On 16-Jul-2004, Wayne wrote:

"M&M" wrote in
:


On 15-Jul-2004, (Wayne Boatwright) wrote:

Slow-grill a beef chuck roast?

I know this isn't really barbecue, but I would like to slow cook a
4-5 lb. chuck roast on my gas grill. The burner arrangement on my
grill is such that I can maintain an indirect temperature of
225-250°F. Cook that sucker until the collagen breaks
down. 175° to 185° to slice and 195° or higher to shred. That will be
very tasy meat with a lot of character.


snip a bunch

Thanks. I'll watch the temp, as I want to shred it. One other
question... Should I mop this periodically?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On mopping, you'll get as many opinions as there are lovers
of cooking outdoors. Many do, I don't. I rub the day before.
Others rub minutes before. Some don't rub at all. Some
just use S&P. For a first chuck roast, I'd keep it as simple
as possible, so I could better judge what I'd do different next
time. That 4-5# chunk should take six hours or more to finish.
Try not to peek during the first 4 hours at least. That's the
hardest part. And don't fool around with it. Turning it over and
or around won't make enough difference to be worth spit. What
it will do is let the heat out while you're fooling with it.

--
M&M ("When You're Over The Hill You Pick Up Speed")