Chuck steaks....

pne123 · Feb 23, 2008

We share a cow that we buy at our county fair every year. Our babysitter left the freezer door open and a bunch of meat thawed. I have a package of chuck steaks but not sure what to do w/ 'em.
Thinking of a rub, smoke at 225 till 165, foil, take up to 200ish, wrap it w/ towel and put in a cooler for an hour then pulling it. Will that work? Or should I smoke it to 165 and slice thin? Any better ideas?

SmokeyBear · Feb 23, 2008

I did some simply direct grilled with simple salt and pepper a few weeks ago, and they turned out great.

wlh3 · Feb 24, 2008

Both ways mentioned, pulled chuck or sliced its all good:icon_bigsmil

SmokeyBear · Feb 24, 2008

After reading your post again, I request clarification. Are they roast or steaks? If a roast, then smoking/pulling is the way to go, but if they are steaks I would wonder how they would stand up to such a long smoke.

These are chuck steaks:

These are chuck roasts:

Chuck roast alongside a ribeye for scale:

pne123 · Feb 24, 2008

They are steaks

pne123 · Feb 24, 2008

SmokeyBear said:
I did some simply direct grilled with simple salt and pepper a few weeks ago, and they turned out great.

were the tough?

SmokeyBear · Feb 24, 2008

pne123 said:
were the tough?

Not at all. They had some nice marbling in them though, and the flavor was great.

Chuck steaks....

pne123

Knows what a fatty is.

SmokeyBear

is one Smokin' Farker

wlh3

is Blowin Smoke!

SmokeyBear

is one Smokin' Farker

pne123

Knows what a fatty is.

pne123

Knows what a fatty is.

SmokeyBear

is one Smokin' Farker

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