bryan Posted April 18, 2015 Report Share Posted April 18, 2015 KK4/18/04/2015 I'm into chuck this month 4 lb boneless beef chuck roast 3 tsp kosher salt 1 tsp fresh ground black pepper 1 tsp Ancho chile powder 1 tsp garlic powderPREPARE ROAST2 hours before cooking, sprinkle roast with salt, pepper, chile powder, and garlic powder. Let rest in frige.TRUSS AND SKEWER ROASTOne hour before cooking, remove roast from frige.Tie roast every 1.5 inches, then place on rotisserie.(let it rest at room temperature until ready to cook)Prepare grill for cooking on indirect medium heat.COOK ROASTPut spit on rotisserie, start it spinning.(the grill shouldn't get much above 220)It is done cooking when it reaches an internal temp of 185*.(measured in the thickest part of the roast)SERVERemove spit from grill, and let rest for 15 min.Slice roast into 1/2in thick slices.NOTEChuck roast is a cut that is full of connective tissue.To get that connective tissue to melt, and give you a tender roast, you have to cook it to well done.It's almost impossible to overcook it. CONNECTIVE TISSUE BREAKS DOWN BETWEEN 160-180* Family coming this coming week. Plan on doing ribs, spatchcock, and ????? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 19, 2015 Report Share Posted April 19, 2015 I love doing pulled beef with chuck roast using wine as the liquid and mixed some peppers, onions, garlic and mushrooms. Quote Link to comment Share on other sites More sharing options...
bryan Posted April 19, 2015 Author Report Share Posted April 19, 2015 tinyfish- Sounds good. I have made a note to give it a try. Thanks Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 19, 2015 Report Share Posted April 19, 2015 Cook shack the recipe that I follow is pepper stout beef from the wolfspit http://wolfepit.blogspot.ca/2009/10/pepper-stout-beef.html?m=1. I have done it twice using white wine as the liquid (had no red wine) and for me I like the wine better and adding sliced mushrooms 10 mins before its done cooking. What I am going to try next time since I usually cook a 6 - 8 lb chuck roast is adding the veggies half through the foiled part of the cook. I'm not sure if using the larger chuckie that it was to cook longer but the veggies almost disintegrate. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 19, 2015 Report Share Posted April 19, 2015 Very nice. I've done a few pulled beef chuck roasts to make Street Tacos. I've used beer, white wine and red wine. I like the red wine best. I take the leftover juices and reduce it down for a nice drizzle sauce. I always cooked my vegetables separately. (except for a few onions and what not to help season the braise) 1 Quote Link to comment Share on other sites More sharing options...
bryan Posted April 19, 2015 Author Report Share Posted April 19, 2015 tinyfish- Sure looks good. Thanks for the recipe and the reference. Good Eats. Quote Link to comment Share on other sites More sharing options...
