Chuckroast Recipes?

[itschris]

After my dissappointing rib adventure I'm thinking of trying something else this weekend... a chuckroast. After eating about 3 slabs of saucy shoe leather, I'm a bit burnt out on ribs.

I haven't seen any recipes or procedures in the recipe or file section and good use some guidance. Thanks!

 

[HeSmellsLikeSmoke]

Rich (LostNation) posted a good looking recipe for chuckies from his class on this thread. Might wanna give it try. I am.

http://www.bbq-brethren.com/forum/showthread.php?t=29158

 

[chad]

I've done chuck roast for pulled beef recently. Treated it a lot like a brisket...I injected and rubbed, cooked until I liked the color, foiled it and took it to about 205...let it rest for a few hours and then pulled it. Good eats!!

 

[Papa Hogg]

I've done some chuckies that I shredded & used for tacos. I injected them, rub them & inserted slivers of garlic & jalapenos. The rub I created had a mexican feel to it...cumin, salt, pepper, cayenne, mexican oregano.

Next time I try this I'm considering foiling (which I never do) at 170* and adding a can of diced tomatoes with green chilies. Cook to 200* or tender, cooler, shred & make your taco with some fresh pico de gallo.

 

[bowhnter]

Adding potatoes onions peppers carrots, etc and making a pot roast as per here is also real good.

http://mywebpages.comcast.net/ktaylor11/bbq_tips.htm

 

[Harbormaster]

I rubbed a couple of chucks with Montreal Steak seasoning, cooked to 195-200, foiled, rested and pulled.
Good eats.

 

[itschris]

I've done chuck roast for pulled beef recently. Treated it a lot like a brisket...I injected and rubbed, cooked until I liked the color, foiled it and took it to about 205...let it rest for a few hours and then pulled it. Good eats!!

Okay.. this is where I'm still lost. How do you check temp once it's foiled up? Are you foiling around the probe?

 

[Papa Hogg]

Okay.. this is where I'm still lost. How do you check temp once it's foiled up? Are you foiling around the probe?

Remove probe, foil, insert probe back into the meat thru the foil :biggrin:

 

[sterlingsmoker]

I love pulled chuckie, I rub with worseyshire and some Texas BBQ Rub and cook to 202* internal, at 250* grate temp foil and let set for an hour in the cooler. Here is some pulled

 

[kickassbbq]

https://secure.ramnetwork.com/kickassbbq/beef_chuck_roast.htm
PARTY!!!!!!!!!!!!!
Smoke On!!!!!

 

[bowhnter]

Are you foiling around the probe?

Remove probe, foil, insert probe back into the meat thru the foil :biggrin:

either way, you can foil around the probe as well if you want to know exactly where it is in the meat.

 

[keale]

Sliced too!

Don't forget sliced! Get a thick one at least 3 inches...brought to at least 195, I actually sliced it at 205...the thick cut allowed it to be sliced...

 

[backyardchef]

Don't forget sliced! Get a thick one at least 3 inches...brought to at least 195, I actually sliced it at 205...the thick cut allowed it to be sliced...

great lookin' pics......

 

[Ron_L]

I've used Bowhntr's pot roast recipe before and it came out great! I have also used Montreal Steak Seasoning and then cooked the chusck to around 195-ish and then chopped it like burnt ends. Yum-o!

BTW... You may find more results on here is you search for "chusck". If you're lucky you'll also find the story of why we sometimes call a chuck roast a chusck roast :-D

 

[bowhnter]

I've used Bowhntr's pot roast recipe before and it came out great!

I don't take credit for the recipe, I just posted the link. It's from Kevin Taylor of team Double Smoke.

 

[itschris]

I've read about 15 complete posts on the chuck, chuckie,, and chusck, but cannot find the meaning of chusck!

I'm starting to think this was a lesson in better use of the search function since I've read more about chuck roast than I ever thought I would! Cruel but effective!

C'mon!

 

[SmokeyBear]

salt, pepper, and smoke

 

[Ron_L]

I've read about 15 complete posts on the chuck, chuckie,, and chusck, but cannot find the meaning of chusck!

I'm starting to think this was a lesson in better use of the search function since I've read more about chuck roast than I ever thought I would! Cruel but effective!

C'mon!

Oops... I didn't mean to make it an exercise (but it worked, huh? :biggrin I could gave sworn that the story was there. Basically, it was originally a typo by a certain high-ranking official in the Brethren. From then on, it was a standard Brethren term, like farker, fattie and colorado brisket.

 

[itschris]

Well master Jedi... it did work... even though not intended! In fact, I think there should be a mandatory wild goose chase for every new member that causes them to read back through all the posts. Like I said, I learned a lot about the chuckie and I think I'm ready.

Thanks guys!