Author Topic: Tomorrow’s Chuck Roast  (Read 1251 times)

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • Model 2wifi
Tomorrow’s Chuck Roast
« on: December 02, 2021, 12:23:07 AM »
I picked up a nice 3 pound chuck.  It’s in a dry brine now.  The smoke will be hickory.  225 to an IT of 185 and then a nice rest before slicing.  The question is to wrap at 160 or go bare?

Lonzinomaker

  • Hero Member
  • *****
  • Posts: 483
Re: Tomorrow’s Chuck Roast
« Reply #1 on: December 02, 2021, 10:33:50 AM »
Are you going to slice or pull?
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • Model 2wifi
Re: Tomorrow’s Chuck Roast
« Reply #2 on: December 02, 2021, 11:15:31 AM »
Slice

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2307
Re: Tomorrow’s Chuck Roast
« Reply #3 on: December 02, 2021, 12:14:10 PM »
I have smoked 4 or 5 chuckies and always went with no wrap.   Turned out great.
Steve from Delaware
Smokin-It #2

barelfly

  • Hero Member
  • *****
  • Posts: 943
Re: Tomorrow’s Chuck Roast
« Reply #4 on: December 02, 2021, 02:01:47 PM »
What kind of bark finish are you wanting? I feel that helps determine if to wrap or not. I feel the wrap takes away from the final product if you are looking for a bit of crunch on the bark.

At least in my experience that has been the case for wrapping. But, that’s where you can try butcher paper/pink or brown paper as your wrap instead of foil.

That said, I don’t wrap anything in the smokin-it smokers any longer.

Enjoy that chuckie!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • Model 2wifi
Re: Tomorrow’s Chuck Roast
« Reply #5 on: December 02, 2021, 08:23:30 PM »
I'm firmly into the stall at 167.  No wrap this time.  Bark is nice but my primary objective is a nice moist slice.  I'll take what I get with the bark.

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • Model 2wifi
Re: Tomorrow’s Chuck Roast
« Reply #6 on: December 02, 2021, 11:50:59 PM »
Dinner was great.  The flavor was perfect.  All that said I still want something a bit more moist and tender.  I cooked it to 185 with a good rest.  Maybe 180 next time.  Maybe a wrap while resting.  Any ideas?
« Last Edit: December 03, 2021, 01:47:48 AM by Ken »

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2307
Re: Tomorrow’s Chuck Roast
« Reply #7 on: December 03, 2021, 08:22:14 AM »
I have a feeling that "moist and tender" may work against each other for a chuckie.   Moist would suggest pulling at a lower temp, but I am not sure about the tenderness.    I think your idea of pulling at 180*, wrapping and resting for an hour or more is worth a shot.   While wrapped and resting, the moisture should redistribute back through the meat.   I am just not sure about the tenderness aspect.   

You have me thinking of a test run myself this weekend....
Steve from Delaware
Smokin-It #2

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • Model 2wifi
Re: Tomorrow’s Chuck Roast
« Reply #8 on: December 03, 2021, 11:57:05 AM »
Recently I smoked a petite sirloin roast.  It’s much like a top sirloin roast, just less expensive.  I think everyone liked the texture of that better.  The beefy flavor was great too.
« Last Edit: December 03, 2021, 11:59:56 AM by Ken »

barelfly

  • Hero Member
  • *****
  • Posts: 943
Re: Tomorrow’s Chuck Roast
« Reply #9 on: December 03, 2021, 10:36:13 PM »
Do you have a Sous Vide machine? I think to get what you are wanting, that’s the way to go. I’ve cooked chuckie for 48 hours in a 145* water bath, then iced and then brought it back up to 145* on the Weber or 3D (have tried both ways). You get the best of both worlds here, tenderness, juicy and smoke.

If you don’t have one, I have an Anova sous vide, they are worth every penny! Another popular brand is Joule. Both are great. The Anova comes with a holder and joules just kind of stand in the pot/container.

But that’s an idea to get exactly what you might be looking for.
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Ken

  • Sr. Member
  • ****
  • Posts: 212
  • Model 2wifi
Re: Tomorrow’s Chuck Roast
« Reply #10 on: December 03, 2021, 11:03:11 PM »
I think that's a great option and the results would be as you described.  I have Sous Vide but it gets used rarely.  The quality of the cooking is great, but I have a hard time putting that much time into it. Try a petite sirloin or top sirloin for great results without the extra time.