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Chusck Roasts

BBQchef33

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Phil
i may be dam man.....but i aint the crazy man.. They BYC is still hot and cookin 2 briskets and 2 chusck roasts.
 
Phil,
I was planning on doing a chuck roast this weekend, which is pretty similar to the Chusck cuts you did last month.

Seriously though, how do you cook them, and is there a certain way you eat them?

I have done them 165, wrap, 190, cooler. Then used them in fall apart crock pot stew. Would you shred it? Give me some idears. (per Paul Sr. on American Chopper)
 
After cooking them for 12 or so hours, i cubed trhem and threw them in a pot of chile for an hour. Big chunks of fall apart tender beef....


mmmmmmmmmmmmm-beef.
 
Make that Awesome link.

Those are exactly like my Chuck Eye roasts come out.
 
shoot. doing sa chusck eye roast and a pulled pork, so I am split between too thread. I stick to chusck in this one.

Changed it up (per ckkphoto, time to experiment on an old stand by)

It was Grub Rub from texas. Rub/tenderizer. in it now 2pm, till tomorrow at 9ish.

I'll let you know

Gonna try moving it way up in the firebox (usually do low.) Read in my Texas Pit Boss that brisket should be done as far from heat as possible. takes much longer, but bark is better to the bite.

Unless its too windy and I can't hold a decent temp, them it will be mid smoke box, which is still lot higher than I normally do them.
 
yup,t hems the roasts i had... Costco always has big ones in 2 packs. so gonna try it again now that I know what they are. the last ones went into the chile and were awesome after an hour or 2 in there. next one gets prepped like briskets.
 
I have NEVER smoked a chuck roast. Could someone please recap for me? Smokem like a brisket? Be a great way to prep meat for chile.
 
I have been BBQ'n Chuck for years. On the old Weber we use to call the chuck roast a super steak. Just prep it your favorite way and do it. Cause there is nothing to it. A chili powder rub works great, and since it is thin (for a roast) it takes less time to cook thats all. In fact it is a great way to get fast BBQ. I also always use Adolfs and attack the things with a couple of bear claws to make sure all is tender. You can also foil the thing if you want to cook it a little longer and keep it moist and tender. Heck, I did two of these things last weekend. Good stuff.
 
I did mine yesterday like a brisket (165, wrap, 190, cooler)

Opened the cooler 2 hours later and I had sprung a leak. 1/4" juice lined the cooler.

Mmmmm. Cooler juice.
 
Shredding up some of this for Smoked Beef Enchiladas tonight!!
 
Lazy day working on the laptop outside and this thread forced me to go grab some beef. I'll add the chuck a little later. Some boobs, sausage, turds, and ham in now.

Bill, what time is dinner? Serving rice and beans with that? How far are you from the airport?
 
1 hour from the airport.

And we're thinking of taking Texashaze Pork Enchilada recipe and supplanting the pork with Chusck roast.

Looks damn good in the recipe section.
 
willkat98 said:
1 hour from the airport.

And we're thinking of taking Texashaze Pork Enchilada recipe and supplanting the pork with Chusck roast.

Looks damn good in the recipe section.

Smoked chicken or turkey is great too. Probably should use a white cheese like Jack though. Also might wnat to use green sauce instead of red.

I'm hoping that we can do some of this kind of stuff at Greg's bash. I think that if I gorge myself on just meat and drink beer, my body will seriously regret it.
 
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