ブタ
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 10-07-2008, 08:06 AM   #1
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default What type chuck roast do you all use?

Never have cooked chuck roast on the smoker and wanted to give it a try after reading several threads on it. What type do you all use? All ive seen are the ones in the styro tray at Sams for pot roast but they are nowhere near the 7-8 pound range im reading about in past threads.
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 10-07-2008, 08:48 AM   #2
Brewmaster
is One Chatty Farker
 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default

Call your butcher. They will cut whatever you need.
__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS
Brewmaster is offline   Reply With Quote


Unread 10-07-2008, 09:02 AM   #3
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brewmaster View Post
Call your butcher. They will cut whatever you need.
that wasnt what I asked..I asked what cut is normally used..not where to get it..
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 10-07-2008, 09:41 AM   #4
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default



For the best value, I buy a boneless chuck roll (about 20 pounds) then cut my own roasts. Usually I can get three nice chuckies from a roll.




If you have to buy from the counter, go for thickness first. I think the bone does add some flavor, but I still put thickness first.


__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-07-2008, 09:44 AM   #5
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post



For the best value, I buy a boneless chuck roll (about 20 pounds) then cut my own roasts. Usually I can get three nice chuckies from a roll.




If you have to buy from the counter, go for thickness first. I think the bone does add some flavor, but I still put thickness first.



Thanks! The cook to about 200 or so for shredding correct?
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 10-07-2008, 10:38 AM   #6
Brewmaster
is One Chatty Farker
 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by billm View Post
that wasnt what I asked..I asked what cut is normally used..not where to get it..
Sorry, I guess I didn't understand your question. "What type chuck roast do you all use?" What do you mean by "type"?

As far as I know there is only one type of chuck roast.

Then you mentioned something about the only ones you have seen were at Sams and no where near 7-8lbs.

So I answered this question.

Just trying to help.

Nate
__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS
Brewmaster is offline   Reply With Quote


Unread 10-07-2008, 10:39 AM   #7
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by billm View Post
Thanks! The cook to about 200 or so for shredding correct?
Two schools of thought here....a foil finish will insure a moist and shredable product. Cook to 150°ish, foil with some broth & butter and cook 'till tender. Instead of a foil pouch, I use an aluminum pan, Dutch oven or a roaster, braising with some liquid until it's tender.

Cooking without foil can yield a sliceable product, and the finish temp is 180's-190's.


These two (on the left) are cooking in my BDS along with a brisket flat and two pastrami. These were served sliced.


This one was seasoned with salt, pepper & cayenne and finished in an oven pan.


Here is a pepper beef dish I make with chuckies, I finished this in a roaster. Recipe is on my cookin' site.

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 10-07-2008, 10:43 AM   #8
Brewmaster
is One Chatty Farker
 
Brewmaster's Avatar
 
Join Date: 07-05-07
Location: St. Louis
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by billm View Post
Thanks! The cook to about 200 or so for shredding correct?
Every roll is different. 195-200 is a good guideline. I typically cook them like brisket. I let them tell me when they are done by sticking my probe in them.







__________________
FEC-100
PG-500
Large Egg
Weber Ranch Kettle
BBQ070 (Lil Tex)
BBQ075 (Texas)
UDS
Brewmaster is offline   Reply With Quote


Unread 10-07-2008, 10:49 AM   #9
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brewmaster View Post
Sorry, I guess I didn't understand your question. "What type chuck roast do you all use?" What do you mean by "type"?

As far as I know there is only one type of chuck roast.

Then you mentioned something about the only ones you have seen were at Sams and no where near 7-8lbs.

So I answered this question.

Just trying to help.

Nate
actually looking at a meat chart there are 5 types or "cuts" of chuck..i should have used the word cut ..sorry
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 10-07-2008, 10:50 AM   #10
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

thanks guys...ill try foiling..
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 10-07-2008, 03:26 PM   #11
Smokinrubcom
Full Fledged Farker
 
Join Date: 09-01-08
Location: Huntsville,Alabama
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by billm View Post
thanks guys...ill try foiling..
Have your butcher cut you a chuck roll. The diff. types of chuck is chuck moch tender, chuck shoulder clod, bone in chuck(7-bone), and chuck roll (is the best for smoking). Stay away from Walmart since they get their meat products already cut.

Mike
__________________
SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub

Last edited by Smokinrubcom; 10-07-2008 at 04:50 PM..
Smokinrubcom is offline   Reply With Quote


Unread 10-07-2008, 04:48 PM   #12
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Bill... I buy my Chuscks at Fresh Market (Geneva is the closest to me). They normally have them in larger sizes. If all you can get are smaller ones they work, but I would definately foil them with some liquid. I seem to remember a Good Eats where Alton Brown recommended a 7 bone chuck as the best cut.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 10-07-2008, 08:40 PM   #13
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Downloads: 0
Uploads: 0
Default

Looks like you may have cooked one or two Chuck Roasts in your day Nate.
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Unread 10-07-2008, 08:57 PM   #14
pat
is Blowin Smoke!
 
pat's Avatar
 
Join Date: 01-21-08
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by River City Smokehouse View Post
Looks like you may have cooked one or two Chuck Roasts in your day Nate.
Uh huh. I think you are right
__________________
Smokers Purgatory

Have you tried Simply Marvelous Rubs yet??

Backwoods Party
Ole Hickory CTO
Large Big Green Egg
WSM X 2
Weber Performer
pat is offline   Reply With Quote


Unread 10-08-2008, 05:28 AM   #15
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Bill... I buy my Chuscks at Fresh Market (Geneva is the closest to me). They normally have them in larger sizes. If all you can get are smaller ones they work, but I would definately foil them with some liquid. I seem to remember a Good Eats where Alton Brown recommended a 7 bone chuck as the best cut.
Ron - 7 bone was all i could find at Sams. Im sure I can get a larger one if I ask as the butchers there are really accomodating. I just didnt know what to get so I went with what they had in the case.
Just looking to try something different since ive never cooked one execpet for pot roast
I dont beleive Ive heard of Fresh Market though..thats not Caputo's Fresh Markets is it?
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chuck Roast or Chuck Roll TheRancheroGuy Q-talk 5 06-20-2011 01:36 PM
chuck roast mjancel Q-talk 10 10-15-2010 08:50 AM
Chuck Roll vs. Chuck Roast cbagby64 Q-talk 4 07-02-2010 10:44 PM
Chuck Roast? RevZiLLa Q-talk 8 07-04-2007 04:41 PM
chuck roll /chuck roast?? Samichlaus Q-talk 8 04-25-2005 09:04 AM

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 06:28 AM.


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.
no new posts