My first Chuckie

iamthewreckingcrew · 11-07-2010, 01:30 PM

Stopped at a gas station (no BS) and picked up a chuck roast. The gas station just so happens to have a pretty good meat counter inside of it. They didn't have any decent sized roasts in the case, so they called the butcher in (he lives a block away) and he brought out a 19 lb chuck roast. Told him I only needed about half that, so he chopped off a slab a little over 8 lbs.

Rubbed down with some home made concoction left over from my first brisket:

Started cooking at about 1:30 am Saturday. I was trying to stay up to monitor the cook (and enjoy a few wobbly pops), but ended up dozing off somewhere between 5 and 6 am.

My sweetie found me passed out in my computer chair at about 7:30 am still bundled up in my insulated coveralls and stocking hat and woke me up by asking how the cook was going. I freaked a little and ran downstairs and out to the Pig Destroyer after gathering my senses.

Temp still good. Whew!

Took a peek at the meat...not done yet.

So, I let it ride and went back upstairs to get a nap in. Woke back up about 10 am and went to check on the cooker again. Temp was down to about 150.

So, I checked the meat again, not done yet, opened the intakes all back up and got it back to about 250. Pulled it off the UDS at about 12:30 pm.

Looks ok, but I'm worried about the quality. Oh well, I wrapped it up in foil and a towel and threw it in a cooler. Took it over to my parents house and watched the rest of the Iowa game with my dad and bro-in-law.

Took it out of the cooler at about 2 pm.

Smells good. Still nice and hot. Started hacking around on it. Part of it pulled, most of it wouldn't. So it got sliced up. It was very tender throughout and still had good moisture. Everyone said it tasted good so I guess it didn't suck.

Anyway...I guess I was fairly satisfied with the results. I'm still my worst critic so far. I will try it again sometime also. I just need to get used to the idea that it just takes longer for beef I guess. Thanks for looking. :)

bigabyte · 11-07-2010, 01:32 PM

Looks pretty dang good from here!

bluetang · 11-07-2010, 01:44 PM

Looks real good!

gatorzeye · 11-07-2010, 01:49 PM

Looks Awesome...

landarc · 11-07-2010, 01:55 PM

Nice chuck roast there. Now I wish I had bought one this morning.

BRBBQ · 11-07-2010, 02:12 PM

BS

That's fresh looking meat and sure turned out good

Phubar · 11-07-2010, 02:18 PM

Phark that...I'm calling BS on that story!

SmokinAussie · 11-07-2010, 02:48 PM

Looks like a pretty good effort there. DOn't be too hard on yourself!

Cheers!

Bill

Crazy Harry · 11-07-2010, 02:48 PM

looks good, nice ring

jestridge · 11-07-2010, 03:19 PM

Looks great , I rather have chuck than brisket.

N8man · 11-07-2010, 03:52 PM

Fine Looking Chuck Roast!!!!

BBQ Grail · 11-07-2010, 03:56 PM

Damn Skippy that looks good!

sticker500 · 11-07-2010, 04:35 PM

Awesome Bark. Looks great

Westexbbq · 11-07-2010, 04:42 PM

Looks pretty good to me too!
(Bet it tasted even better......)

iamthewreckingcrew · 11-08-2010, 03:58 PM

The taste was good. Everyone else liked the bark. I thought it was just a tad salty, but I'm not big on salt. The sliced parts were dang near like prime rib to me. Could cut it with a fork. I was just thinking that the whole thing would pull like a butt. Might have if I had cooked longer. I'm not dissatisfied at all, but will try a less salty rub next time.

Gonna be making shredded beef tacos with the leftovers tonight. :)

11-07-2010, 01:30 PM	#1
iamthewreckingcrew Knows what a fatty is. Join Date: 05-06-09 Location: Burlington, IA Downloads: 0 Uploads: 0	My first Chuckie Stopped at a gas station (no BS) and picked up a chuck roast. The gas station just so happens to have a pretty good meat counter inside of it. They didn't have any decent sized roasts in the case, so they called the butcher in (he lives a block away) and he brought out a 19 lb chuck roast. Told him I only needed about half that, so he chopped off a slab a little over 8 lbs. Rubbed down with some home made concoction left over from my first brisket: Started cooking at about 1:30 am Saturday. I was trying to stay up to monitor the cook (and enjoy a few wobbly pops), but ended up dozing off somewhere between 5 and 6 am. My sweetie found me passed out in my computer chair at about 7:30 am still bundled up in my insulated coveralls and stocking hat and woke me up by asking how the cook was going. I freaked a little and ran downstairs and out to the Pig Destroyer after gathering my senses. Temp still good. Whew! Took a peek at the meat...not done yet. So, I let it ride and went back upstairs to get a nap in. Woke back up about 10 am and went to check on the cooker again. Temp was down to about 150. So, I checked the meat again, not done yet, opened the intakes all back up and got it back to about 250. Pulled it off the UDS at about 12:30 pm. Looks ok, but I'm worried about the quality. Oh well, I wrapped it up in foil and a towel and threw it in a cooler. Took it over to my parents house and watched the rest of the Iowa game with my dad and bro-in-law. Took it out of the cooler at about 2 pm. Smells good. Still nice and hot. Started hacking around on it. Part of it pulled, most of it wouldn't. So it got sliced up. It was very tender throughout and still had good moisture. Everyone said it tasted good so I guess it didn't suck. Anyway...I guess I was fairly satisfied with the results. I'm still my worst critic so far. I will try it again sometime also. I just need to get used to the idea that it just takes longer for beef I guess. Thanks for looking. :) __________________ Chargriller Super Pro, UDS(Pig Destroyer)

11-07-2010, 01:32 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks pretty dang good from here! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-07-2010, 01:44 PM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Looks real good! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

11-07-2010, 01:55 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice chuck roast there. Now I wish I had bought one this morning. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-07-2010, 02:18 PM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phark that...I'm calling BS on that story! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

11-07-2010, 01:49 PM	#4
gatorzeye Found some matches. Join Date: 10-21-10 Location: San Diego, Ca. Downloads: 0 Uploads: 0	Looks Awesome...

11-07-2010, 02:12 PM	#6
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	BS That's fresh looking meat and sure turned out good

11-07-2010, 02:48 PM	#8
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Looks like a pretty good effort there. DOn't be too hard on yourself! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

11-07-2010, 02:48 PM	#9
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	looks good, nice ring __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

11-07-2010, 03:19 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Looks great , I rather have chuck than brisket.

11-07-2010, 03:52 PM	#11
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Fine Looking Chuck Roast!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

11-07-2010, 03:56 PM	#12
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Damn Skippy that looks good! __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-07-2010, 04:35 PM	#13
sticker500 Got Wood. Join Date: 11-30-08 Location: Prattville, AL Downloads: 0 Uploads: 0	Awesome Bark. Looks great

11-07-2010, 04:42 PM	#14
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Looks pretty good to me too! (Bet it tasted even better......) __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

11-08-2010, 03:58 PM	#15
iamthewreckingcrew Knows what a fatty is. Join Date: 05-06-09 Location: Burlington, IA Downloads: 0 Uploads: 0	The taste was good. Everyone else liked the bark. I thought it was just a tad salty, but I'm not big on salt. The sliced parts were dang near like prime rib to me. Could cut it with a fork. I was just thinking that the whole thing would pull like a butt. Might have if I had cooked longer. I'm not dissatisfied at all, but will try a less salty rub next time. Gonna be making shredded beef tacos with the leftovers tonight. :) __________________ Chargriller Super Pro, UDS(Pig Destroyer)

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