CHUCK ROAST, GRILLED OR SLOW SMOKE LIKE A BRISKET

[Keith Jenkins]

I did a smoked chuckie once, and it was okay, but I ended up pulling it apart and discarding the fat. I know some call it poor man's brisket, but I just didn't get that vibe. More like a beef version of a pork butt, but smaller.

 

[Edward Lee]

I’ve done twice. Both times intent was pulled beef. Two roasts each time. First time pulled them at 190… tough to pull. Second time pulled at 200+. Fell apart and made delicious tacos. Ironically, I still have a few bags from each in the freezer and I just so happen to have pulled one out earlier today for tomorrow’s dinner.

 

[GarciaWork]

Late to this one, but I smoked them on my traeger and then pulled the beef. LOVE it. Super tasty. Will be trying one on my new kettle for sure. Never tried slicing them or anything though.

 

[Kevin L (NKY)]

turn it into biria tacos and enjoy it. personally, smoked like a brisket was underwhelming. or make good hamburgers. chuck makes some of the best ground beef there is. sorry to not conform to your desires. just sharing my honest experiences.

reference: https://tvwbb.com/threads/chuck-n-butt.90319/

Well I added another Chuck to this cook about same size.
Cleaned them up a bit trimmed the big fat off.
Probed them with a knife and rubbed with sesame oil and then some sea salt.
On a rack into the frig.
I used my performer with a SnS and some Hickory chucks. Set at around 275 area. At 165ish I wrapped them added some beef broth and talow to them back oN to 200 then probed super tender. I then put these in a low oven 160 as I needed some sleep and needed to keep warm till the church lunchen.
Unwrapped super moist, and sliced thin, had slice slow so it would not fall apart, some did. Well very tender,juicy, finger pull apart. Nothing left but smiles.
I will do this again. I also had to haveca quick snack of shrimp, never got any finished photos to busy, and to much going on.

 

[LMichaels]

As soon as you're putting it into a pouch or vessel of some sort with fats and liquids, to my way of thinking that is "Stewing" it. I really want to see someone actually do one start to finish unwrapped on a smoker i.e. like a brisket or butt. To my way of thinking THAT would be an accomplishment and one I would still like to try to achieve. Not that stewing it is "bad eats". On the contrary. But, I'm still looking for the "brisket type experience" without needing to make a brisket

 

[timothy]

As soon as you're putting it into a pouch or vessel of some sort with fats and liquids, to my way of thinking that is "Stewing" it. I really want to see someone actually do one start to finish unwrapped on a smoker i.e. like a brisket or butt. To my way of thinking THAT would be an accomplishment and one I would still like to try to achieve. Not that stewing it is "bad eats". On the contrary. But, I'm still looking for the "brisket type experience" without needing to make a brisket

I did a chuckeye roast for the throwdown.

Thread 'Throwdown #18: Beef Chuck Roast'

Jan 9, 2014

I'd like to extend another congrats to Dwain Pannell for winning Throwdown #17 Pork Tenderloin back in December in convincing fashion. As winner, he gets to pick the next throwdown ingredient, and he's decided on...

BEEF CHUCK ROAST!

As Dwain says, "It's an inexpensive, tough cut perfect for "low & slow" BBQ. When the proper technique is applied, chuck roast can become a succulent, mouth watering work of culinary art such as Stracotto, Carne Guisada, Beef Daube Provençal, Beef Bourguignon, Sauerbraten, Pepper Stout Beef, a Classic Yankee Pot Roast , Brunswick Stew, Texas...

• Chris Allingham
• beef chuck roast pot roast
• Replies: 61
• Forum: The Challenge Pit

 

[LMichaels]

I wish I could even find a chuckeye roast. No one around here sells them (at least no places I would shop at)

 

[Harland Pattonese]

So far I have 3lb roast, I have put on some oil and salted it in frig open air on rack.
I plan to just add pepper and garlic before cook.
I have been reading/watching bids on cooks and I like the treat it like brisket I was wondering if anyone has done that way?

