Foodkid
Well-known member
- Messages
- 128
- Grill(s) owned
- Stampede
Oh wow, I smoked a 6 hour Prime One chuck roast from HEB yesterday. It was possibly the best tasting meat I have cooked on the 590. I put the 590 on 225 used my favorite rub for beef and smoked it for 3 hours. It stalled early at about 143-150 degrees so I transferred it to an aluminum pan. In the pan, I cut up a whole onion and layered it in the bottom of the pan, and then added some beef stock to the pan. The roast rested on the onions above the stock and I covered the pan with aluminum foil. Cooked another 3 hours until inside temp reached 207 degrees and let it cook at that temp for 30 more minutes. The final step was to rest roast in the pan with foil for an hour. I shredded and chucked the meat and served with all the fixings for tacos. My guests raved about the beef and ate a lot of it.
I learned two thigs on this cook. First, start with the best piece of beef you can afford because it was chuck I purchased "Prime One" very well-marbled it was about 6.00 bucks per lb. Secondly, do not be afraid to keep the beef above 200 degrees for a period of time. I was always afraid of overcooking it. I would be interested in thoughts and advice from others who have cooked chuck roasts
I learned two thigs on this cook. First, start with the best piece of beef you can afford because it was chuck I purchased "Prime One" very well-marbled it was about 6.00 bucks per lb. Secondly, do not be afraid to keep the beef above 200 degrees for a period of time. I was always afraid of overcooking it. I would be interested in thoughts and advice from others who have cooked chuck roasts