped in another layer of foil and let rest for several hours in a cooler.
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Unread 07-20-2010, 02:07 PM   #5
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Im cooking 2 at the time will post pron as soon as my phone e-mails them to me, i gotta get a new camra. I cooked one last week and cooked it to 200 internal temp and it pulled awsome, i injected with a mixture of worsteshire, apple cider viniger, a shot of jack for the injection and a shot for me then i rub with black pepper, garlic, and salt.
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Unread 07-20-2010, 02:18 PM   #6
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I have one in the Egg right now. I'm cooking at at 275 and will go until the probe slides in with little resistance. Probably 200 - 205 degrees for a chuckie.

If you haven't bought the meat yet, get a big roast. I hate the little two and three pounders that the grocery stores around here sell. They can dry out way too easily. I try to get a chuck that is at least 5 lbs. I think today's was 7 lbs, but I don't remember.
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Unread 07-20-2010, 03:23 PM   #7
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Check thirdeyes blog he has what seems to be a good recipe
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Unread 07-20-2010, 03:25 PM   #8
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no store bought stuff on my end fresh off the farm i wish everyone could be so lucky
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Unread 07-21-2010, 10:59 AM   #9
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Mine stalled so give yourself enough time for it to be done when its done...
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Unread 07-21-2010, 01:05 PM   #10
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I did a 20 pound clos awhile back did it just like a brisket turn out good
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