עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-28-2012, 01:18 PM   #1
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default 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.


__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   Reply With Quote


Unread 09-28-2012, 02:34 PM   #2
cayenne
On the road to being a farker
 
cayenne's Avatar
 
Join Date: 06-12-04
Location: New Orleans
Downloads: 0
Uploads: 0
Question 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
cayenne is offline   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 02:51 PM   #3
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

That's a helluva nice piece of beef! And yeah I wanna know too- veg for marinade only or also for smokin/roastin?
__________________
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
J-Rod is online now   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 02:52 PM   #4
DaveMW
is One Chatty Farker

 
DaveMW's Avatar
 
Join Date: 07-31-10
Location: Livngston, Montana
Downloads: 0
Uploads: 0
Default

Love the smoked chuckie. I have 4 in the freezer just waiting to find the time to get them on the smoker.
__________________
In a perfect world every lab would have a home and every home would have a lab.
There is no greater fan of fly fishing than the worm.

Weber Kettle 22.5" Restored "J" - Black
Weber Kettle 18.5" "DR" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black
Weber Go-Anywhere - Black
UDS which surprisingly is not black
Great Outdoors Smoky Mountain Smoker
DaveMW is offline   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 03:03 PM   #5
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cayenne View Post
..do you throw the chuck in the pan on top of the veggies all into the smoker?

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....

__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   Reply With Quote


Unread 09-28-2012, 03:11 PM   #6
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Lookin' good!
__________________

Jason


"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". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is online now   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 03:34 PM   #7
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Yum!
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 03:57 PM   #8
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

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?
__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   Reply With Quote


Unread 09-28-2012, 04:01 PM   #9
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Bob in St. Louis View Post
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?
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.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 04:02 PM   #10
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

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!!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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
LMAJ is offline   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 04:09 PM   #11
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

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?
__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   Reply With Quote


Unread 09-28-2012, 04:12 PM   #12
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

You are looking for tender probing. Relax, chuckies are great!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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
LMAJ is offline   Reply With Quote


Thanks from:--->
Unread 09-28-2012, 04:14 PM   #13
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LMAJ View Post
You are looking for tender probing. Relax, chuckies are great!
Understood.

Time to grab another cocktail, turn the music up, and allow the blood pressure to lower.

Gotcha. Thanks!
__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   Reply With Quote


Unread 09-28-2012, 04:15 PM   #14
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

^^^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!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from: --->
Unread 09-28-2012, 04:30 PM   #15
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

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
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:04 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.