2 hours is really short for chuck roast, was it chewy? I like 36hrs but the general consensus is 24-48 hours
Relative_Year4968
2 hours? That’s a typo, right??
TheRedmanCometh
Do you mean 20 hours? Cuz even that is short
RockinSteadyClyde
I like to do 137 but for 30 hours not 2.
ImGunnaFuckYourMom
Was that a typo? I’d do it for at least 24 hours
arkham-razors
134F for 36 hours works for me.
castille
I just did one at 137 for just shy of 48, forbidden jello at the bottom after the chill. Only you can tell us how the meat was! Mine was just the right chew, more like a prime rib.
Curious_Breadfruit88
Dunno, how’d it taste?
DishwasherLint
130/40 for us and brown it over a hot AF charcoal chimney. Before 36hrs is not as tender as it could be. More than 48 is crock pot, dry/fall apart…not tender
SheBelongsToNoOne
Hmmm. Never did 36. I’m curious now.
12Whiskey
What is some good seasoning to put on it when it goes in the bag? I did seasoning salt and pepper the last time I made this, the texture was perfect but the meat was kind of bland. My husband ended up dousing it with A1 but he puts A1 on everything.
RyeAnotherDay
OP not responding, I have doubts about a two hour chuck roast.
Jusmon1108
OP can’t reply to comments right now, they’re still chewing…..
SnooPeripherals2633
Damn. Didnt realize I was gonna get roast-ed. lol. It wasnt as tender as a ribeye but it was easy to chew, like a prime rib. I cut the whole roast into 4 smaller steaks, and dry brined them in the fridge 24 hrs beforehand… which could explain why my cook time was so much lower. I guess I should’ve said chuck steak.
dtwhitecp
I mean, you’re the one that ate it. Looks great to me, you can tell it’s tender by how it kinda lays on itself.
16 Comments
sandwich time
2 hours is really short for chuck roast, was it chewy? I like 36hrs but the general consensus is 24-48 hours
2 hours? That’s a typo, right??
Do you mean 20 hours? Cuz even that is short
I like to do 137 but for 30 hours not 2.
Was that a typo? I’d do it for at least 24 hours
134F for 36 hours works for me.
I just did one at 137 for just shy of 48, forbidden jello at the bottom after the chill. Only you can tell us how the meat was! Mine was just the right chew, more like a prime rib.
Dunno, how’d it taste?
130/40 for us and brown it over a hot AF charcoal chimney. Before 36hrs is not as tender as it could be. More than 48 is crock pot, dry/fall apart…not tender
Hmmm. Never did 36. I’m curious now.
What is some good seasoning to put on it when it goes in the bag? I did seasoning salt and pepper the last time I made this, the texture was perfect but the meat was kind of bland. My husband ended up dousing it with A1 but he puts A1 on everything.
OP not responding, I have doubts about a two hour chuck roast.
OP can’t reply to comments right now, they’re still chewing…..
Damn. Didnt realize I was gonna get roast-ed. lol. It wasnt as tender as a ribeye but it was easy to chew, like a prime rib. I cut the whole roast into 4 smaller steaks, and dry brined them in the fridge 24 hrs beforehand… which could explain why my cook time was so much lower. I guess I should’ve said chuck steak.
I mean, you’re the one that ate it. Looks great to me, you can tell it’s tender by how it kinda lays on itself.