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-   -   Smoked Chuck Roast (http://www.bbq-brethren.com/forum/showthread.php?t=144980)

Bob in St. Louis 09-28-2012 01:18 PM

Smoked Chuck Roast
 
"In progress".....
3 pound Hunk-O-Beef (Chuck Roast)
Olive Oil
Kosher salt
Fresh ground black pepper
Mustard powder
Rosemary

http://i85.photobucket.com/albums/k6...t/DSC_0001.jpg

Baking pan with;
Two large onions - quartered
Green onions
Two Jalapenos (one was red, one was green) sliced
A few grape tomatos (just because they were in my way when I got the onions out of the fridge.)
Kosher Salt
Black Pepper
Paprika
Minced Garlic (from a squeeze bottle) .....don't laugh. It's good stuff.
Really.

http://i85.photobucket.com/albums/k6...t/DSC_0002.jpg

All together in the pan with a nice cold beer. (Thanks "Bob13" for the beer) :wink:
Well...the beer was for me, not the beef. :rolleyes:
Stevie Ray Vaughan playing rather loudly in the background. :thumb:


http://i85.photobucket.com/albums/k6...t/DSC_0003.jpg

cayenne 09-28-2012 02:34 PM

The pan??
 
Is this just to marinate the chuck....

Or..do you throw the chuck in the pan on top of the veggies all into the smoker?

If so...why? if left in the pan, doesn't that keep the bottom less exposed to the smoke for even smoking/cooking?

Just curious.....


Thanx,

cayenne

J-Rod 09-28-2012 02:51 PM

That's a helluva nice piece of beef! And yeah I wanna know too- veg for marinade only or also for smokin/roastin?

DaveMW 09-28-2012 02:52 PM

Love the smoked chuckie. I have 4 in the freezer just waiting to find the time to get them on the smoker.

Bob in St. Louis 09-28-2012 03:03 PM

Quote:

Originally Posted by cayenne (Post 2228365)
..do you throw the chuck in the pan on top of the veggies all into the smoker?


Yes, this one.
Here's a pic after two hours. Internal temp is 166.
After I post this, I'm flipping the meat over, just to see....

http://i85.photobucket.com/albums/k6...t/DSC_0015.jpg

fingerlickin' 09-28-2012 03:11 PM

Lookin' good! :thumb:

El Ropo 09-28-2012 03:34 PM

Yum! :hungry:

Bob in St. Louis 09-28-2012 03:57 PM

Well..... picking the meat up with tongs yields...um...well....
It's hard!?!?!?!?

What's that?

I took it out of the pan and put it on the grate. The internal temp is 175.

Advice?

El Ropo 09-28-2012 04:01 PM

Quote:

Originally Posted by Bob in St. Louis (Post 2228438)
Well..... picking the meat up with tongs yields...um...well....
It's hard!?!?!?!?

What's that?

I took it out of the pan and put it on the grate. The internal temp is 175.

Advice?

It's in middle of the "stall". Let it go till it's probe tender. I've had good luck in the 205-210 range.

LMAJ 09-28-2012 04:02 PM

165 after 2 hours - what temp you cooking that bad boy at?

You can leave it on the grate, you can toss it back in the pan, depends won what you plan on doing with it - no doubt it will have plenty of smoke. It's looking GOOD!

The local Giant grocery store chain has CAB chuckies on sale starting Sunday... will be sliding over to stock up - I am out of ground beef! Horrors!!

Bob in St. Louis 09-28-2012 04:09 PM

Thanks guys!
The dome temp is about 225-250(ish).

As a "smoke noob", this one has me spooked.
I've done brisket and butts, and have all the confidence in the world. But being a Chuck, I'm thinking it should be different.
Right or wrong?
Am I looking for the jiggle and "probe butta" like a brisket?

LMAJ 09-28-2012 04:12 PM

You are looking for tender probing. Relax, chuckies are great!

Bob in St. Louis 09-28-2012 04:14 PM

Quote:

Originally Posted by LMAJ (Post 2228453)
You are looking for tender probing. Relax, chuckies are great!

Understood.

Time to grab another cocktail, turn the music up, and allow the blood pressure to lower.

Gotcha. Thanks!

gtr 09-28-2012 04:15 PM

^^^that's how it's done! :thumb:


btw - I have found that chuckies benefit from foiling - and I normally don't foil anything, but my chucks seem to be a little dry when I don't. The last one I did I kept in the pan and covered with foil when it was at about the temp yours is at now, and took it to probe tender. It rocked!

The_Kapn 09-28-2012 04:30 PM

Your Chuckie cook looks wonderful!

I feel like I am repeating myself here (which I am) :-D
We love Smoked Chuckies made into YUMMY pot roast!

I always cook several (just did 2 more today along side a brisket cook) and pull them off somewhere in the 180's.
Still tough, that's OK.
I vacusuck and freeze them for later.
Then, into a roaster pan in the oven with some beef broth or stock for an hour at 275-300 ish. Don't even need to thaw if in a hurry.
At an hour or so, the broth has picked up the smoky goodness and the chuckie is tendering up.
Add the veggies and an hour later----SUPPER is served. :-D

Easy, no fuss or muss.

Good Eats!

TIM


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