Poor mans Brisket

[Kevin L (NKY)]

I found a chuck roast on Dale, and being all ham and turkey'd out, I thought this would be good.
Tried big junk off then rubbed it with sesame oil, then added SP&G. Cooked to 204ish probe tender.
It pulled apart very easy, so applied to a Kings Hawaiian roll with some BBQ sauce.

 

[Andy Kaminski]

That looks good.
I’m gonna have to try that.

 

[GaryP]

I've never thought to try sesame oil as a binder. Any particular reason why or is it just what you had?

 

[Lew Newby]

Nice cook. It looks great.

 

[RichPB (richlife)]

Nice! I tried a chuck roast too, and was pleased with the result. Learning is fun and can produce wonderful outcomes. (But no guarantees.)

 

[Jabe G]

Looks good!

 

[Kevin L (NKY)]

I've never thought to try sesame oil as a binder. Any particular reason why or is it just what you had?

My wife being asian she uses it In many beef dishes, I first tired it on steaks and it adds a nice roasted nut flavor, and a hint of sesame nut aroma.

 

[Chris W.]

That looks great!

 

[Rick P]

I found a chuck roast on Dale, and being all ham and turkey'd out, I thought this would be good.
Tried big junk off then rubbed it with sesame oil, then added SP&G. Cooked to 204ish probe tender.
It pulled apart very easy, so applied to a Kings Hawaiian roll with some BBQ sauce.

Looks great!
How much did the roast weigh and how long did it the cook take and, what was the average temp in the cooker?
Thanks!

 

[Kevin L (NKY)]

Looks great!
How much did the roast weigh and how long did it the cook take and, what was the average temp in the cooker?
Thanks!

The tag says 6.9#s and it took about 5 hours at 275 to hit 205 internal. I just finished shredding a good chunk and adding it to Chilli

 

[Rick P]

The tag says 6.9#s and it took about 5 hours at 275 to hit 205 internal. I just finished shredding a good chunk and adding it to Chilli

Thanks!

 

[MartinB]

Cool, we cook chuck roast in a crock pot occasionally, with onion gravy.

Brisket actually is a poor man's meat anyway...... 3.49 a pound versus steak at $15
Unless of course you buy SRF, and even then you're only paying $10 a pound.

 

[Mike BBQ]

Looks great would like to know more about your cooking process like
what temp was the pit
how long did it take
what temp did you wrap it
I have wanting to do a roast like this for a long time

 

[Kevin L (NKY)]

My pit temp was around 270 to 275 took about 5 hours and I wrapped at I believe 145 to 150 then took it to 205. Then i let it rest for a good long time 45 to a hour .
Then it just fell apart and was pretty juicy.

 

[Jerry N.]

There’s a couple chuck roast cooks in the main web site. Here’s one:

Shredded Barbecued Beef - The Virtual Weber Bullet

Make shredded barbecue beef using chuck eye roast using the Weber Smokey Mountain Cooker. Defat the juices, add barbecue sauce, and mix into the meat.

www.virtualweberbullet.com

I love chuck roast. It’s the pulled pork of beef. Hard to go wrong and tasty to eat.

 

[DrAllan]

I do chuckies all the time. Not sure how it compares to brisket, but tastes good, is cheaper and easier. I've done it straight by itself. Also goes well with peppers and onions. For the pepper / onions I'll smoke it for 2-3 hours, then slice up the peppers and onions, put them on the bottom of a foil pan, place chuck on top and add a bit of butter / liquid (beer?). Cook until tender. Goes great on a roll w/ some horesradish sauce.

Also done it for tacos and seasoned with carne asada or barbacoa seasoning. I know its not "authentic" but tastes great and works.