4.3 lb chuck roast
Rubbed with oil and spices
Grilla Silverback on Pro mode
225 degrees until 160 internal (picture above at this point)
Coated in BBQ sauce, wrapped in foil
Back on the grill at 275 until 200 internal
Pulled and tested 45 minutes
No bark, really tough, hardly any smoke flavor
I know it's not the best cut but I expect better
by Calm_Difference985
22 Comments
Following
Could try smoking an extra hour or two unwrapped to get the bark and smoke to penetrate better. I like to add some apple juice and butter in the foil when I wrap too.
I wonder if the sauce in the wrap killed the smoke flavor. I’ve done a few roasts and I just use salt and pepper. Curious about how long the cook was. Also I have a Silverback.
start at lower temp?
Im no pro but I don’t’ think you can coat things in a liquid and expect a nice bark. I just cook till I like what the outside looks like bark color whatever, then if it needs to be wrapped for temp wrap it and let it go. What you wrap it in effects the bark foil vs butcher and whatever you put in the wrap will do the same
*rested not tested in original post
I don’t wrap or coat in bbq sauce and have great results with chuck roast.
To lean a cut
I’m dealing with that too. First time using my vertical. I’m use to my ugly drum.
If you want bark you don’t wrap, especially with foil. Foil creates steam, which creates mush.
Cut slits in roast and put slivers of garlic in them, one cup of redwine and marinate overnight, low smoke 160 for hour per pound, wrap tight in foil and crank heat full checking with thermometer till med rare temp is reached, let sit for half hour. Enjoy!
temp too high, pellet grills run 20-30% hotter than offsets, if recipe calls for 275 then on pellet grill go 215-235
also don’t go by temp go by time and tenderness … fat needs time to render. cook too hot and fast and your meat will be tough.
Spray it with beef broth every 30 minutes. After it reaches 160. Put it in a foil pan. Add with enough beef broth to almost cover the roast. Cover with foil. Back in smoker and braise for another 2-3 hours. Fall apart pulled beef. Did this last weekend. Came out amazing. Reduced the 4 cups of remaining liquid in a pan down to a cup. Most delicious ajus.
Temp is merely a reference point. Cook until it is probe tender.
Not done yet.
I had that with a chuck after 6 hours. It sliced like brisket but tough as nails….got pissed off, threw it back on the grill, and added some fuel.. and forgot about it another 4 hours (it was midnight when I removed it before I fell asleep, rested in the cooler till morning), had it for lunch. … Pulled with a spoon…
I rode it around 250f
I wouldnt do oil for the rub use mustard or worchestshire sauce for a binder and do the rub. Oil may have cooked up the outer layer faster not letting heat and smoke penitrate.
Don’t increase the temp. Low and slow. You need to give the fat time to break down and seep into the meat. That really happens on the back half of the cook and you rushed it. Even then 200 is prolly a little low if your looking for super tender meat you can almost shred.
If you got a fat layer point it at the heat so it protects the meat.
All I got.
Lots of comments about the cook. But for the smoke, consider getting a smoke tube or box that you can load with chips or pellets and do that for the first hour or so. Makes a big difference in the smokiness.
Follow Kendrick_ bbq on instagram. That guy has forgotten more about pellet smoking than most know. Hes got 100s of videos im sure hes done a chuck roast.
Start it unwrapped until you have the bark color you want, usually this is at 160 to 170 degrees internally, then wrap until you hit 190 to 210 internally depending on your desired texture
To me it looks like it doesn’t have enough seasoning. I mix salt, pepper, garlic powder, and paprika in equal parts mix equal parts of yellow mustard and Worcestershire sauce. Use the mustard/w sauce as a binder and ENTIRELY COVER the meat with the seasoning. Don’t worry a thick piece of meat is impossible to over season.
The seasoning is where you get the bark. I’ve smoked trimmings and bones before making a stock that wasn’t seasoned for a little smoke undertone. It didn’t get bark at all and looked similar to the bare spots on your chuck roast.