braindoc Posted September 4, 2021 Report Posted September 4, 2021 Been a little while since I’ve posted or cooked with Grendel. Between planning a thrice cancelled trip to Italy next month (complicated by the demise of Alitalia after 4 years in bankruptcy), a surge in medicolegal expert work, and a major software change in my office not much free time lately. Anyway, I have a 4 pound Lone Mountain wagyu chuck roast that needs to be cooked tomorrow. The boss does not want to serve it shredded. What are my options? 1 Quote
5698k Posted September 4, 2021 Report Posted September 4, 2021 Cook it like a brisket. SPG, cook naked until roughly 170° internal, wrap if you like, and cook until roughly 205° internal, but more importantly probe tender. Sent from my iPhone using Tapatalk 1 Quote
braindoc Posted September 4, 2021 Author Report Posted September 4, 2021 @5698k - Thanks. What do you think, about 5 hours total?? Quote
5698k Posted September 4, 2021 Report Posted September 4, 2021 Depends on cook temp, but at 225°, I’d think closer to 7. I don’t have any problems cooking hotter to speed it up though. Sent from my iPhone using Tapatalk 1 Quote
tony b Posted September 4, 2021 Report Posted September 4, 2021 What Robert said! I usually do chuck roasts instead of briskets, as they are too much meat for me usually. But, I cook the chuck exactly how I cook a brisket. 3 Quote
johnnymnemonic Posted September 5, 2021 Report Posted September 5, 2021 +1 on doing it like a brisket.Sent from my iPhone using Tapatalk Quote
C6Bill Posted September 7, 2021 Report Posted September 7, 2021 This is interesting, I never though to cook on like a brisket. I typically make pepper stout beef with them. I think it would be a good cook for the first weekend of NFL Along with Mac&Cheese of course 😁 2 Quote
Tyrus Posted September 8, 2021 Report Posted September 8, 2021 On 9/7/2021 at 5:35 AM, C6Bill said: I think it would be a good cook for the first weekend of NFL Yes, of course. A little S&P is all you need and it maybe a TD 1 Quote
braindoc Posted September 8, 2021 Author Report Posted September 8, 2021 The cook was pushed back a day. I did it like a brisket, mostly at about 240°F, wrapped at 168° and pulled at 204°, about 7.5 hours total. Not bad at all. Sorry, but no photos. 1 Quote
Tyrus Posted September 8, 2021 Report Posted September 8, 2021 The timing, temp, wrap and anticipation all sound so good, but without a pic ( and it's happened to me ) it never happened. 2 Quote
C6Bill Posted September 9, 2021 Report Posted September 9, 2021 So sad that you never got to cook it 😟 😂 3 Quote
johnnymnemonic Posted September 9, 2021 Report Posted September 9, 2021 Bet it was great. Made me hungry thinking about it. There's something about chuck roast and the way it falls apart. Each smoky little morsel is so good. I've since learned to smoke a decent brisket, and there are always giant hunks of heaven in a good brisket. But I really like the little ribbons of smoky meat that a chuck roast makes. mmmmm 1 Quote
