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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-28-2012, 01:18 PM
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#1 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Smoked Chuck Roast
"In progress".....
3 pound Hunk-O-Beef (Chuck Roast) Olive Oil Kosher salt Fresh ground black pepper Mustard powder Rosemary  Baking pan with; Two large onions - quartered Green onions 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.) Kosher Salt Black Pepper Paprika Minced Garlic (from a squeeze bottle) .....don't laugh. It's good stuff. Really.  All together in the pan with a nice cold beer. (Thanks "Bob13" for the beer)  Well...the beer was for me, not the beef.  Stevie Ray Vaughan playing rather loudly in the background.  
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-28-2012, 02:34 PM
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#2 |
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is one Smokin' Farker
Join Date: 06-12-04
Location: New Orleans
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The pan??
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? Just curious..... Thanx, cayenne |
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09-28-2012, 02:51 PM
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#3 |
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is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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That's a helluva nice piece of beef! And yeah I wanna know too- veg for marinade only or also for smokin/roastin?
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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09-28-2012, 02:52 PM
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#4 |
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is One Chatty Farker
  Join Date: 07-31-10
Location: Livngston, Montana
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Love the smoked chuckie. I have 4 in the freezer just waiting to find the time to get them on the smoker.
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[FONT=Century Gothic]Weber Kettle 22.5" Restored "J" - Black[/FONT] [FONT=Century Gothic]Weber Kettle 22.5" "AT" - Black[/FONT] Weber Kettle 18.5" "DR" - Black Weber Jumbo Joe "AH" - Black [FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT] [FONT=Century Gothic]Weber Genesis - Black[/FONT] [FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT] [FONT=Century Gothic]UDS - which surprisingly is not black[/FONT] [FONT=Century Gothic]Great Outdoors Smoky Mountain Smoker[/FONT] |
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09-28-2012, 03:03 PM
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#5 | |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
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.... 
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-28-2012, 03:11 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Lookin' good!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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09-28-2012, 03:34 PM
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#7 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Yum!
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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) |
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09-28-2012, 03:57 PM
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#8 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Well..... picking the meat up with tongs yields...um...well....
It's hard!?!?!?!? What's that? I took it out of the pan and put it on the grate. The internal temp is 175. Advice?
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-28-2012, 04:01 PM
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#9 | |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
__________________
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) |
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09-28-2012, 04:02 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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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!!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-28-2012, 04:09 PM
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#11 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Thanks guys!
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?
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-28-2012, 04:12 PM
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#12 |
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somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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You are looking for tender probing. Relax, chuckies are great!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-28-2012, 04:14 PM
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#13 | |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
Time to grab another cocktail, turn the music up, and allow the blood pressure to lower. Gotcha. Thanks!
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-28-2012, 04:15 PM
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#14 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^that's how it's done!
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!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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09-28-2012, 04:30 PM
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#15 |
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Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Your Chuckie cook looks wonderful!
I feel like I am repeating myself here (which I am)  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. Easy, no fuss or muss. Good Eats! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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