Let's Talk BBQ
MEMBER VIDEOS => Videos => Tomcrete1 => Topic started by: tomcrete1 on April 08, 2017, 10:32:20 PM
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Searching for Chuck Roast Nirvana on the Rec Tec Pellet Grill
http://youtu.be/8WzrrNi0Mi0
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Great video and good looking chuck roast Tom. Just a suggestion is to let it cook on your grill at 225 to 250 after your smoke phase and wrap it around 160. This will give it time to break down a lot of the connecting tissue. I will take my chuck roasts to 210 internal if I am going to pull it. It usually takes that high of a temperature to get it completely broke down and it pulls very easily. I also have added the veggies, etc but still take it that high. This has worked for me the majority of the time. I have had them that were almost unpullable even at 215. Really depends on the meat. I bet if you try it this way you just may find your Nirvana. ;)
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Great video and good looking chuck roast Tom. Just a suggestion is to let it cook on your grill at 225 to 250 after your smoke phase and wrap it around 160. This will give it time to break down a lot of the connecting tissue. I will take my chuck roasts to 210 internal if I am going to pull it. It usually takes that high of a temperature to get it completely broke down and it pulls very easily. I also have added the veggies, etc but still take it that high. This has worked for me the majority of the time. I have had them that were almost unpullable even at 215. Really depends on the meat. I bet if you try it this way you just may find your Nirvana. ;)
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Great advice as always Mike! I'll try that next time in search of Nirvana! :D
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I will eat a chuck roast anyday over a brisket. Just better flavor. I test mine with a small fork. When I can stick it in the chuckie and have it turn like I am getting spaghetti, that is the only way I know it is done.
They can be a tough stubborn cook, but well worth the extra time and rest after the cook :thumbup:
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I've had great luck at 205 but I go for a long pre-smoke and lots of time to braise in foil:
http://www.letstalkbbq.com/index.php?topic=10531.0
With its high fat content, you can run the IT way, way past the low two hundreds (I have many times) and still have wonderful results because the braise effect keeps it super moist and contained. This is a very forgiving cut of meat and high accuracy cooking isn't required ;D
Hub
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Great advice all! I will try it next time in search of Nirvana! :D
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Great advice all! I will try it next time in search of Nirvana! :D
:thumbup: :thumbup: