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Not sure what that cookbook was trying to convey but you cook the Chuck roast til it reaches an internal temp of 145. Then, wrap it and take it to that 195-205 temp. Even then, you should take the tip of your temperature probe and poke around different parts of the roast to make sure it’s tender. I’ve had to rewrap and cook longer, in 20-30 increments til that prove doesn’t encounter any resistance. That way I know it’s pull apart tender…I use two forks to shred it like I would with a pork shoulder/butt.I am new just got my 590 I tried a chuck roast yesterday turned out ok but it was dry and a little tough
my question is I bought a pellet cook book it says pull roast at 145 on here and YouTube says 195n to 205
I'm confused
…I like cooking the Chuck roasts. After shredding, you can use taco seasoning or a Mexican sauce (enchilada sauce) and do tacos, burritos, or use it to make a superb chili. Mix the shredded meat with warm marinara sauce (or your favorite…I like Rao’s) and serve it over spaghetti noodles. I’ve just gotten tired of ground beef in spaghetti sauce, in tacos, or in chili. Put some teriyaki sauce on it with some stir-fried veggies and serve it over rice.Not sure what that cookbook was trying to convey but you cook the Chuck roast til it reaches an internal temp of 145. Then, wrap it and take it to that 195-205 temp. Even then, you should take the tip of your temperature probe and poke around different parts of the roast to make sure it’s tender. I’ve had to rewrap and cook longer, in 20-30 increments til that prove doesn’t encounter any resistance. That way I know it’s pull apart tender…I use two forks to shred it like I would with a pork shoulder/butt.
When I wrap at 145, I put the wrapped meat in an aluminum pan to collect any fat drippings from the roast, I do, sometimes put some liquid in the pan…apple juice for pork, beef broth for beef, a beer, a Coke, or a Dr Pepper.
My experience has been booking a Chuck roast or pork butt gets too dry for my liking if I don’t wrap. And that could be that I don’t spritz very often.
I encourage you to experiment with different techniques, rubs, sauces, etc. what I described above has worked more consistently for what I was looking for. Different folks have varying tastes.