Rescue possible for salty Chuck roast?


 
S

Steve In Florida

New member
A local store had Chuck Roast on sale, so I purchased and smoked 16lbs. Only, I forgot to add the sugar to the rub, and it turned out very salty. (I was half alseep, what can I say?)

I am considering soaking it in plain water and re-smoking for a few hours....Has anyone tried this, or have any rescue suggestions?

Thanks,
Steve
 
I've never attempted what you suggest. Perhaps others can give thoughts as to if it would work.

Another option is to pull the meat and see how it tastes. Unless you cut the chuck roast to increase surface area for rub, it might not be as salty as you suspect. One of the things that is sometimes disappointing about chuck roast is that the low ratio of surface area to meat sometimes leaves it lacking in flavor from the rub.

Add a ton of sweet BBQ sauce and perhaps you salvage!
 
Or maybe break it down and add it to a big pot of chili?

Not true chili but it should be tasty and can season the rest of the pot. Add a bit at a time until the seasoning / meat ratio are perfect.

For what you propose - I would worry about further ruining what you have if it becomes very bland or odd appearing. Might work though
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just a guess. Good luck.
 
Hmmmm.... Looks like I may be in unfamiliar territory. It amazes me how much difference the sugar makes. If anyone else sees this with a suggestion....

It's been very windy past few days, and forecast to stay windy (15-20kts) through the weekend. So I'm on hold for right now. Forecast says Monday will be the first day I can fire the WSM. Unless I hear otherwise, I'm going to soak in Sugar and Honey for about an hour and smoke with heavy smoke for about 3 hours.

I didn't add any cuts. Simply a surface rub. (2TB Onion, 2TB garlic, 1TB black pepper, 1/2tsb Chili Pepper, 1/4tsp powdered mustard, 1/2 Cup table salt. And usually 1/2 cup brown sugar.)

After simply rinsing a test piece, I gave it all a quick rinse. This dropped the salinity about in half. I have pulled some of it, but not much relief. I also tried mixing and heating with some commercial (Store bought) sauce. Better, but still noticeably salty.

I also made an interesting discovery recently. I was using standard width foil on the drip pan, which allowed water between the foil and the pan. When I switched to wide foil, the water did not come in direct contact with the pan. This allowed me to close the vents a little further and still maintain a good 210-230 shelf temp. The charcoal and wood lasted much longer.
 
Steve,

Depending on what your plans are for the chuck roast, you might try a soak/simmer in a bath of salt free tomato juice (completely submerged). Simmer for about 45 mins, then completely drain the juice. Then test for salt level.

Paul
 
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