BBQ Chuck Roast - Recipe and Photos

patwill66 · 04-18-2010, 01:45 PM

There isnt a whole lot on the forum about chuck roasts, compared to the well known cuts of meat for BBQ so I wanted to post about a chuck I smoked over the night.

First, I made a rub of the following ingredients.

1/2 cup brown sugar
3 T salt
1 T chili powder
1 T paprika
1 T garlic powder
1 T onion powder
1 t black pepper
1 t old bay
1/2 t dried thyme
1/2 t dried basil
1/2 t cinnamon
1/2 t ground ginger
1/2 t all spice
1/4 t cayanne

I then trimmed the roast of all the fat around the sides. It was 4lbs before trimming.

Then I applied the rub generously. I only had about 1/4 cup of rub left.

Next, I injected the roast with some Kosmo's Q beef injection, which I just won from the BBQ Central Show (thanks Greg!). I placed saran wrap over the top of the dish so the injection wouldnt squirt all over the place.

This went into the fridge for two hours.

Arond 11:00pm, I prepped the smoker. I used hickory for smoke, two large chunks, totaling 10 ounces. I let the smoker preheat with the hickory for 15 minutes and put on the roast right at 11:30pm.

Then I went to bed. The kids woke me up at 8:00am. I went out and took the temp of the meat and it was at 185. The smoker stayed around 225 the entire night. At this point, I placed the roast in a disposible foil pan with one can of beef broth and covered with foil. Then I put it back on the smoker.

It was 9:00am when the meat hit 200 degrees. I then pulled the pan from the smoker and brought it inside. I put it in a 150 degree oven. The meat seemed a little tough still at this point.

By 9:30 the meat his 205 degrees and then started dropping in temp. I always hear people talk about carry over and the meat temp can raise 5, 10 even 15 degrees. This is a good example that even sitting in a warm oven the meat only raised 5 degrees.

I left it in the oven for 2.5 hours until 11:30am. You can see the meat starting to loosen up. It was ready to pull. It was 180 when I removed it from the oven.

Here is a photo while pulling. You can see the meat is very tender. Its not mushy at all and is still keeping its shape very well.

Here is the end product, pulled and all the fat discarded. I poured all the broth back into the pan to help keep the meat moist and to soften the bark. I started with a 4lbs roast and ended up with 2lbs of pulled meat.

In the end, I think it came out very well. In the past I have always made chuck in the crock pot and the first time I made it on the smoker it came out tough. I went a lot slower this time and it came out great. I hope this post helps someone else in the future who is looking to BBQ a chuck.

bbqbull · 04-18-2010, 02:33 PM

Thanks for the great pictorial.

Chef Jim · 04-18-2010, 03:37 PM

Nice work, thanks

Crazy Harry · 04-18-2010, 03:45 PM

thanks, looks good

SmokinAussie · 04-18-2010, 04:54 PM

WOW, A very timely post. I just bought my first whole chuck on Saturday with just this process in mind, but I was going to have to ask the brethren for some advice... and here it is!

Thanks and Cheers!

Bill

patwill66 · 04-19-2010, 07:00 AM

Next time I do a chuck, I will make sure to foil around 150 or 160 degrees instead of 185 like I did this time. The bark got a little hard, harder than with a pork butt. Even after soaking in the au jus in the pan it's still a little hard. Still awesomely edible, but I just prefer a soft bark.

weconway · 04-19-2010, 07:38 AM

Very very nice. I love pulled beef.

William

Ron_L · 04-19-2010, 09:21 AM

Your chuck looks great, and thanks for the recipe and the detailed pictorial! Very nice job!

1FUNVET · 04-19-2010, 09:33 AM

I'll take some to go.

BRBBQ · 04-19-2010, 11:10 AM

I'm looking at a chuck for my next cook, I hate to buy them skinny briskets, nice job

tjus77 · 04-19-2010, 11:16 AM

great job,thanks, have to try that this weekend.

garyk1398 · 04-19-2010, 11:22 AM

Nice post and thanks for sharing!

EatonHoggBBQ · 04-19-2010, 11:32 AM

Nice looking chuckie.

SmokinAussie · 04-19-2010, 04:21 PM

I just checked the size of my chuck I bought... Over five kilos... approz 12 pounds and it's already trimmed... How long would you expect that to take in a COS?

deguerre · 04-19-2010, 04:22 PM

Quote:

Originally Posted by SmokinAussie

I just checked the size of my chuck I bought... Over five kilos... approz 12 pounds and it's already trimmed... How long would you expect that to take in a COS?

Um...as long as it takes? (Ducking and running...)

