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View Full Version : Is a Chuck What I Want?


jham0077
12-06-2014, 05:11 PM
I was gonna do something I could shred, probably mix with a little sauce, and make sammies with. Is a chuck roast what I need? The one I have might be 2.5 lbs. I'm not sure if it's the shredded beef I'm craving, or the process of smoking said beef.:wink:

mchar69
12-06-2014, 05:13 PM
Sure, will work out fine. Especially when you post pics!

Titch
12-06-2014, 05:14 PM
I'm doing one right now, I will take to just below pulling.
I like mine sliced

SmittyJonz
12-06-2014, 05:20 PM
I'd prefer a Cindy but to each his own.............:shock:

jham0077
12-06-2014, 05:31 PM
I'd prefer a Cindy but to each his own.............:shock:


Yeah.... capitalization brings a whole new meaning.:oops:


Never had a Cindy.... Got a friend that married one...then divorced one...

The wife wants a pot roast, potatoes, carrots, celery, and gravy. I want something for lunch through the week. We'll do one in the oven and one on the smoker.
Imgur seems better for posting pics than anything I've used(or tried to use) so far. I'll try to not get caught up in the moment and get a pic or two.

SmittyJonz
12-06-2014, 07:09 PM
Yes we love pics

Ol'Joe
12-06-2014, 07:11 PM
the meat called chuck is good for 'bot everything, even cooked as a big arse steak where you almost burn the outside, great for burger meat, should be great smoked too.

jham0077
12-06-2014, 08:09 PM
I'm doing one right now, I will take to just below pulling.
I like mine sliced

About how long does it take you to get it to slicing? I'm thinking 3ish at 300ish for pulling?

FC BBQ
12-06-2014, 08:25 PM
Pepper Stout Beef.

okiej
12-06-2014, 09:53 PM
I second pepper stout. even if it's not that stout

Biloxidman
12-06-2014, 10:41 PM
Why do 2? Smoke the Chuckie for a couple of hours until it hits 165 or so then put it in a pan with potatoes, onions, bell peppers and some red wine and go until probe tender. Pot roast! And you cans
Ice it for outstanding Sammies later too!

http://i983.photobucket.com/albums/ae315/dwheeler2/Mobile%20Uploads/2014-02/5EBFA852-F4B7-4429-8E51-018C0889559D_zpsctmqzrmt.jpg

retired trucker
12-07-2014, 12:37 AM
If you want it real tender for roast with taters and carrots, then cover with foil as above, and cook until it is probe tender. The moisture with the carrots and being covered with foil will tenderize it where even my old teeth can chew it. When cold leftovers are sliced, it makes a great sammy with some mayo ( Dukes of course ) and some sweet pickles. Makes me hungry even typing this. Been too long since we cooked one.

Blessings,

Omar

mrbill
12-07-2014, 12:57 AM
for what you're wanting a chuckie is what you need. for what your wifey wants, a chuckie can do. for what you have, here's what i would do.
1-cut that sucker in half
2-do 1 half however you please for your shredded sammies
3-use the other half(I'm about to be flayed for saying this) for her pot roast, use either a pressure cooker or a crock pot. put your carrots and taters on the bottom, meat on top, add some beef broth or stock till meat is almost covered. add your seasonings and cook(time will vary depending on method used). just prior to serving, remove veggies and meat. add some flour or corn starch to the liquid in cooking vessel to make gravy. serve it up and make her happy.

ebijack
12-07-2014, 06:05 AM
Funny you mention doing chuck roasts. They had a pack on sale, Sooooo
Smoked at 250 ish for 5 hours till probe tender. Wrapped in butcher paper after 4 hrs as the crust was where the wife wanted it. Fall part tender after cooling. Saved the drippings for the gravy. Wife is making the roast today with veggies etc. Reheated some pizza on the UDS after removing the chucks. The fatties are just because, had the room and we ran out 2 days ago.
http://imagizer.imageshack.us/v2/640x480q90/910/ltObiJ.jpg (https://imageshack.com/i/paltObiJj)
http://imagizer.imageshack.us/v2/640x480q90/673/Xm25a7.jpg (https://imageshack.com/i/ipXm25a7j)

jham0077
12-07-2014, 11:09 AM
I've already got the roasts. Kinda small for my liking, but they were part of my free meat. The "pot roast" is getting rubbed with salt, pepper, paprika, then going in the cast iron pot that has had about half an onion and a few celery stalks sweated down in a few tablespoons of oil. Browned/crusted, covered with water and in the oven on 325 for a couple of hours. Add more celery, some potatoes and carrots. Another 1.5(+-) hours in the oven, everybody outta the pool so I can make the gravy, every body back in for a soaking . The wife won't allow anything else to happen to that one.

The other has a bone in it... I was gonna look through the Throwdown rules to see if it may fall under the current guidelines. Could be an entry....

Cibelo
12-07-2014, 11:10 AM
+1 for chuck but buy another one because you won't have leftovers with a 2 1/2 pounds.

jham0077
12-09-2014, 07:53 PM
Here it is,

http://i.imgur.com/vJ3031N.jpg


Pulled and sauced

http://i.imgur.com/WfrhxBP.jpg


It hit the spot. I figured about six sammies... might get 5 small ones.

jham0077
12-09-2014, 08:00 PM
About forgot, I kinda wet rubbed it. Lightly with my sauce then a little NASA rub (recipe from here).


http://i.imgur.com/5YPPVU7.jpg