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Wound up with a rare day off (I keep thinking the light season is coming, but the horizon keeps shifting)... I was unprepared for a brisket so I decided to try a chuckie again. My first attempt (http://www.kamadoguru.com/topic/5139-my-firhuckiest-c/) turned out a bit tough and dry.

 

I seasoned the ~3lb roast with montreal steak and some olive oil and trussed it up before hitting the grill.

 

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Started at 250° for the first 3.5 hours and then panicked a bit at the stall (151°) and foiled/cranked it to 350°. That worked. Added potatoes and carrot/onion pack then with about an hour and a half to go.

 

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Everything finished together with the roast at 205°... 5.5 hours total on the meat. The potatoes were a bit underdone but they cooked longer on the stove (mashed) while the meat rested. Made a gravy from the foiled juices. All together outstanding. Way better result than my first chuckie... it was fork tender and really juicy.

 

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Thanks for posting this. I've never done a chuckie this way on the kamado, I've always done them pot roast style in a dutch oven. I will save your post for future reference. Would love to give this a try.

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This looks great. I have yet to do a chuckie on the Kamado. This put it on my list.

 

I do have a recipe that i use a lot where you brown the meat, reduce the onions down like for french onion soup, add red wine almost to cover and then cook around 90 minutes in a very high oven covered. The carrots and potatoes are done on the stove top. it is one of the very best dishes that i make --SOOO good. At $3.50 a pound chuck steak is IMO one of the best bargains going--especially when it is so good.

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Great looking plate.. Going to 205 do you feel you could have made pulled beef if you chose or would you have had to cube it for sammies?

 

I would say it was a bit stiff for pulling. I hand-pulled apart my slices for sandwich leftovers, so it was very tender... but not quite what I would consider pull texture.

 

This looks great. I have yet to do a chuckie on the Kamado. This put it on my list.

 

I do have a recipe that i use a lot where you brown the meat, reduce the onions down like for french onion soup, add red wine almost to cover and then cook around 90 minutes in a very high oven covered. The carrots and potatoes are done on the stove top. it is one of the very best dishes that i make --SOOO good. At $3.50 a pound chuck steak is IMO one of the best bargains going--especially when it is so good.

 

I wish chuck roasts went for that cheap around here. I can't seem to find them less than $5/lb, which is only a bit less than brisket. Now, it's a much smaller cut so it's cheaper in that respect, but chuck is expensive in Philly.

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