Fetzervalve Posted November 7, 2006 Report Share Posted November 7, 2006 On the same trip to the raping butcher (see brisket thread) my wife asked for a chuck roll - she was provided what was labeled :::boneless chuck roast:::: same or not - I don't know. Seen here: slapped on as soon as the brisket came off After 19.5 hrs @ 230 - bumped up to 240- 245 when it hit 180 then dropped back a few degrees. Pulled @ 190-191 wrapped @ rested. Pulled - started 11 # - cooked 7.5# pulled out about 1# fat. Again very good overall, not a very deep smoke ring... it was cold when I put it in - thermometer read 38. It had quite a bit of fat/connective tissue still in place, didn't fall apart like the butt did. Should I have left it on longer? Closer to 195(+)? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted November 7, 2006 Report Share Posted November 7, 2006 That looks good. That is one huge hunk of beef. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 7, 2006 Report Share Posted November 7, 2006 Looks very good. I have a 29 pounder waiting to cook. Will cook in about a week or so when it is thawed. Makes great chili and tacos. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted November 7, 2006 Report Share Posted November 7, 2006 nice hunk o chuck. not tons of experience here, but i don't usually check temps for doneness. i let the meat tell me when it's done. while it's still on the smoker, pull at it a little. if it doesn't pull as easy as you like, leave it on longer. sorry to be simplistic, but, with butts, briskets, or ribs (low & slow) i just don't use temps. use the 1.5hours/pound at 250 rule of thumb, and towards the end, check things out. don't rush the meat and don't take it off if you aren't happy yet! that being said, the pull looks really good, and it really does make great chili & tacos! enjoy! Quote Link to comment Share on other sites More sharing options...
Curly Posted November 7, 2006 Report Share Posted November 7, 2006 I go the opposite on this issue. I put the polder in the meat, and when the temp is where I want it...it's done. Don't care how long it took (or how short) or how many hours per pound, when it get's there, it's done Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted November 7, 2006 Author Report Share Posted November 7, 2006 Thanks for the tip 'Chop, I'll do that next time. I still can't believe I can leave the lid down for HOURS without looking, but then I start getting antsy and it's getting close to feeding time, and it's getting close to bed time, etc. - then I pull it too soon (probably) I'll try to do better. Do you monitor the temp or do you just start checking it around the calculated done time? This chuck went for about 1.75/lb @230. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted November 7, 2006 Report Share Posted November 7, 2006 i start checking when i get curious. maybe an hour before i figure it will finish. i've been leaning towards going higher on temps than lower. 250-275 even. usually, like with butts, i'm finished before i figured. the bone slips out and i usually have to take them off the grill in halves, since they wont hold together. Quote Link to comment Share on other sites More sharing options...
