patwill66
Knows what a fatty is.
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.
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.
