Suggestions for chuck roast

[TwoWheeler]

Just found this in the freezer:

Was thinking of brining it, rubbing it (good excuse to try Oak Ridge Black Ops) and then throwing it on the pellet pooper - sort of like a brisket wannabe. (It’s a good 3” thick)

What temp to cook and what temp to finish? Low & slow? Hot and fast? Brisket done temp or more like steak finishing temp?

…or something entirely different?

 

[SMOKE FREAK]

You can cook it just like a brisket or butt. Makes great pulled beef.

 

[Hawklaw]

Smoke it for a few hours and then put it in a foil pan with a barbacoa-style braise and cover. Shred it and you have versatile filing for everything: Tacos, enchiladas, nachos. Very handy to have portioned in the freezer for low effort weeknights.

 

[tom b]

I'm doing this with my next chuck
http://www.bbq-brethren.com/forum/showthread.php?t=293720

 

[drunkenmeatfist]

Smoke it for a few hours and then put it in a foil pan with a barbacoa-style braise and cover. Shred it and you have versatile filing for everything: Tacos, enchiladas, nachos. Very handy to have portioned in the freezer for low effort weeknights.

I've used this recipe a bunch of times and it is great

http://www.bbq-brethren.com/forum/showpost.php?p=3454913&postcount=6

 

[TwoWheeler]

…you’re making me sorry I only have one…:wink:

 

[thirdeye]

Chucks do like a little braise time in a pan, or a few ounces of liquid of liquid in a wrap. Old Dave has a flat lid Dutch oven method he makes look easy if you happen to have one.

http://www.bbq-brethren.com/forum/showpost.php?p=3333225&postcount=9

 

[LYU370]

Search for pepper stout beef, a brethren favorite. Or check out thirdeye's recent post with the Italian Beef sammich. Can't go wrong with either of those.

 

[Killa J]

It’s not bbq, but I made pulled beef using the marinade from here:

https://tinyurbankitchen.com/48-hour-sous-vide-short-ribs-momofuku/

Marinate the chuck roast for 24 hours, then cooked it in a pressure cooker until it fell apart. It was incredible. I couldn’t find pear juice, but I did find canned pears that were canned in juice instead of syrup.

 

[Smokie185]

This from Thirdeye looks extremely yummy!

http://www.bbq-brethren.com/forum/showthread.php?t=293720

 

[SmokeRingsMatter]

Search for pepper stout beef, a brethren favorite. Or check out thirdeye's recent post with the Italian Beef sammich. Can't go wrong with either of those.

:mrgreen:

 

[TwoWheeler]

So, will cooking to brisket temp (205-ish) dry it out too much? “Done” temp is quite different for a beef roast than a brisket.

 

[Dr. Trout Bum]

I’m in the middle of a chuck right now. Just finished a 24 hour dry brine with Black Ops. Dropped it in the Sous Vide at 155…planning on 24 hours. I plan to ice bath it for a couple of hours, then onto the smoker at 275 for several hours.

 

[DerHusker]

Pepper Stout Beef

http://www.bbq-brethren.com/forum/showthread.php?t=243061

Pot Roast

http://www.bbq-brethren.com/forum/showthread.php?t=288518

 

[scp]

I’m in the middle of a chuck right now. Just finished a 24 hour dry brine with Black Ops. Dropped it in the Sous Vide at 155…planning on 24 hours. I plan to ice bath it for a couple of hours, then onto the smoker at 275 for several hours.

Sounds interesting...let us know how it comes out.

 

[SmokeRingsMatter]

I made some killer burnt ends out of chuck roast.

 

[Perpetual]

Search for pepper stout beef, a brethren favorite. Or check out thirdeye's recent post with the Italian Beef sammich. Can't go wrong with either of those.

Agreed 100%, I am actually planning on doing that this weekend! Pepper stout beef is a huge winner, always!

 

[Dr. Trout Bum]

Sounds interesting...let us know how it comes out.

Changed the smoke time and temps a bit, but here’s the on-going cook in a thread.

https://www.bbq-brethren.com/forum/showthread.php?t=293754

 

[fwdiii]

Maybe make some poor man's burnt ends!!