04-18-2010, 01:45 PM	#1
patwill66 Knows what a fatty is. Join Date: 04-07-10 Location: Burnsville, MN	BBQ Chuck Roast - Recipe and Photos There isnt a whole lot on the forum about chuck roasts, compared to the well known cuts of meat for BBQ so I wanted to post about a chuck I smoked over the night. First, I made a rub of the following ingredients. 1/2 cup brown sugar 3 T salt 1 T chili powder 1 T paprika 1 T garlic powder 1 T onion powder 1 t black pepper 1 t old bay 1/2 t dried thyme 1/2 t dried basil 1/2 t cinnamon 1/2 t ground ginger 1/2 t all spice 1/4 t cayanne I then trimmed the roast of all the fat around the sides. It was 4lbs before trimming. Then I applied the rub generously. I only had about 1/4 cup of rub left. Next, I injected the roast with some Kosmo's Q beef injection, which I just won from the BBQ Central Show (thanks Greg!). I placed saran wrap over the top of the dish so the injection wouldnt squirt all over the place. This went into the fridge for two hours. Arond 11:00pm, I prepped the smoker. I used hickory for smoke, two large chunks, totaling 10 ounces. I let the smoker preheat with the hickory for 15 minutes and put on the roast right at 11:30pm. Then I went to bed. The kids woke me up at 8:00am. I went out and took the temp of the meat and it was at 185. The smoker stayed around 225 the entire night. At this point, I placed the roast in a disposible foil pan with one can of beef broth and covered with foil. Then I put it back on the smoker. It was 9:00am when the meat hit 200 degrees. I then pulled the pan from the smoker and brought it inside. I put it in a 150 degree oven. The meat seemed a little tough still at this point. By 9:30 the meat his 205 degrees and then started dropping in temp. I always hear people talk about carry over and the meat temp can raise 5, 10 even 15 degrees. This is a good example that even sitting in a warm oven the meat only raised 5 degrees. I left it in the oven for 2.5 hours until 11:30am. You can see the meat starting to loosen up. It was ready to pull. It was 180 when I removed it from the oven. Here is a photo while pulling. You can see the meat is very tender. Its not mushy at all and is still keeping its shape very well. Here is the end product, pulled and all the fat discarded. I poured all the broth back into the pan to help keep the meat moist and to soften the bark. I started with a 4lbs roast and ended up with 2lbs of pulled meat. In the end, I think it came out very well. In the past I have always made chuck in the crock pot and the first time I made it on the smoker it came out tough. I went a lot slower this time and it came out great. I hope this post helps someone else in the future who is looking to BBQ a chuck.

04-18-2010, 02:33 PM	#2
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Thanks for the great pictorial. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

04-18-2010, 03:37 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Nice work, thanks __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

04-18-2010, 03:45 PM	#4
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	thanks, looks good __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

04-18-2010, 04:54 PM	#5
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	WOW, A very timely post. I just bought my first whole chuck on Saturday with just this process in mind, but I was going to have to ask the brethren for some advice... and here it is! Thanks and Cheers! Bill __________________ A butterflies wings. About to bring down everything...

04-19-2010, 07:00 AM	#6
patwill66 Knows what a fatty is. Join Date: 04-07-10 Location: Burnsville, MN	Next time I do a chuck, I will make sure to foil around 150 or 160 degrees instead of 185 like I did this time. The bark got a little hard, harder than with a pork butt. Even after soaking in the au jus in the pan it's still a little hard. Still awesomely edible, but I just prefer a soft bark.

04-19-2010, 07:38 AM	#7
weconway On the road to being a farker Join Date: 04-01-09 Location: Atlanta, GA	Very very nice. I love pulled beef. William __________________ William Conway - Big Steel Keg, Bubba Keg Convection Grill. NASA uses [COLOR=Red]RED[/COLOR] Thermapens. Just sayin'

04-19-2010, 09:21 AM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Your chuck looks great, and thanks for the recipe and the detailed pictorial! Very nice job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

04-19-2010, 09:33 AM	#9
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	I'll take some to go.

04-19-2010, 11:10 AM	#10
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	I'm looking at a chuck for my next cook, I hate to buy them skinny briskets, nice job

04-19-2010, 11:16 AM	#11
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	great job,thanks, have to try that this weekend. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

04-19-2010, 11:22 AM	#12
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	Nice post and thanks for sharing! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

04-19-2010, 11:32 AM	#13
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: SW Florida	Nice looking chuckie. __________________ John, KCBS/MCBJ

04-19-2010, 04:21 PM	#14
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I just checked the size of my chuck I bought... Over five kilos... approz 12 pounds and it's already trimmed... How long would you expect that to take in a COS? __________________ A butterflies wings. About to bring down everything...

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