Another chuck roast stab


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
OK, IDK if I am gonna shoot myself in the foot again. I am thinking I'd like to take another stab at a chuck roast on Big Z tomorrow. I've tried 3X so far and all 3X ended up putting it in the trash. Yet I see so many people have great luck. HELP!!!!!!!!!!!!!!!
I want to not have to deal with wrapping, or stewing in broth. I want to season and go on the smoker. Is it possible or am I whistling out my backside? I think a mistake I've made in the past is not allowing the smoker to fully do it's "magic". Pulling and resting when it's hit only 150-160. When I do brisket or beef plate ribs I take those to 203-210. Should I have done the same with a chuckie? I do know a long rest wrapped up in foil and in the cooler is imperative.
Am I over thinking or is it an impossible dream?
 
250 -275 = 1-1.5 hrs per lb. Wrap with pink butcher paper when internal is 160 and take it to 200-205 or probe tender, rest.
If no wrapping go L&S, 225, 2 hrs per lb. Spritz or mop after the stall around 160 and take to 200ish or probe tender, rest.
Treat it like a brisket point.
 
Does your chuckie look like a rounder type of roast or does it look like an oversize sirloin steak with many muscles in it seperated by fat but much much thicker?
I get both styles and the " roast shaped " chuck is a ton easier for me to get but the one that resembles as steak but fattier seems to work out better for me in the end.
I also don't know what your desired outcome is.....are you looking for sliced style roast beef dinner.....or are you looking to pull that beef for sammies or something like that?
Personally I cannot give good advice on a traditional sliced roast beef style cook.....if I had to give advice for that I would say use a better piece of beef than a chuck.....the chuck is not a real tender low use muscle to work with.
But if you are looking to pull it then that is the only thing I have success with but I generally follow the pepper stout beef rules.....that in instruction involves wrapping and braising but I generally think it is just to speed up the cook. Either way a 6 pound chuckie takes me way longer than I hope it would every time I make it......I cook till the stall and then braise with the peppers n beer until about 203 to 205 depending on how much tough fat is in my piece I have. Then you have to pull the beef and reduce the liquid by half...so the whole cook usually takes me an easy 10 hours.
 
I feel stupid here because I probably do chuck roasts almost as often as any other item and we love them. Are we too simple-minded? But I've never pulled one for consumption at 160. I almost always use them for burnt ends as noted by Timothy. I just put S&P on them, throw them on the rack anywhere between 225-285 (I'm approximating here) and let them go until they are north of 170 (approximating again). I start at 225 if I want to be left alone for a while in the walkout basement to watch a movie. I start above 250 if I need to get it done and move on. When I pull them at ~170 I cube them, add sauce, and finish them in a pan in the high 200's-300'ish.

Good luck!
 
Hoping to have it sliced like a brisket point. It's in the freezer at moment. I'll get it out and post a photo. Then watch for advice
 
Well I guess part of me wants to try "something" with this and another part wants to just to go over to Sam's and buy a Cowboy Ribeye :D Still waiting on more ideas
 
How about Larry Wolfe’s Pepper Stout Beef?

L

Thread 'Pepper Stout Beef'

4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Heavily season Chuck roast with salt and pepper and cook on a grill or smoker indirect in the 245º-260º range. You can add smoke wood if you prefer, I did not. Cook until the internal temperature reaches 165º.

While the roast is cooking, add the remaining ingredients in 13 x 9 or similar aluminum pan or oven safe pan.

Once the roast hits 165º, place into pan...
  • Like
 
Richard S said:
For slicing I have the best results taking it to 192ish. I wrap late. The cook is at 250. Give it at least an hour rest.
Click to expand...
The pepper stout one would never go over with my picky eaters. So, your cook is 250, and you pull, wrap and rest at 192? What is the wrap? Foil, foil pan & foil, or paper? You don't take it higher than 192ish?
 
LMichaels said:
The pepper stout one would never go over with my picky eaters. So, your cook is 250, and you pull, wrap and rest at 192? What is the wrap? Foil, foil pan & foil, or paper? You don't take it higher than 192ish?
Click to expand...
The cook is about 250. I wrap late, usually around 175 in paper. Take it to 192-194. Probe for tenderness. Rest and then slice. I like the 192-194 temp for slicing and a moist product.
 