Kevin,
These are my favorite proteins to sear then smoke. I remember watching my dad sear both sides before cooking indirect on the ‘ol offset. He always said that searing on both sides provided a shorter cook time and the juices were locked in. Since then, I’ve always used his method, but on the WSM 22.5. I foil the water pan, fill it with lit coal and place that on the lower cooking grate…..essentially like a kettle for direct cooking just to get a sear on both sides. Once seared, I remove the charcoal filled water pan and return the charcoal to its usual spot, fill water pan with hot water and resume indirect cook until temps hit 150-160….wrap up, back on the WSM, pull when probe tender.

 

[GarciaWork]

As soon as you're putting it into a pouch or vessel of some sort with fats and liquids, to my way of thinking that is "Stewing" it. I really want to see someone actually do one start to finish unwrapped on a smoker i.e. like a brisket or butt. To my way of thinking THAT would be an accomplishment and one I would still like to try to achieve. Not that stewing it is "bad eats". On the contrary. But, I'm still looking for the "brisket type experience" without needing to make a brisket

I never wrap anything, and mine were delicious.

 

[LMichaels]

I never wrap anything, and mine were delicious.

Please chare techniques. As I've tossed at least 4 of them in the trash because they were so bad

 

[timothy]

I wish I could even find a chuckeye roast. No one around here sells them (at least no places I would shop at)

Meijer used to have them ATT but now it's hit or miss.

 

[GarciaWork]

Please chare techniques. As I've tossed at least 4 of them in the trash because they were so bad

This was on a traeger, and I believe you have a pellet smoker, so should be similar. I just rub with whatever, and throw on at 225 or 250 till at 203. I THINK I spritzed with apple cider vinegar/water, but I don't remember. Then I pulled the beef, not sliced.

 

[LMichaels]

This was on a traeger, and I believe you have a pellet smoker, so should be similar. I just rub with whatever, and throw on at 225 or 250 till at 203. I THINK I spritzed with apple cider vinegar/water, but I don't remember. Then I pulled the beef, not sliced.

Well, I'll grab another small chuckie and give that a go. Basically looking at pretty much same temps as brisket then.

 

[Richard S]

As soon as you're putting it into a pouch or vessel of some sort with fats and liquids, to my way of thinking that is "Stewing" it. I really want to see someone actually do one start to finish unwrapped on a smoker i.e. like a brisket or butt. To my way of thinking THAT would be an accomplishment and one I would still like to try to achieve. Not that stewing it is "bad eats". On the contrary. But, I'm still looking for the "brisket type experience" without needing to make a brisket

Chuck on a snake

Well this is my preferred way to do it…

 

[B.A. Poole]

I do them on occasion. A little SPOG and into the blue oak smoke at 275°F. I mist frequently with beef broth and rotate as they smoke. Run them until they stall, about 160°F, and wrap them in pink butcher paper to finish.

Give me beef shoulder over any grade brisket any day of the week.

 

[timothy]

Give me beef shoulder over any grade brisket any day of the week.

I agree. Brisket is great but it lacks the flavor of a chuck.

 

[B.A. Poole]

I agree. Brisket is great but it lacks the flavor of a chuck.

By shoulder, I mean, I prefer clod or rolled shoulder roast. It's hard to be the one that doesn't like brisket in Texas but there I am.

 

[timothy]

By shoulder, I mean, I prefer clod or rolled shoulder roast. It's hard to be the one that doesn't like brisket in Texas but there I am.

You ever do a chuck roll? That's like the pork butt of beef.

 

[B.A. Poole]

You ever do a chuck roll? That's like the pork butt of beef.

I have not tried this cut. I'd have to learn what it might be called locally. There seems to be a lot variation in naming of cuts. It sounds like a rolled shoulder roast here. Is it netted or just loose rolled? The local grocers tend to reduce cuts to small lumps of about 2 lbs.

 

[timothy]

I have not tried this cut. I'd have to learn what it might be called locally. There seems to be a lot variation in naming of cuts. It sounds like a rolled shoulder roast here. Is it netted or just loose rolled? The local grocers tend to reduce cuts to small lumps of about 2 lbs.

Chuck Roll - The Virtual Weber Bullet

Barbecuing a boneless chuck roll using the Weber Smokey Mountain Cooker. This 15-16 pound cut from the chuck primal took 15 hours to barbecue and shreds after cooking very much like pulled pork. A great cut of beef if you want to cater an event and serve a large number of chopped beef sandwiches.

www.virtualweberbullet.com