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Smoked Chuck Roast

Bob in St. Louis

Bob in St. Louis

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"In progress".....
3 pound Hunk-O-Beef (Chuck Roast)
Olive Oil
Kosher salt
Fresh ground black pepper
Mustard powder
Rosemary

DSC_0001.jpg


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.

DSC_0002.jpg


All together in the pan with a nice cold beer. (Thanks "Bob13" for the beer) :wink:
Well...the beer was for me, not the beef. :rolleyes:
Stevie Ray Vaughan playing rather loudly in the background. :thumb:


DSC_0003.jpg
 
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
 
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?
 
Bob in St. Louis said:
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?
Click to expand...

It's in middle of the "stall". Let it go till it's probe tender. I've had good luck in the 205-210 range.
 
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!!
 
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?
 
^^^that's how it's done! :thumb:


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!
 
Your Chuckie cook looks wonderful!

I feel like I am repeating myself here (which I am) :-D
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. :-D

Easy, no fuss or muss.

Good Eats!

TIM
 
Looks absolutely great! Never done a chucky before. Anyone can expound on the differences compared to briskies ?
 
Mine is now done....and eaten. ;)

As far as cooking goes, it's a lot like the (one and only) brisket I've done.
Use your temp probe as a "poker" as opposed to a tempereature measurement device. When it's good and soft, you're done.
If it seems tough, hard, unedible, "trash", then you need to cook it another two hours.

That's about the gist of it.

At the last minute, my son said we should Panini our beef.
"Ok son, let's do it".
Some olive oil on the Panini press, a nice hunk of shredded beef, a large fork full of onion/pepper slop and a handful of Mozerella cheese.
Plenty of "Au Jus" on the side.

Sorry for spelling errors. I've been drinking.

Here's the evidence:

DSC_0024.jpg


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