View Full Version : Chuck roast
jsperk
12-06-2015, 08:07 AM
I did two chuck roast. Wrapped both at 160. One in foil and one in paper.
Pulled them both when they probed tender.
I liked the paper one better. Used some Suckle Busters Wild Thing rub.
Forgot to get when pulled and made into sandwiches.
hogs122
12-06-2015, 08:14 AM
Oh yea! I'd definitely hit that.
speed2486
12-06-2015, 08:20 AM
Nice chucks! Is that a Tappecue that you are using?
jsperk
12-06-2015, 08:30 AM
Nice chucks! Is that a Tappecue that you are using?
Yes that is a Tappecue. I like it a lot. Although one probe is bad. I will post my graph. You can see it was reading in the 250 my meat. You can see the drops when I put meat on and switched probe out and wrapped the chucks. Also when I pulled the foil one off. It was done about and hour before the paper.
Probe one pit
Probe 2,3,4 food. I didn't use probe 2 until I got home from running around.
speed2486
12-06-2015, 08:34 AM
I think I've figured out want Santa is bringing me for Christmas - She just doesn't know it yet!
Enrico Brandizzi
12-06-2015, 08:35 AM
I can see why you prefer paper one!
Nice cook! Thanks for sharing!
DjPorkchop
12-06-2015, 11:28 AM
Nice looking chuckies. I sure wish I could catch a big sale on them here.
jsperk
12-06-2015, 11:35 AM
Nice looking chuckies. I sure wish I could catch a big sale on them here.
I only get them when they are buy on get one free. So its like $2.50 or $3.00 a pound. To extensive when not on sale.
I do love chuckles, have one on now for pepper stout beef. Yours look great!
cowgirl
12-06-2015, 06:43 PM
Great looking chucks! Now I'm hungry! :grin:
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