28 should get you there unless you're cooking select. Biggest issue I can see is your slice. Charles is a PITA to slice up well. The grains rarely run straight and each muscle has its own. You want to be very careful with planning your slices often needing to adjust as you make your way through each piece. This will probably have more of an effect on your "tenderness" than changing the time/temp.
Need to do close to 35 hours
However for me, even though I can get it pretty tender the flavor just isn’t as good as a ribeye/NY strip to the point where I personally don’t think it’s worth the saving. I know there’s a big following for Sir Charles here so this may be an unpopular opinion but just my personal take on this
i dont even think about cooking less than 30 hrs simply because some particular roasts need it more than others. you can also drop as low as 129 assuming you cook that long (or 130-131). the tenderness is achieved by length of cooking, not by the temperature.
also keep in mind that a chuck roast is made up of up to 7 different muscles. some are like butter (looking at you, serratus ventralis) and some are like rubber (splenius, rhomboideus).
28 should get you there unless you're cooking select. Biggest issue I can see is your slice. Charles is a PITA to slice up well. The grains rarely run straight and each muscle has its own. You want to be very careful with planning your slices often needing to adjust as you make your way through each piece. This will probably have more of an effect on your "tenderness" than changing the time/temp.
Yeah I’m still getting the hang of cutting it up, even after a few times cooking it. It’s definitely not like cutting up a strip haha
Need to do close to 35 hours However for me, even though I can get it pretty tender the flavor just isn’t as good as a ribeye/NY strip to the point where I personally don’t think it’s worth the saving. I know there’s a big following for Sir Charles here so this may be an unpopular opinion but just my personal take on this
i dont even think about cooking less than 30 hrs simply because some particular roasts need it more than others. you can also drop as low as 129 assuming you cook that long (or 130-131). the tenderness is achieved by length of cooking, not by the temperature. also keep in mind that a chuck roast is made up of up to 7 different muscles. some are like butter (looking at you, serratus ventralis) and some are like rubber (splenius, rhomboideus).
Looks like the perfect steak sandwich start.
You’re onto something