Came out awesome. 3 pound chuck roast from our local ranch. This was the leaner section pictured, much like the flat. When I got to the fattier areas, it reminded me so much of the point. Told the kids it was brisket and nobody noticed. Only problem is our family of 4 finished it all so next time I'll go for a 4 pounder haha.
by John56789101112
3 Comments
looks great what temp u roll at and for how long?
Been trying to learn this and still searching for the unlock code.
First one I pulled off at 210, cook was 250, it was dry but had solid flavor. Second at may 205 – still to dry.
Next was 192, much improved BUT still more chewy than I wanted.
My BIL tells me – cook at 225, wrap in paper at 165-170, pull at 190, in the cooler for 90 min. He loves it.
So I do mine at 220. I will wrap in paper at around 165 and keep it on till 202. I dont spritz them or anything. I haven’t had any come out dry. The last one I did was a three pounder and took about 9 hours plus an hour of resting. I do tend to look for roasts that have marbling.