Only used the Egg for higher temp cooking so wanted to practice holding at a low(ish) temp. Obviously, didn’t want to practice with an expensive cut so opted for a chuck roast.
Dry brined for 24 hours, threw it on around 9am and held a steady 250-260 for 4 hours, had a good stall around 172 degrees. Bark wasn’t great (should’ve used a coarse rub but didn’t have any), wrapped it in butcher paper around 175, then took it off around 201 when it was prone tender. Rested in a warm towel in a cooler for 3 hours (wasn’t ready to eat)
It was decent, was dry in some spots but also very juicy and tender in others. Overall, I’m considering it a success because the goal was to see if I could hold the egg at a temp for an extended time. This is why I opted to not use an expensive cut! Brisket is up next!
by bmetzler1
8 Comments
That looks so good. I do cheat with mine holding low temps and use the ChefsTemp S1 and Breezo fan. Makes it a lot easier. However glad to see you done it and had a successful cook.
Why the grid extender?
what app or thermometer is this?
Looks great
Looks more like char siu but for sure it is very tasty
Hey, cool! I just did a smoked chuck roast yesterday, too. My first one on the egg. Also made some pork coppa burnt ends. 4 hours at 260-275, wrapped and finished for another 2 hours. Pulled at 205 internal.
Very nice. I started braising chuck roasts a while back and it helps with dryness. Once at about 160-165 I put in foil pan with some beef broth and cover tight with foil. Let it ride until around 205 and start probing. A long rest wrapped tight in a cooler or warm oven (170f) helps a lot as well.
Looks great! But gotta ask and laugh about “prone” tender ….. 🤣