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.
Pigs On The Wing BBQ said:Chuck is darn near $3.00 a pound around here. Must be a NY thing, looking good.
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: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.
Unity said: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: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.
--John
(Didn't mention that chuck loves WRB. WRB's the reason we let Larry hang out here.)