Richard S said:
The cook is about 250. I wrap late, usually around 175 in paper. Take it to 192-194. Probe for tenderness. Rest and then slice. I like the 192-194 temp for slicing and a moist product.
Click to expand...
OK thank you. IMA give it a try and I will report the results here. This is the final try on doing these. If this doesn't work. I'm tossing in the towel on it for good. BTW, how thick of a chuckie do you use. Mine is 2" as it sits compressed down a bit in the vacuum sealed bag. My guess is thawed it would be just a bit over 2" (maybe 2.25") Will that work?
 
LMichaels said:
OK thank you. IMA give it a try and I will report the results here. This is the final try on doing these. If this doesn't work. I'm tossing in the towel on it for good. BTW, how thick of a chuckie do you use. Mine is 2" as it sits compressed down a bit in the vacuum sealed bag. My guess is thawed it would be just a bit over 2" (maybe 2.25") Will that work?
Click to expand...
One other thing is that I don’t think Chucks like a really long rest. 1-2 hours is ideal to keep them moist. Good luck!
 
I treat it just like a brisket.
If you have a method that works for brisket, it should work for a Chuckie.
My sister makes amazing burnt ends with chuck.
 
Rick P said:
I treat it just like a brisket.
If you have a method that works for brisket, it should work for a Chuckie.
My sister makes amazing burnt ends with chuck.
Click to expand...
My brisket method is so simple it's laughable. I was over thinking brisket for so long, tried paying attention to all the YouTube "wizards" with the spritzing, the cook til the stall, the wrapping projects and all I got were HUGE messes and burned hands and honestly not very good briskets.
Then I decided to KISS it. Light binder (usually mustard), one probe in the flat one in the point, Salt and pepper ONLY, empty foil pan underneath the place brisket over on the top shelf. And let it go. No peeking, no spritzing no other BS. If you're lookin you ain't cookin. Run 230 or so, overnight, cook until just over 200 probe, probe for tender if not tender keep going to 205-207 then probe (never failed to be tender by then)
I've done 4 or 5 like this now and have never failed to have outstanding result. "Champion" product? IDK, and IDC. Bottom line is I've totally enjoyed every last one of those and it was fall off a rock easy
IDK if a chuckie will work the same way. Maybe I was pulling them simply too soon and and expecting them to be done? Anyway it's on now. 2 probes are in it, She's in Big Z which is cruising right along with Traeger Champion pellets. So she's "rollin' coal" :D
 
LMichaels said:
My brisket method is so simple it's laughable. I was over thinking brisket for so long, tried paying attention to all the YouTube "wizards" with the spritzing, the cook til the stall, the wrapping projects and all I got were HUGE messes and burned hands and honestly not very good briskets.
Then I decided to KISS it. Light binder (usually mustard), one probe in the flat one in the point, Salt and pepper ONLY, empty foil pan underneath the place brisket over on the top shelf. And let it go. No peeking, no spritzing no other BS. If you're lookin you ain't cookin. Run 230 or so, overnight, cook until just over 200 probe, probe for tender if not tender keep going to 205-207 then probe (never failed to be tender by then)
I've done 4 or 5 like this now and have never failed to have outstanding result. "Champion" product? IDK, and IDC. Bottom line is I've totally enjoyed every last one of those and it was fall off a rock easy
IDK if a chuckie will work the same way. Maybe I was pulling them simply too soon and and expecting them to be done? Anyway it's on now. 2 probes are in it, She's in Big Z which is cruising right along with Traeger Champion pellets. So she's "rollin' coal" :D
Click to expand...
I’m a FIRM believer in the KISS method, you add one step that I found an “extra” one. I don’t bother with the binder, dry the brisket, salt and pepper good night Gracie, don’t look until morning! Peek again when it’s closing on temp and pull, wrap, into a cooler and mix cocktails!
 
Timothy F. Lewis said:
I’m a FIRM believer in the KISS method, you add one step that I found an “extra” one. I don’t bother with the binder, dry the brisket, salt and pepper good night Gracie, don’t look until morning! Peek again when it’s closing on temp and pull, wrap, into a cooler and mix cocktails!
Click to expand...
I've tried both ways (binder no binder). I sort of like the slightly added flavor of good ol' French's Yellow on there. I also find the bark marginally better but again MARGINALLY.
On this chuckie there is no binder. I dried it off, hit it with coarse BP, and coarse Kosher Salt. And it's on top shelf of Big Z now. I am going to wrap it in paper at 175ish, and then back on until 195ish. Then pull wrap in foil and in cooler.
Think I am missing anything
 
You must log in or register to reply here.

 

Back
Top