Angus Chuck roast ?

Ashmont · 06-22-2009, 01:48 PM

Just inventoried the not for Bob Brisket Angus supply and we must have 15-20 vac sacked packages marked Chuck Roast. It is not the whole chuck roll so packages are a lot smaller. Looks like really thick thick steak. Be searching chuckie here and I gather it is mostly used for pulled beef. So I rub with brisket rub smoke to 200 internal. Do I wrap and rest? How long do you rest? how long to smoke on WSM expected?

The Pickled Pig · 06-22-2009, 03:03 PM

For pulled beef, I cook it almost identical to pulled pork and use beef seasonings. A full chuckie takes longer to cook than brisket or pork butt.

Grilling chuck steaks is another excellent use of that cut. They have a more robust flavor than ribeye and are quite tender when grilled to 120-130F. Most of the time, I even prefer a good chuck steak to a ribeye.

CaptainJimmy · 06-22-2009, 03:12 PM

i smoked two vertical the other day in my V-rack and pulled at 195deg. It took about 5 hours, so about .75 hour per pound at 275. I saw a BGE video on youtube and liked it so I did it.

It was fantastic. I used one fist sized lump of hickory. The slices were like brisket ( finished it with a sweet vinegar carolina dip) and the smaller sections fell apart to make GREAT bark/burnt ends (my favorite) without any extra cooking.

CaptainJimmy · 06-22-2009, 03:14 PM

the video i found on youtube:

http://www.youtube.com/watch?v=_uNExqR_Ptg

06-22-2009, 01:48 PM	#1
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	Angus Chuck roast ? Just inventoried the not for Bob Brisket Angus supply and we must have 15-20 vac sacked packages marked Chuck Roast. It is not the whole chuck roll so packages are a lot smaller. Looks like really thick thick steak. Be searching chuckie here and I gather it is mostly used for pulled beef. So I rub with brisket rub smoke to 200 internal. Do I wrap and rest? How long do you rest? how long to smoke on WSM expected? __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

06-22-2009, 03:03 PM	#2
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	For pulled beef, I cook it almost identical to pulled pork and use beef seasonings. A full chuckie takes longer to cook than brisket or pork butt. Grilling chuck steaks is another excellent use of that cut. They have a more robust flavor than ribeye and are quite tender when grilled to 120-130F. Most of the time, I even prefer a good chuck steak to a ribeye. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

06-22-2009, 03:12 PM	#3
CaptainJimmy Full Fledged Farker Join Date: 06-04-09 Location: Howell, NJ	i smoked two vertical the other day in my V-rack and pulled at 195deg. It took about 5 hours, so about .75 hour per pound at 275. I saw a BGE video on youtube and liked it so I did it. It was fantastic. I used one fist sized lump of hickory. The slices were like brisket ( finished it with a sweet vinegar carolina dip) and the smaller sections fell apart to make GREAT bark/burnt ends (my favorite) without any extra cooking. __________________ BGE Large&Weber OTS 22.5" Craigslist rescues

06-22-2009, 03:14 PM	#4
CaptainJimmy Full Fledged Farker Join Date: 06-04-09 Location: Howell, NJ	the video i found on youtube: http://www.youtube.com/watch?v=_uNExqR_Ptg __________________ BGE Large&Weber OTS 22.5" Craigslist rescues