Smoked Chuck Roast
3 pound Hunk-O-Beef (Chuck Roast)
Fresh ground black pepper
Baking pan with;
Two large onions - quartered
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.)
Minced Garlic (from a squeeze bottle) .....don't laugh. It's good stuff.
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:
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?
That's a helluva nice piece of beef! And yeah I wanna know too- veg for marinade only or also for smokin/roastin?
Love the smoked chuckie. I have 4 in the freezer just waiting to find the time to get them on 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....
Lookin' good! :thumb:
Well..... picking the meat up with tongs yields...um...well....
I took it out of the pan and put it on the grate. The internal temp is 175.
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!!
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?
You are looking for tender probing. Relax, chuckies are great!
Time to grab another cocktail, turn the music up, and allow the blood pressure to lower.
^^^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!
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.
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