Chuck roast

Jevi’s notes

The chuck has some of the best flavor on the whole side. Dry-brine it overnight (~4–5 g salt per lb), brown it in tallow without letting the pan smoke, then braise it in a seriously flavorful liquid. Jevi goes lower and slower than most recipes. The patience will be rewarded. (Planner timings assume a 300°F oven.)

From the Primal Cut Sheet post Consult dispatch #1: braise fundamentals.

Thaw (fridge)

Planning estimate for a 3 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~195°F (texture/plan) · rest 15 min
  Est. cook: ~195 min for 3 lb
• Oven roast (oven) · oven 325°F · pull ~145°F (texture/plan) · rest 15 min
  Est. cook: ~120 min for 3 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.