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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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09-28-2011, 09:09 AM | #1 |
Got Wood.
Join Date: 06-17-11
Location: Livermore, CA
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UDS 7 Bone Chuck Roast
I'm having a great time playing around with the UDS.
A week or so ago, I was on-call and anchored to the house. Perfect excuse to play on the UDS. Found this 4 pound piece of meat labeled as a "Beef Chuck 7 Bone Pot Roast". Looked more like a slab of beef to me than what I would call a "roast". When I hear "roast", I think of a large hunk of meat shaped more like a football than a steak, but... I'm fairly new to this. I knocked out a little research here on this forum and here's what I came up with. Rubbed the meat down with some Montreal Steak seasoning that I had on the shelf. Then got 'er on the smoker. Here's the "Chuckie" (is that right?) after about 4 hrs in the 220 - 240 range. (For some reason it came from the butcher with the slice down the middle) Went into foil after that. I tried monitoring the internal temp of the meat with the probe through the foil. But when it read 205 I brought it in for inspection. Seemed not ready and I was getting different temps when it was unwrapped (lower, and all over the board depending on where I probed it). So I threw it back on and just let it go. After about 3.5 hrs in the foil I pulled it and stuck it with the temperature probe. That is when the lightbulb went off. "Slides in like buttah". I knew it was done without even reading the gauge. Easily pulled apart for shredded beef sandwiches. Here's the yield off a 4 pound roast. Total cook time about 8 hrs. Thanks for this great resource of information and a place to share my pron :-)
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I can also shoot lightening out of my arse when required. -- Oldyote |
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09-28-2011, 09:26 AM | #2 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Looks really tasty. Smoked chuck roast is very hard to beat......
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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09-28-2011, 09:34 AM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I'd say you nailed it. Looks wonderful!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-28-2011, 09:34 AM | #4 |
Full Fledged Farker
Join Date: 11-21-10
Location: Northern Wisconsin
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Nice, looking tasty and moist.
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09-28-2011, 09:45 AM | #5 | |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Quote:
Looks great.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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Tags |
chuck roast, Chuckie, uds |
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