Green Hornet
Head Chef
You'd better keep us posted! I love Chuck. I can say that? Can't I?
Even if it sounds gay.
Even if it sounds gay.
Chuck
- Thread starter Green Hornet
- Start date
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If you have answers, please help by responding to the unanswered posts.
Pigs On The Wing BBQ
Master Chef
Chuck is darn near $3.00 a pound around here. Must be a NY thing, looking good.
ScottyDaQ
Master of All
Mmmm chuck. Awesome!
cflatt
Sous Chef
Pigs On The Wing BBQ said:
Pigs of you have a Sams they have been doing chuck rolls for around 2.24/lb
Never saw one under 16lbs but who cares..it saves as well as pork...and goes faster here than the pork
Puff1
Chef Extraordinaire
Looking good so far
john pen
Master Chef
How long you think total cooking time will be ?
john pen
Master Chef
What temp are you looking for ?
LarryWolfe
Chef Extraordinaire
Ahhhh not much better than shredded smoked chuck!
Griff
Master Chef
Mmmmmm. Chuck. Enough said.
Finney
Master Chef
They do look good.
Unity
Executive Chef
This thread is reminding me that the freezer is down to one meal-size bag of chuck. Time to start watching for specials.
--John
(And I've only got one jar left of WRB. Time to start watching for specials. :P)
Time to start watching for specials.--John
(And I've only got one jar left of WRB. Time to start watching for specials. :P)
Cliff H.
Master Chef
I am reminded that I have a couple of bags of chuck in the freezer.
Looking good.
Looking good.
Tannehill Kid
Head Chef
Keeping my eye this. Can't wait to see how it turns out.
LarryWolfe
Chef Extraordinaire
Looks great Big E!
Cliff H.
Master Chef
From the look of the moisture content I would say you done good.
I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.
from the pic, it looks like you chopped it.
You got me wondering if pulling early and chopping may help the roast maintain moisture content better.
Chuck goes from tender to dry real easy unless you sauce it.
I have never found chuck to be fork tender at 200. It always seems to have to stay on for another hour or so after reaching that temp.
from the pic, it looks like you chopped it.
You got me wondering if pulling early and chopping may help the roast maintain moisture content better.
Chuck goes from tender to dry real easy unless you sauce it.
Unity
Executive Chef
I've always had good results taking it out at 200-205, foiling, and resting it several hours in the cooler. Comes out perfectly moist, pulls easily, tastes great.Cliff H. said:
--John
(Didn't mention that chuck loves WRB. WRB's the reason we let Larry hang out here.)
LarryWolfe
Chef Extraordinaire
Unity said:
John is exactly right, a long rest and cooling before pulling is very important and will give you great results everytime! Patience is also important, cause chucks can be stubborn but they won't come off my smoker until they pass the fork test!
I agree John, Wolfe Rub Bold rocks on Chuck Roasts!
Tannehill Kid
Head Chef
Looks like it turned out good and moist.
OP
OP
Green Hornet
Head Chef
Man-o-man does that look fantastic. I could use a couple of those sammies right about now! :P
I need to do a chuck next day off
I need to do a chuck next day off
Puff1
Chef Extraordinaire
That looks real tasty
