UDS Chuck Roast (pron) Shredded Beef!

Joe Steel · 06-30-2012, 07:45 AM

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!

Wampus · 06-30-2012, 07:53 AM

WHY have I not done this yet?

Looks great!

BigDaddyJT · 06-30-2012, 09:54 AM

Looks great. Did you add any liquid to the foil when wrapping?

MisterChrister · 06-30-2012, 10:12 AM

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!!!!!!

Bludawg · 06-30-2012, 10:18 AM

Looks great Pulled Chucky is some amazing stuff, I do it quite often, now that you hungry I hope your happy

MisterChrister · 06-30-2012, 10:50 AM

Is that montreal seasoning all that you put on it? It almost looks barky in the one pic....

vidikron25 · 06-30-2012, 11:17 AM

That looks so good, and almost too easy.

Joe Steel · 06-30-2012, 06:28 PM

Quote:

Originally Posted by BigDaddyJT

Looks great. Did you add any liquid to the foil when wrapping?

No liquid added!

Quote:

Originally Posted by MisterChrister

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

That looks so good, and almost too easy.

Yep! It was that easy!

Thanks for the interest and positive feedback!

El Ropo · 06-30-2012, 06:39 PM

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.

Callahan-que · 06-30-2012, 06:50 PM

I'll tell ya that 5th pic of it shredded in the plastic bowl is absolutely beautiful!

MisterChrister · 06-30-2012, 07:24 PM

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?

El Ropo · 06-30-2012, 08:29 PM

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.

cameraman · 06-30-2012, 08:36 PM

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.

k.a.m. · 06-30-2012, 08:43 PM

Joe Steel, awesome job on your chuck roast it looks delicious.

I love chucks the flavor is amazing, nicely done my man.

Joe Steel · 07-01-2012, 10:01 AM

Quote:

Originally Posted by MisterChrister

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.

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!

06-30-2012, 07:45 AM	#1
Joe Steel Got Wood. Join Date: 06-17-11 Location: Livermore, CA	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! __________________ I can also shoot lightening out of my arse when required. -- Oldyote

06-30-2012, 07:53 AM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	WHY have I not done this yet? Looks great! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

06-30-2012, 10:12 AM	#4
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	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!!!!!! __________________ Kettleheads Anonymous Charter Member

06-30-2012, 10:18 AM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looks great Pulled Chucky is some amazing stuff, I do it quite often, now that you hungry I hope your happy __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-30-2012, 10:50 AM	#6
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Is that montreal seasoning all that you put on it? It almost looks barky in the one pic.... __________________ Kettleheads Anonymous Charter Member

06-30-2012, 09:54 AM	#3
BigDaddyJT Full Fledged Farker Join Date: 12-08-10 Location: San Jose, CA	Looks great. Did you add any liquid to the foil when wrapping?

06-30-2012, 11:17 AM	#7
vidikron25 Got Wood. Join Date: 06-21-12 Location: SLC, UT	That looks so good, and almost too easy.

06-30-2012, 06:39 PM	#9
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-30-2012, 06:50 PM	#10
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	I'll tell ya that 5th pic of it shredded in the plastic bowl is absolutely beautiful! __________________ Rick

06-30-2012, 07:24 PM	#11
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	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? __________________ Kettleheads Anonymous Charter Member

06-30-2012, 08:29 PM	#12
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-30-2012, 08:36 PM	#13
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	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. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

06-30-2012, 08:43 PM	#14
k.a.m. Is lookin for wood to cook with. Join Date: 06-25-12 Location: South east Texas	Joe Steel, awesome job on your chuck roast it looks delicious. I love chucks the flavor is amazing, nicely done my man.