Chuck Roast, anybody have some tips

Tommyc · 07-20-2010, 01:04 PM

Doing a chuck in a UDS, first chuck. Does anybody have any tips. Planning on doing it like a do a brisket.

deguerre · 07-20-2010, 01:08 PM

Just give it a good rub and let it go to 195 or so (Some go up to 205) or until it pulls easily. Use a pan for the drippings which can used to mix in after pulling (skimming off fat if wanted). Some folks also like to foil around 165, but I haven't personally tried this. Pulled chuck sammiches are wonnerful!

deguerre · 07-20-2010, 01:29 PM

Here's another thread with some good info:
http://www.bbq-brethren.com/forum/sh...ighlight=chuck

colonel00 · 07-20-2010, 01:57 PM

I did a couple last weekend pretty much as stated in the link above. Took them to ~165, foiled with some broth/apple juice, cooked to 205+. I then wrapped in another layer of foil and let rest for several hours in a cooler.

Chef Country · 07-20-2010, 02:07 PM

Im cooking 2 at the time will post pron as soon as my phone e-mails them to me, i gotta get a new camra. I cooked one last week and cooked it to 200 internal temp and it pulled awsome, i injected with a mixture of worsteshire, apple cider viniger, a shot of jack for the injection and a shot for me

then i rub with black pepper, garlic, and salt.

Ron_L · 07-20-2010, 02:18 PM

I have one in the Egg right now. I'm cooking at at 275 and will go until the probe slides in with little resistance. Probably 200 - 205 degrees for a chuckie.

If you haven't bought the meat yet, get a big roast. I hate the little two and three pounders that the grocery stores around here sell. They can dry out way too easily. I try to get a chuck that is at least 5 lbs. I think today's was 7 lbs, but I don't remember.

Big George's BBQ · 07-20-2010, 03:23 PM

Check thirdeyes blog he has what seems to be a good recipe

Chef Country · 07-20-2010, 03:25 PM

no store bought stuff on my end fresh off the farm

i wish everyone could be so lucky

pahutchens · 07-21-2010, 10:59 AM

Mine stalled so give yourself enough time for it to be done when its done...

jestridge · 07-21-2010, 01:05 PM

I did a 20 pound clos awhile back did it just like a brisket turn out good

07-20-2010, 01:04 PM	#1
Tommyc Got rid of the matchlight. Join Date: 07-04-10 Location: brighton, MI Downloads: 0 Uploads: 0	Chuck Roast, anybody have some tips Doing a chuck in a UDS, first chuck. Does anybody have any tips. Planning on doing it like a do a brisket.

07-20-2010, 01:08 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Just give it a good rub and let it go to 195 or so (Some go up to 205) or until it pulls easily. Use a pan for the drippings which can used to mix in after pulling (skimming off fat if wanted). Some folks also like to foil around 165, but I haven't personally tried this. Pulled chuck sammiches are wonnerful! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-20-2010, 01:29 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Here's another thread with some good info: http://www.bbq-brethren.com/forum/sh...ighlight=chuck __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-20-2010, 02:07 PM	#5
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS Downloads: 0 Uploads: 0	Im cooking 2 at the time will post pron as soon as my phone e-mails them to me, i gotta get a new camra. I cooked one last week and cooked it to 200 internal temp and it pulled awsome, i injected with a mixture of worsteshire, apple cider viniger, a shot of jack for the injection and a shot for me then i rub with black pepper, garlic, and salt. __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

07-20-2010, 02:18 PM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I have one in the Egg right now. I'm cooking at at 275 and will go until the probe slides in with little resistance. Probably 200 - 205 degrees for a chuckie. If you haven't bought the meat yet, get a big roast. I hate the little two and three pounders that the grocery stores around here sell. They can dry out way too easily. I try to get a chuck that is at least 5 lbs. I think today's was 7 lbs, but I don't remember. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The 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/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-20-2010, 01:57 PM	#4
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	I did a couple last weekend pretty much as stated in the link above. Took them to ~165, foiled with some broth/apple juice, cooked to 205+. I then wrapped in another layer of foil and let rest for several hours in a cooler.

07-20-2010, 03:23 PM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Check thirdeyes blog he has what seems to be a good recipe

07-20-2010, 03:25 PM	#8
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS Downloads: 0 Uploads: 0	no store bought stuff on my end fresh off the farm i wish everyone could be so lucky __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

07-21-2010, 10:59 AM	#9
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	Mine stalled so give yourself enough time for it to be done when its done... __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

07-21-2010, 01:05 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I did a 20 pound clos awhile back did it just like a brisket turn out good

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