chris1360
Knows what a fatty is.
- Joined
- Jun 15, 2014
- Location
- Rex, Georgia
Well another long night off, still adjusting to the night shift schedule. Decided to try a chuckie since I had to work the 4th, and did not get to cook. I have done several using the advice of the folks around here and they have always turned out good.
This time I decided to try one without wrapping to see what would happen. I was after a good bark and slices that were similar to brisket.
Started with a 2.75 pound choice chuck roast from Wally World. It was the most marbled and largest one they had.
Nothing fancy, no trimming, olive oil, lmostly salt and pepper rub, with a little bit of various other rubs mixed in for flavor.
On the Mini WSM at 275 with oak chunks, till it hit 203 IT, which was about as close as I could get it to probe tender. Took a total of 6 hours.
After resting in foil for about 2 hours:
Final product sliced:
It turned out ok, but not what I wanted. The bark on top and bottom was killer, loved the flavor and tasted just like a brisket. The sides however, got burnt and dried out. The dryness went into the meat about 1/2 to 3/4 of an inch. I had to cut all the edges and sides off and toss them because they were too hard to eat. The meat was not dry, it was just kinda chewy in spots, mainly in the center portion of the muscles. Everywhere that had good thick fat marbling was super tender and moist. The slices were pretty good until you got to a bite with a chewy section. The chewy sections were a bit dry.
Overall it was not a bad cook. I think wrapping would have solved a lot of issues with chewy sections and made the chuckie a little more moist. I think hot and fast was just too much for this size chuck roast. A thicker cut of meat would have been better, something in the 4 to 6 pound range. My next attempt will be with a thicker chuck, and I'm going to wrap for a few hours, then unwrap at the end to see if I can get that same bark, just with more moisture.
Thanks for looking!
This time I decided to try one without wrapping to see what would happen. I was after a good bark and slices that were similar to brisket.
Started with a 2.75 pound choice chuck roast from Wally World. It was the most marbled and largest one they had.
Nothing fancy, no trimming, olive oil, lmostly salt and pepper rub, with a little bit of various other rubs mixed in for flavor.
On the Mini WSM at 275 with oak chunks, till it hit 203 IT, which was about as close as I could get it to probe tender. Took a total of 6 hours.
After resting in foil for about 2 hours:
Final product sliced:
It turned out ok, but not what I wanted. The bark on top and bottom was killer, loved the flavor and tasted just like a brisket. The sides however, got burnt and dried out. The dryness went into the meat about 1/2 to 3/4 of an inch. I had to cut all the edges and sides off and toss them because they were too hard to eat. The meat was not dry, it was just kinda chewy in spots, mainly in the center portion of the muscles. Everywhere that had good thick fat marbling was super tender and moist. The slices were pretty good until you got to a bite with a chewy section. The chewy sections were a bit dry.
Overall it was not a bad cook. I think wrapping would have solved a lot of issues with chewy sections and made the chuckie a little more moist. I think hot and fast was just too much for this size chuck roast. A thicker cut of meat would have been better, something in the 4 to 6 pound range. My next attempt will be with a thicker chuck, and I'm going to wrap for a few hours, then unwrap at the end to see if I can get that same bark, just with more moisture.
Thanks for looking!