View Full Version : Another brisket style chuck roast

08-21-2014, 10:27 AM
Alright guys and gals, I scored a chuck roast on "sale" last week at one of our local Quality Foods grocery stores...although I wouldn't call 3.49 a pound much of a sale. Brisket is nearly 4 bucks a pound around here...onto the cook

Can't remember the freeze by date but it was sometime last week, and I put it in the fridge Monday evening to slowly thaw out to prepare for tomorrow's cook. I have wanted to treat one like a brisket to see if I could get better results, as my briskets are always probe tender but crumble when I slice them. However, at about 160 degrees, I always get sorta nervous and pull the chuck roasts off for fear of a dry end result. So...

Tomorrow, Friday, is my only day off this week, and I'm going to smoke it and some drumsticks...drumsticks will be backup in case this is a failure lol...it's just shy of 3 pounds and looks like a huge inch and half or so thick steak, maybe inch and a quarter. Not as thick as I would have hoped but it'll do...Smoked them to about 145 before, medium doneness and they were excellent, also have done pepper stout beef...but this time I want to try to do them brisket style.

Probably going to go with Montreal Steak Seasoning on this one or maybe McCormicks Steak Rub, and I'm also going to try something different with my offset; Instead of running through all of my cooking wood for some drummies and a small chuckie, I'm going to cut up some chunks and mix them in with Kingsford Blue, as I would in my drum. I've seen good results using that method on Youtube and steady temps held for hours.

I'll post pics as I go. Wish me luck! lol

08-21-2014, 10:33 AM
Good luck!

08-21-2014, 10:48 AM
I'm looking forward to the results!

08-21-2014, 11:41 AM
If you want to do this chuck steak brisket style, throw your meat thermometer out and let it ride till it is probe tender.

Chuck steaks have a lot of connective tissue and internal fat just like a brisket. You have to cook the chuckie down so that the connective tissue and internal fat get turned into collagen and then your chuckie will be nice and tender like a brisket. You also do not want to over cook it or it will crumble/pull like pepper stout beef, so you want to be able to pull it off the pit at probe tender.

*don't ask me what internal temperature is when it is probe tender, I haven't temped a chuckie or brisket in a super long time. I use a bamboo skewer and when it slides into the thickest part of the meat like it would a warm stick of butter, it is done*

Here is pictures from my last brisket style chuckie. I seperated the different muscles in the chuckie to slice easier.

My cook thread for it.

08-21-2014, 02:33 PM
You got that!! Good luck!

Brian in Maine
08-21-2014, 06:21 PM
Now that's what I'm talking about!

JT's Smokehouse
08-21-2014, 08:47 PM
Nice job! That ring is intense!

08-21-2014, 09:33 PM
THAT is what I'm shooting for-a cook like that one. And I see the muscles to separate after the cook to make slicing easier. In addition to smoking tomorrow, I am also going to be going through some computer parts, so tomorrow is going to be a smoke-and-sort day for me...we picked up like 10 boxes of computers and computer parts last week from a guy who has one of those "This "crap" has to go" wives...and to me it went. The terabyte hard drive didn't work and I was kinda bummed, but ya know...

Anyways, I'm appreciative of all of the support thus far. I'm very excited to see how this roast will come out. Usually I smoke them to about medium medium rare and slice them, either chuck roasts or london broil "roasts", but tomorrow I'm taking the plunge and going all the way to 195 or so. I'm going to keep up with temps just for the sake of doing so, because I do want a guide as to when to wrap it (IF I wrap it) and when to start probing for tenderness.

08-21-2014, 10:33 PM
Last Chuckie I did went to 213 before it was all probe tender! But boy was it good. It was about the same size as the one you are doing. Mine ran at 360 or so for 3 hours.
Came out like this:



08-22-2014, 10:49 AM
Alright, here we go-started the pit about 10 this morning, and tried something different. I took my charcoal basket out of my UDS and it fit right in my Old County Ranch Hand (for those of you who didn't know what kinda smoker I have) however the results so far aren't a slow burning fire, nearly all of the charcoal is engulfed and the firebox damper is running nearly shut lol. Alas, here are the first pictures:

Side shot:
http://i132.photobucket.com/albums/q14/mattdean1003/20140822_103121.jpg (http://s132.photobucket.com/user/mattdean1003/media/20140822_103121.jpg.html)

Top shot:
http://i132.photobucket.com/albums/q14/mattdean1003/20140822_103111.jpg (http://s132.photobucket.com/user/mattdean1003/media/20140822_103111.jpg.html)

http://i132.photobucket.com/albums/q14/mattdean1003/20140822_103032.jpg (http://s132.photobucket.com/user/mattdean1003/media/20140822_103032.jpg.html)

Basket after initial lighting:
http://i132.photobucket.com/albums/q14/mattdean1003/20140822_103008.jpg (http://s132.photobucket.com/user/mattdean1003/media/20140822_103008.jpg.html)

As I said, the basket is now engulfed pretty good, but I did light the side of the basket and not the top. I did use lighter fluid, but just a sprinkle, and just enough to get the charcoal burning-the smell was gone in 10 minutes. Throwing some drumsticks on at about 3:30 or so. The roast is seasoned with Grillmates Pork Rub. I do wish the local Academy had Bovine Bold, as they have Yardbird, I'd have completely smothered it with BB.

OH-I cleaned it out after I got done cooking my last butt, but there were still some drippings below the cooking grate, so I grabbed those with some big tongs and tossed them onto the fire while it was starting...my GOD, I see why you all call the drippings flavor now...it smelled amazing burning off.

08-22-2014, 05:12 PM
http://i132.photobucket.com/albums/q14/mattdean1003/20140822_180412.jpg (http://s132.photobucket.com/user/mattdean1003/media/20140822_180412.jpg.html)


It turned out just like my brisket-however, it wasn't dry and crumbly-but it sure as heck wasn't going to be sliceable. Absolute most tender beef I've ever cooked, has the chuck flavor that isn't overpowered by rub, and once we actually got it sliced (I separated the muscles as shown in the posts above) I decided that since it was already falling apart, lets shred it up and be done with it. So, we put all the slices in the bowl in the picture and I took a fork and just went round and round the bowl with it. I poured in a little bit of my homemade vinegar mop and made it even more moist lol. It wasn't as moist as aawa's cook, and the slices didn't look like his, but I am extremely happy with the outcome. Going to make a GREAT beef taco tonight. On top of that, I received a call to start work at my new job tomorrow so I'm BEYOND excited.

The charcoal basket is a french fry basket from God knows where, and takes about a quarter to a third of a bag of charcoal to fully fill up, but it wasn't til about 3 or so that I started knocking the ash down and adding wood. I had the damper virtually closed to keep the charcoal from burning all the way out....that method actually works very well. I think I'm just going to leave the basket in it in conjunction with the grate I've added below it as the airflow is just that much better.

08-22-2014, 06:31 PM
Just need some buns! Looks tasty...