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Selecting the right chuck roast is critically important to your success. First .. forget the "arm roast" and choose a "blade roast". Chuck arm roasts have less overall fat and less fat marbling. They are basically a big clod of muscle (meat) that is difficult to keep moist with a lot less flavor than the blade roast. They're cheaper .. but not as good. Blade roasts are essentially giant rib-eye-like steak-roasts ... and cut like them. Avoid big chunks of "hard fat" in your blade roast and look more for marbling "ribbons" of "soft fat" throughout the muscle. If the roast is naturally "sectioned off" into smaller "eyes" like a filet mignon ... it will be more tender. Try to pick one that's not a uniform huge slab of meat. Remember ... the more "soft fat" marbling in the chuck ... the finished product will be more moist with more flavor.

Last ... "holding" any big meat including chucks, brisket or pork butts ... after it has hit the target temp is also very important. Holding further tenderizes the meat and also allows the bark to dry out to a nice crisp crunchiness. The interior will stay moist in a slow-cooker or electric roaster oven ... but proper holding will allow the bark to "firm up" again. It takes a chuck approximately 2-3 hours of holding to drop from 203F to 165F in a slow-cooker. The "warm" setting on most slow-cookers is 160-165F ... so plan on "holding" as part of your cooking time. Use the holding period to make side dishes ... transport it to a party ... attend an insurance seminar ... or take a nap. Whatever you want. Make sure to "hold" it. Next page ...
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