I'll be honest. I did something wrong. The taste was good. But the bark was tough and the meat was kinda dry.
Cooked 12 hours at 200F overnight, turned up to 225 and cooked about 3 hours, wrapped it in butcher paper at 160 (at this point, the bark was dark like the pic), cooked an additional 7 hours at 250 until internal temp reached 203. Let it rest in a cooler for an hour.
Def a swimg and miss.
Anyone have any advice?
by Noidstradamus
5 Comments
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Poor mans brisket is usually chuck roast. Is this a chuck roast because it looks a lot thicker than the chucks I see.
I also think 200 is too low and 22 hours of cooking time is hella long for any single cut, let alone one of this size.
I’m sure this will be a valuable learning experience and keep enjoying the ride. But this can definitely make great chili!
I did some Chuck last week as a pulled beef instead of slicing like brisket. It turned out like yours. Dark bark that was a bit too crunchy and the meat was dry. A friend told me that when you wrap it, put some tallow or butter to let it reabsorb some fat and maybe even add some beef broth too. I’m going to give that a try next time. It still tastes good, and I’ve been making some breakfast burritos with the leftovers but I thought it was a swing and a miss too
Remember messed up brisket = good chili.
No way I would cook anything at 200 degrees, much less for 12 hours.
Chuck roasts cooks quicker than brisket. It should be 8 hours max size dependent.