Well I got into this BBQ thing deep when I judged the Canadian National BBQ Championship in Whistler. It was a hoot. Since then I have jumped into the deep end to say that least. Many hours are spent mulling over recipes and this awesome website. I have bought most of Steve's books and dog eared the recipes in the book that I want to attack. The next thing that I did was run out and by a side of beef to pick and coose "interesting" cuts to experiment with. I had no problems until I got to the chuck portion of the cow. This area, as most of you know, is the shoulder area of the cow and is excercised the most. There are cuts of meat in this area that are sought after by many like the Brisket, Flatiron etc. There are other cuts that are just plain tough. They seem to have all of the necessary components of good BBQ like marbling but when I tried a chuck roast it was tough to say the least. I brought the inner temp to 160F. The meat was done to perfection visually with a med rare inner and a wellish done outer.
I know that Chuck is not the meat of choice but I have a few more roasts and steaks to deal with and any input would be great.