chuck roast for only 1hr?

[DRMSMKER]

So I watch this guy alot on youtube.
In this vid he smokes a 2.5lb chuck roast for an hour then finishes in foil for 15 mins. Smoking temp around 275.

Everywhere I've read on how to cook a chuck roast is smoke to 160ish then foil til 200 like a butt.

Around 8:45 is when he slices and it seems very tender. It was my understanding that if not cooked like a butt it will be super tough.
Thoughts? video points: 3:20, 4:20, 5:00, 5:15, then cutting at 8:45
https://www.youtube.com/watch?v=BBWDgFvABO4

 

[Lawnguy]

With tough cuts you have two choices to get it tender. Rare or long cook time. Anything in between will be tough.

 

[DRMSMKER]

With tough cuts you have two choices to get it tender. Rare or long cook time. Anything in between will be tough.

In the video it looks like it was cook to about med. and still looked pretty tender and looked as if it sliced pretty tenderly too.

 

[Lawnguy]

I went back and looked. It looked rare to me on my screen. I know different monitors with have different colors. It also looked like blood was shooting out as he was cutting it. The plate looked bloody too.

I wouldn't call that medium.

 

[DRMSMKER]

I went back and looked. It looked rare to me on my screen. I know different monitors with have different colors. It also looked like blood was shooting out as he was cutting it. The plate looked bloody too.

I wouldn't call that medium.

You're right, I looked again and looks more rare than Med. and there were good amont of juices flowing out. Makes sense for smoking only 1 hour then 15 in foil for 2.5 lbs of thick meat. So internal temp probably got to 135-140 max ya think?

 

[Lawnguy]

I would think.

 

[Tat-que]

He puts it on full sun on fence and pulls it an hour later in total darkness? I think a Wee bit more than an hour!

 

[smoke ninja]

both pork butts and beef chuck roast can be cooked to pull or cooked to slice.

I used to do alot of chuck steaks, there is some extra fat to eat around but they are good eats for less than half the price of premium steaks

 

[Demosthenes9]

The chuck isn't a homogenous hunk of meat. It's made up of different muscles with varying textures and toughness/tenderness. If you will, think of the differences between the point and the flat of a brisket. The point is tender and well marbled, while the flat is tougher with a lot of connective tissue.


Same with the whole chuck primal. Part of the primal, (about 3 inches of it), is the same muscle that makes of the ribeye. When looking at a cow from the side, the chuck starts right behind the neck and going towards the rear, the ribeye is right behind the chuck. Cows, by nature, can't be divided up nice and cleanly like city streets are. At some point in the past, someone arbitrarily decided that you take your knife and cut at the longissimus dorsi at certain point, the part closer to the front will be the Chuck, and the other side will be the Ribeye. BTW, going further down the cow, another cut is made which differentiates the Ribeye from the NY Strip.


Sorry for the digression. Anyways, going the other way on the chuck, towards the front of the cow, you get into the actual shoulder muscle which is a "working muscle" and therefore, has more connective tissue and is tougher. End result is that some chuck roasts absolutely need to be slow cooked or braised to break down the connective tissue to make them tender. Other chuck roasts can indeed be grilled or smoked just like a Ribeye. Unfortunately for me, I've never been able to tell the two apart at the grocery store.




Sorry for the wordiness, the ADD is kicking in.

 

[sleebus.jones]

It also looked like blood was shooting out as he was cutting it. The plate looked bloody too.

You're right, I looked again and looks more rare than Med. and there were good amont of juices flowing out.

Gonna have to disagree here, fellers.

So here's an interesting thing: The more rare something is, the LESS juice comes out. The more it gets toward medium, the MORE juice comes out. Think about it: when you cut raw meat, does juice come gushing out? Nope. However, if you get the meat hot enough that the muscle fibers start to contract, the contraction of fibers WILL squeeze out the juices when you cut into it. Of course, if you go all the way to well done, some of those juices have evaporated as a result of the cooking process.

TL;DR
Bloody plate = medium
Clean plate = rare

 

[DRMSMKER]

both pork butts and beef chuck roast can be cooked to pull or cooked to slice.

I used to do alot of chuck steaks, there is some extra fat to eat around but they are good eats for less than half the price of premium steaks

So when you cooked chuck steaks, what was your done internal temp or method?

 

[DRMSMKER]

The chuck isn't a homogenous hunk of meat. It's made up of different muscles with varying textures and toughness/tenderness. If you will, think of the differences between the point and the flat of a brisket. The point is tender and well marbled, while the flat is tougher with a lot of connective tissue.


Same with the whole chuck primal. Part of the primal, (about 3 inches of it), is the same muscle that makes of the ribeye. When looking at a cow from the side, the chuck starts right behind the neck and going towards the rear, the ribeye is right behind the chuck. Cows, by nature, can't be divided up nice and cleanly like city streets are. At some point in the past, someone arbitrarily decided that you take your knife and cut at the longissimus dorsi at certain point, the part closer to the front will be the Chuck, and the other side will be the Ribeye. BTW, going further down the cow, another cut is made which differentiates the Ribeye from the NY Strip.


Sorry for the digression. Anyways, going the other way on the chuck, towards the front of the cow, you get into the actual shoulder muscle which is a "working muscle" and therefore, has more connective tissue and is tougher. End result is that some chuck roasts absolutely need to be slow cooked or braised to break down the connective tissue to make them tender. Other chuck roasts can indeed be grilled or smoked just like a Ribeye. Unfortunately for me, I've never been able to tell the two apart at the grocery store.




Sorry for the wordiness, the ADD is kicking in.

Thank you for the detailed explanation. So i'm guessing the part he was cooking was more on the ribeye side and maybe he knows how to tell?

 

[DRMSMKER]

Gonna have to disagree here, fellers.

So here's an interesting thing: The more rare something is, the LESS juice comes out. The more it gets toward medium, the MORE juice comes out. Think about it: when you cut raw meat, does juice come gushing out? Nope. However, if you get the meat hot enough that the muscle fibers start to contract, the contraction of fibers WILL squeeze out the juices when you cut into it. Of course, if you go all the way to well done, some of those juices have evaporated as a result of the cooking process.

TL;DR
Bloody plate = medium
Clean plate = rare

So if he did cook that to medium, then I think based on what i've read about the chuck roast it would be tough and not slice like that.

 

[EdF]

So which model Stihl did he use to slice it?

 

[DRMSMKER]

So which model Stihl did he use to slice it?

Farmboss obviously....
He sliced it with a regular knife while holding the camera in the other hand so one handed on a cutting board. Looked like it sliced pretty easily too.

 

[smoke ninja]

So when you cooked chuck steaks, what was your done internal temp or method?

about 125 for most steaks for me. sometimes I would marinate just to be different and tenderize a bit. like I stated there is extra fat and gristle that i would just eat around. some cant get over that but at $4 lbs for cab it's a great value

they are actually labeled chuckeye steaks and there is a portion that is the continuation of the strip loin/eye of rib that is really good.

 

[Demosthenes9]

Thank you for the detailed explanation. So i'm guessing the part he was cooking was more on the ribeye side and maybe he knows how to tell?

You're welcome. As to the guy, there's one of two possibilities that come to mind. First being that he knows what he is doing and does indeed know how to tell which is the right cut of chuck roast for this process.


The other is that he has no clue whatsoever and just got lucky that he had the right cut. :icon_smile_tongue: