Butcher Paper Chuck

[Chris Sherman]

Hi all. Been Qing a bunch, but it's been awhile since I've posted.

This one was so nice I had to share.

Asked my butcher for an 8-10 pound chuck..."11.7 ok?"...Yep.

No trimming necessary, just wet with fresh lemon juice.

Then covered with Bovine Bold, and rested in the fridge until the meat went on the WSM at 11:45pm Saturday.
Stubbs briquettes with a chunk of post oak and a chunk of pecan.
Placed a tray with water and a little red wine on the 2nd rack.
Temps were kind of all over the place (got as hot as 270 and as low as 210), but for the most part, I was shooting for 235.
Damn temp alarms kept waking me up for the most of the night, but I didn't really do anything about it besides silence the alarm.

Lots of stalls in this cook, wrapped with butcher paper at around 160.
Finally took it off the cooker at 4:50pm Sunday and let rest in the cooler for a little over an hour.

Was going to pull it, but it sliced so nicely...

The missus made some white beans and pancetta to go with it.

Deeeeeeeeeeeeeelicious!
Thanks for looking!

 

[ChuckO]

That is a great roast and incredible cook. Nicely done!!!

 

[James Lake]

Pretty certain I see a smoke ring there....great job.

 

[Greg B.]

Thats a delicious looking big chunk of chuck! Nice bark and ring too!

 

[APMason]

Beautiful!

 

[Enrico Brandizzi]

Simply..... Awesome!

 

[RJ Banks]

Very nice. Looks delicious.

 

[NAR_Simpson]

That is a nice looking smoke ring and bark. It looks mighty tasty!

 

[Luke P]

I agree with everything everyone has said before me! Also...nice price! Not bad for that size chunk of custom cut meat.

 

[Bob H.]

Hey Chris, please send me a few slices of that UPS RED next Day Air please!

 

[John Solak]

Awesome looking big chunk of cow!!! Chuck roasts always seem to have the most stubborn stalls.

 

[Gary H. NJ]

"Deeeeeeeeeeeeeelicious"
I have no doubt.

 

[Joe F]

Beautiful cook up !
And a smart way to get around these high beef prices !

 

[Jason Noble]

Real deep smoke ring. I wish I could find 10 lb. chuck roasts.

 

[Tony R]

Welcome back....

 

[Jerome D.]

Terrific post Chris! That's one beauty of a smoke ring. Must have been some fine tasting bark.

 

[Miguel M]

You went yard! Well done.

 

[NGillette]

Nice smoke ring, nice cook!

 

[Chris Sherman]

Thank you all for your kind comments!
I'll try to up my activity, as I miss this place.
One thing I've learned is it doesn't take much wood to get great smoke flavor and ring.
This was a lonnnng cook, and only used 2 fist sized chunks. Exhausted an entire, full 18.5 ring of charcoal...not a piece left.

Chopped some up last night and sauteed with onions, mushrooms and butter. Yum!!

Real deep smoke ring. I wish I could find 10 lb. chuck roasts.

Well, I was wishing the same thing, so I just asked my butcher at the local supermarket. He was overly enthusiastic about someone asking for a piece that big.
All they had out on display was 3-4 pounders.
He came out with a chuck packer and said it would be about 3/4 of that. I actually contemplated just taking the packer, but decided 8-10 lbs (which ended up almost 12) would be enough.

 

[Hamilton Barnes]

great meal!! I have a chuck ready to cook soon!!