I just today smoked a five pound Bottom Round Roast. Took about 2 hours to reach an I.T. of about 135 degrees. Delicious after 36 hours in the fridge with a rub seasoning.
I've tried so many chuck roasts on different grills, pellet, weber kettle indirect, ceramic indirect, I've never been completely satisfied though, it's not the flavor but the tenderness/juicyness. So on almost all of them about half is completely perfect tender and juicy but then a portion of them are always a bit dried out. Maybe more like 1/3 may be dried out and just ehhh, I always try to pick the most marbled ones they have at the time. Anyone else having these issues? I follow Tommy's temps every ti.e
@TheGalleryBBQ it must be the meat itself, I'll have to try a different store or order from porter road and see if that will make the difference. Although I have used the black Angus a few times as well and just can't get consistency. Great video as always. And I'm not done trying
@TheGalleryBBQ lm in CT and we don't have any great butcher shops nearby. Just your basic stop n shop,shoprite, and IGA. We have an actual butcher nearby but I looked at the chucks he had and they looked worse than the regular supermarket. We did just get a Costco though and heard they have good meats,I havnt got the membership yet because it's like an amusement park the lines out the door every day to get in the dam place. Lol have you tried any online butchers? I hear great things about porter road. I think they're out of Texas. Brad from chuds bbq talks about and uses them alot
I see this cooking recipe uses a multi temp cooking method, I've found that 220-225 on a chuck the whole time has been the best for me. I tried a few other methods like this with the exact same cuts and had the same results you said. 225 is mellow when you want to get to 210 degrees. It'll take longer but it's worth it. I also wrap tight at about 175-178 with double layer heavy duty foil with a few spoons of bacon tallow in the pack. I feel like a tight wrap is more like a direct heat cook than sitting in a large pan with a lot of air and liquid, which makes steam. Think about it.... even if you make a pot roast, which is what this cut is famous for, it's in the hot liquid, not the steam on the top.
Why do you buy from the grocery store? If you eat beef a lot youll save hundreds/thousands a year buying from a farmer. Also it tastes a lot better and isnt dairy cows
