Today’s cook is a 3-pound chuck roast from Porter Road Butchers in Nashville, TN. The chuck roast came tied as it shows in the
2nd photo. I used Heaven’s Best It’s Incredible as a base and then seasoned it with their Texas Beef Brisket rub.
I preheated the Akorn to 230, using RO lump and a couple chunks of cherry and red oak. Target temperature today is 230 to 275.
The chuck roast went on at 9:00 AM.
3.5 hours into the cook and the chuck roast is at 166 and in its stall. I double wrapped it in foil, nothing added to the foil, and
put it back into the Akorn. The chuck roast took another 2 hours to get to probe tender. I pulled it out of the cooker with an
internal temperature of 210. Akorn seemed to eventually lock in at 255 and held there until the chuck was finished.
After a 2-hour FTC, I sliced the chuck instead of pulling it.
No plated shots tonight, but the chuckie was fork tender and juicy with an excellent flavor. Smoke profile was good. In the past
I have only been able to get a chuckie this tender by Sous Vide first.
Pork ribs are on the menu for sometime this weekend.
I just used the leftover lump charcoal from my shoulder cook the other day. No fresh and I still have enough left after this cook
for the ribs.
