Chuck Roast Low and Slow


 
Luke P

Luke P

TVWBB All-Star
Hey all! A week ago I posted in the grilling section and asked for help cooking a beautiful chuck. I'm finally cooking this tomorrow, but thought I'd start the thread now! :cool:
http://tvwbb.com/showthread.php?45895-Need-help-with-a-Chuck-Steak-for-my-wife-s-birthday-no-room-for-error!

This is for my wife's birthday dinner, and I appreciate everyone's help and feedback so much. Here's the beginning of the cook, and I'll update with more pics as I cook/finish/eat! Plan is snake method, 200 for 3-5 hours til 145ish. Looking for med rare to thin slice. I know most people pull the chuck, but this is what I'm going for, and I think I can do it. Something like this.... http://chowhound.chow.com/topics/757268#photo=544700

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Marinating in Worcheshire sauce and sprinkled with a touch of Kosher salt. I tenderized the whole thing with a fork, and found that most parts were extremely tender. Very excited about this cook, and will be using a new seasoning before the "rub". My parents got me this smoked sea salt. It will be in place of wood in the fire, and then I'll apply a rub of garlic powder, onion powder and a heavy coating of pepper.

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More to come...
 
Luke, I have an Alder smoked salt, good stuff! The smoke flavor comes through nicely. Lookin' forward to the rest of the story.
 
UPDATE:

Seasoned with smoked sea salt, onion powder, fresh minced garlic, and heavy dose of fresh cracked pepper.
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Right on the performer with kingsford bricks at 200 in a snake method. 6 briquettes to get it started.
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After about 1.5 hours on the performer. Seeing some nice color forming. Threw two potatoes on there as well.
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2 shots after about 4-4.5 hours on the performer. IT is between 140-160 depending where I probe. Not really sure where to probe something like this....the thigh and breast are hard to find. Neighbors are all smelling this, and curious. Nice to hear "What you got cooking over there?" from a neighbor few doors down.
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Resting foiled on the oven now. Waiting for the kids to go down to enjoy a quiet dinner (hopefully delicious).....I'll keep them coming as I slice and plate this beauty.

Thanks for following.
 
AND THE FINALE!

Let 'er rest for longer than expected, but it was gorgeous when sliced open.
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Thin sliced some for myself and cut out the left over fat. For my gorgeous wife on her birthday, I cut out the chuck eye.

I don't deserve her. She's amazing, and the "prime" cut is the least I could do for her birthday. She's out of my league in every category, but for some reason she chose me.

Couple plated pics.
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Cut the rest for beef stew later in the week....that'll be for another time.
Thanks for following.
 
Luke P said:
I don't deserve her. She's amazing, and the "prime" cut is the least I could do for her birthday. She's out of my league in every category, but for some reason she chose me.
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Cause, and I'm assuming, you told her this as well as serving up that fine looking meal! Happy BD Mrs. Luke!
 
Hug the Mrs from us! She aint reading this aight...So stop with the SHE is that/this and dat :cool:

I bet You and "she" is a perfect match! Killer food mate
 
Your attitude is what she chose ...it's definitely right. Your cook is definitely right as well. Nicely done sir. Congratulations on your success.
 
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