Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
In my experience yes. I typically run my chuck roasts to 205 sometimes as high as 210+ before their probe tender.Going to smoke a chuck roast for slicing tomorrow, but the wife likes it a little rare. What I have read here says 195+ and probe tender, if I pull it at 170 am I sacrificing tenderness for rarity?
Thanks for the help
I've sliced at 195°fGoing to smoke a chuck roast for slicing tomorrow, but the wife likes it a little rare. What I have read here says 195+ and probe tender, if I pull it at 170 am I sacrificing tenderness for rarity?
Thanks for the help
From my experience the only way to get a really good rare chuck roast is by making in sous vide. I know this is a Grill form, but just letting you know. 135* for about 36 hours. Take it out let it sit for a while and cool down then sear it on a ripping hot grill or cast-iron pan slice and it will rival any prime rib.Going to smoke a chuck roast for slicing tomorrow, but the wife likes it a little rare. What I have read here says 195+ and probe tender, if I pull it at 170 am I sacrificing tenderness for rarity?
Thanks for the help
I don’t think a chuck roast is a beef cut you want to eat at rare or medium rare. It’ll be tough. The fat and sinew will not have melted. It’s a cut that needs low & slow until around 200 and probed for tenderness. It’s a poor man’s brisket and every bit as rewarding as brisket. I slather mine with Worcestershire sauce and use my standard brisket rub/seasoning.Going to smoke a chuck roast for slicing tomorrow, but the wife likes it a little rare. What I have read here says 195+ and probe tender, if I pull it at 170 am I sacrificing tenderness for rarity?
Thanks for the help