Howard Warren
TVWBB Fan
I'm fairly good with BBQ, normally I run pork (shoulder, babyback ribs) and/or chicken thighs (cupcake style.) My GF loves brisket, and lately I've gotten decent results with brisket flats. But chuck roast has been my nemesis. Always tough, chewy, dried out. I've tried different temps, injections, etc. but they just simply were bad. I had given up on chuck roasts being anything but pot roasts.
Then a few months back, Costco opened a store in Arkansas and I discovered American Wagyu. I made an impulse purchase: a 4.5 lb Wagyu chuch roast. I vacuum sealed it and froze it until this weekend, when I decided to try one final time to smoke a chuck roast. I slow thawed it in the refrigerator for two days; last night I put some salt on the roast then let is sit in the fridge overnight. I hoped the salt would bind and retain moisture in the meat.
This morning I applied a light slather of mustard to the roast, then applied my beef rub (a modified dalmatian rub) and let it rest. I smoked it in my Weber WSM using KBB charcoal and a stick (3"x3"x12") of local white oak for flavor. I left it open to smoke for 4 hours then wrapped.
Then a few months back, Costco opened a store in Arkansas and I discovered American Wagyu. I made an impulse purchase: a 4.5 lb Wagyu chuch roast. I vacuum sealed it and froze it until this weekend, when I decided to try one final time to smoke a chuck roast. I slow thawed it in the refrigerator for two days; last night I put some salt on the roast then let is sit in the fridge overnight. I hoped the salt would bind and retain moisture in the meat.
This morning I applied a light slather of mustard to the roast, then applied my beef rub (a modified dalmatian rub) and let it rest. I smoked it in my Weber WSM using KBB charcoal and a stick (3"x3"x12") of local white oak for flavor. I left it open to smoke for 4 hours then wrapped.
