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Unread 06-30-2012, 07:45 AM   #1
Joe Steel
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Default UDS Chuck Roast (pron) Shredded Beef!

I recently had the luxury of time on my hands and set out to smoke some beef! This is my second attempt at a chuckie on the UDS, and both have finished similarly fine in similar time frames, so -- I'm calling this a formula that works (for me at least).
~ 4 lb 7-bone Chuck Roast


Getting the drum to chug along at about 220-260


Seasoned up the meat a bit


After about 4 hrs in the 220-260 range it's wrapped in foil and sent back out to the heat (internal temp was probably near 160 at this point)


After another 2:45 (So, 6:45 total) the probe goes in like butter (internal temp ~200). Let the meat rest a bit (20 min. still in foil), and shreds with ease.


Some nice rolls from the bakery, a slice of red onion, and a little mayo.
So good!


Cheers my BBQ Brothers!
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Unread 06-30-2012, 07:53 AM   #2
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WHY have I not done this yet?

Looks great!
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Unread 06-30-2012, 09:54 AM   #3
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Looks great. Did you add any liquid to the foil when wrapping?
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Unread 06-30-2012, 10:12 AM   #4
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That looks farking delicious! Ditto on the "why haven't I done this yet?".....We usually do our chuckies in a cast iron dutch oven for 6 hrs @ 250 degrees, browned with olive oil and french onion soup mix first. But all of this smoked chuckie prOn is KILLING me! We get a TON of roasts back from the butcher when we take in a steer, and it's high time for a new recipe. Thanks for giving the final nudge with these great pics! Heading to the freezer NOW!!!!!!
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Unread 06-30-2012, 10:18 AM   #5
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Looks great Pulled Chucky is some amazing stuff, I do it quite often, now that you hungry I hope your happy
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Unread 06-30-2012, 10:50 AM   #6
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Is that montreal seasoning all that you put on it? It almost looks barky in the one pic....
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Unread 06-30-2012, 11:17 AM   #7
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That looks so good, and almost too easy.
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Unread 06-30-2012, 06:28 PM   #8
Joe Steel
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Quote:
Originally Posted by BigDaddyJT View Post
Looks great. Did you add any liquid to the foil when wrapping?
No liquid added!

Quote:
Originally Posted by MisterChrister View Post
Is that montreal seasoning all that you put on it? It almost looks barky in the one pic....
That Montreal Steak Seasoning is all I put on it.

Quote:
Originally Posted by vidikron25 View Post
That looks so good, and almost too easy.
Yep! It was that easy!

Thanks for the interest and positive feedback!
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Unread 06-30-2012, 06:39 PM   #9
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That beef looks mighty fine!

For anyone who hasn't tried pulled chuck, ya gotta put it on your to do list. My favorite thing to BBQ.
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Unread 06-30-2012, 06:50 PM   #10
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I'll tell ya that 5th pic of it shredded in the plastic bowl is absolutely beautiful!
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Unread 06-30-2012, 07:24 PM   #11
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Do you (or other people reading this with alot of smoked chuckies under their belt, ha that sounds kinda funny!!) usually use a water pan or dry diffuser on chuck?
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Unread 06-30-2012, 08:29 PM   #12
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I cook mine straight up, no foil, diffuser, mop, spritz, nothing. Just a straight cook starting at 250 for first hour, then cranking up heat to 300ish till probe tender. They sort of look like meteorites coming off the cooker, but the flavor of the bark and beef is heavenly.



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Unread 06-30-2012, 08:36 PM   #13
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That is a thing of beauty. I like to saute up some hatch chiles (I'm down to my last vacusack) and onions, make a nice nutty roux, add some stock, season to taste, and simmer for about an hour. Heaven on earth.
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Unread 06-30-2012, 08:43 PM   #14
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Joe Steel, awesome job on your chuck roast it looks delicious. I love chucks the flavor is amazing, nicely done my man.
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Unread 07-01-2012, 10:01 AM   #15
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Quote:
Originally Posted by MisterChrister View Post
Do you (or other people reading this with alot of smoked chuckies under their belt, ha that sounds kinda funny!!) usually use a water pan or dry diffuser on chuck?
No water or diffuser in my UDS

Quote:
Originally Posted by k.a.m. View Post
Joe Steel, awesome job on your chuck roast it looks delicious. I love chucks the flavor is amazing, nicely done my man.
Thanks my brother!
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