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Old 11-12-2007, 10:25 AM   #1
Rag
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Chewy Chuck

Smoked another chuck roast yesterday. Foiled at 160* and pulled from pit at 200*. Tasted a small piece and found it tough. Poured the juice from the foil into a pot and braised it till tender. Then it was good. Can't seem to cook them tender on the pit.
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Old 11-12-2007, 11:04 AM   #2
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might try taking it up just a little higher (205). I have had great luck with the larger ones (over 5lbs) but never with any under that weight. Sams gets whole chuck rolls in from time to time and puts them on sale. Its always the first thing to go in my house.
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Old 11-12-2007, 11:14 AM   #3
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Rag look for one with plenty of marbling thats not cut too thin get one at least 2 in. thick
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Old 11-12-2007, 11:55 AM   #4
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Re: Chewy Chuck

Quote:
Originally Posted by Rag
Smoked another chuck roast yesterday. Foiled at 160* and pulled from pit at 200*. Tasted a small piece and found it tough. Poured the juice from the foil into a pot and braised it till tender. Then it was good. Can't seem to cook them tender on the pit.
You cannot go by temperature alone for chuck roasts, you have to use the twist test. When the internal temperature hits 195* open the foil and insert a fork and twist it, repeat every 5* until you are able to easily twist the fork, that's when it's done. Then let the chuck rest wrapped in the foil for a minimum of 1 hour, then open the foil drain the juices and shred, then redistribute the juices onto the shredded beef.
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Old 11-12-2007, 12:34 PM   #5
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Re: Chewy Chuck

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Originally Posted by Larry Wolfe
Quote:
Originally Posted by Rag
Smoked another chuck roast yesterday. Foiled at 160* and pulled from pit at 200*. Tasted a small piece and found it tough. Poured the juice from the foil into a pot and braised it till tender. Then it was good. Can't seem to cook them tender on the pit.
You cannot go by temperature alone for chuck roasts, you have to use the twist test. When the internal temperature hits 195* open the foil and insert a fork and twist it, repeat every 5* until you are able to easily twist the fork, that's when it's done. Then let the chuck rest wrapped in the foil for a minimum of 1 hour, then open the foil drain the juices and shred, then redistribute the juices onto the shredded beef.
I like that. Will try it.
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Old 11-12-2007, 03:50 PM   #6
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Uh......pics?
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Old 11-12-2007, 04:35 PM   #7
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Glad you were able to salvage the chuck. Great-tasting meat, however you do it. The half-dozen or so I've smoked have generally gone to the 200-205 range before they were done. Larry's advice works for me.

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