I'd be only taking it to medium rare, slicing it very fine and importantly, against the grain.
I wonder if it will be chewy at medium rare? I guess cutting very fine will help (and yes very importantly against the grain). I'm torn between wanting to hear how this turns out and saying chuck needs to be well done.
I'd be doing it Low N Slow so it falls apart
Good point Waz but I was worried about the time and having not enough left to cook it slowly to a temp where it can break down a bit. But maybe go a bit past med/rare.
I think I'd cut a thin slice at that point and see how it was and go from there but it's the old story of doing it a lot earlier rather than trying to time it to meal time. Even the day before and reheat would be better.
Well, you mob aren’t helping much!🤣
It’s on and up to 50 internal.
Still early, so lifted it to the top position and will let it stew in its own juices for a while…
How long have you got to get it done ?
So is it 4.30pm in the NT? If it's 50 IT already another couple of hours should get the IT to that 80 to 90. That should slice nicely for the rolls.
Stick a probe in it to see if it is loosening up! Don't forget to take pics when it is served!
How long have you got to get it done ?
Long as it takes. Can always eat at half time. Kids might not be happy though!🤣
Sounds good.
Is this one now done?
Ended up pulling it off at about 65.
Ran out of time and coals.
Jeez, you burn through the fuel, compared to a closed cooking technique though.
Came out pretty good though!
Nice and tender.
There’s definitely something about spinning, that keeps everything nice and moist.
The chook I cooked last week was moist as, the breast was still succulent, even after reheating in the pie warmer for smoko.
Excellent result, well done and thanks for sharing.
Beef and gravy roll, no salad, perfect footy food.
I also was impressed by the lack of greenery
That's in the true spirit of this forum. 
Don’t have an account yet? Register yourself now and be a part of our community!
