bryan Posted April 5, 2015 Report Posted April 5, 2015 Slice 2.5 lb Chuck roast into 1.5 inch wide slices. Slather with mustard. Add salt and pepper. (equal parts) Cook at 220* for abt 5h. (int = 180*)
bryan Posted April 5, 2015 Author Report Posted April 5, 2015 Chuck at 152* Semi tough. Wraped in foil and returned to KK (taste is great)
MacKenzie Posted April 5, 2015 Report Posted April 5, 2015 This is interesting, can't wait for the big finish:)
bryan Posted April 5, 2015 Author Report Posted April 5, 2015 Just took chuck up. Foil brought just right amount of tenderness back to meat. (foiled = 1h) Great cook with good med texture and beefy taste. Heavy salt and peppering was right on. I recommend this cook.
bryan Posted April 6, 2015 Author Report Posted April 6, 2015 Chef - COOKED4/5/2015:KK set 220*Cooked to 154*.Wrapped in foil.Cooked another hour.Outstanding cook with great med textute.Salt and pepper flavoring outstanding as always.4/6/2015I heated up a piece of chuck this morning. (microwave) Meat was dry. Way to dry.Later will heat a piece in ziptop bag in hot water on stove.Expect to still be to dry.Suggest dropping first cook temp to 140*.Notes:Cook was good as eaten hot first time around.Not good next day when nuked.This can be a good new cook.Any help will be appreciated.
tony b Posted April 6, 2015 Report Posted April 6, 2015 I've been experimenting with pot roast on the grill for a while now - both top round and chuck roasts. (Bottom round is just a bit too tough to cook dry, even lo & slo!) I cook them like a brisket - to an IT of 210F. Usually injected with Butchers Brisket injection. Outside rub has varied; I've done Sucklebusters Hoochy Mama, Oak Ridge Black Ops, and Dizzy Pig Raising the Steaks/Red Eye Express. All have been very good. Serious beefy flavor. Has become a house fav. Only reason for me to do a brisket anymore is for Burnt Ends. My philosophy is - If the meat comes out a bit on the dry side, that's why we invented gravy!! My go-to is to saute onions and mushrooms until just brown, add a little AP flour, cook slightly, add beef stock with some Herbs de Provence, reduce until just about thickened, then finish with a nice dollop of veal demi-glace, S&P to taste. Doesn't get much better than that! 3
bryan Posted April 6, 2015 Author Report Posted April 6, 2015 Your timing is great. I was just going to ask for temp and time for pulled beef.
tinyfish Posted April 6, 2015 Report Posted April 6, 2015 House favorite for us is also chuck roast for pulled beef following the pepper stout beef recipe. I switched to using wine with some sherry(only white wine so far had no red wine) instead of beer. I find the wine give the beef much more flavor and I add mushrooms too. I can use this for lunch and dinner.
ckreef Posted April 6, 2015 Report Posted April 6, 2015 House favorite for us is also chuck roast for pulled beef following the pepper stout beef recipe. I switched to using wine with some sherry(only white wine so far had no red wine) instead of beer. I find the wine give the beef much more flavor and I add mushrooms too. I can use this for lunch and dinner. I've done something similar a few times using red wine. I then take the leftover juice and thicken it into a nice beefy, wine sauce.
tony b Posted April 6, 2015 Report Posted April 6, 2015 Several good recipes in the Beef forum (Clay's Pulled Beef and Baltimore Pit Beef).
