Smoked Chuck Roasts; pulled beef


 
Chris in Louisiana

Chris in Louisiana

TVWBB All-Star
I've done this several times, and this was another good result. Bought two 2-packs of chucks from Sam's (6.63 and 7.78 lbs.)

Rubbed the 4 chucks with combo of S&P, garlic powder, onion powder, cumin, and a little cayenne overnight.

Filled the WSM with Stubb's and fired 50 of them (have fired 30 briquettes in summer but it was cold and rainy today) with hot H2O in the pan. Two chunks each of hickory, cherry, and peach.

Meat on at 8:30 a.m. at 225 to 250 degrees for almost 5 hours. Meat at 165 to 168. Foiled it (with no addition) at about 1:15 p.m.

Turned vents down to keep it low, 200-225, for about 3 hrs. Meat off at about 210 at 4:30 p.m.. Fork in one twisted easily. Very tender.

Put the foiled chucks in an ice chest with towels for an hour or so. Temp of meat dropped maybe 10 degrees.

Pulled it with gloves at 5:30 p.m. Served with No.5 Sauce on sliders with some cilantro.

Chuck is the most underrated cut for smoking. All the flavor of brisket, if not more beefy, and with the forgiving nature of pork butt. You have to try it.



Two of the chucks, pulled.



Bonus: Some empanadas (baked, not fried) that we made a couple weeks ago and served with roasted tomatillo/jalapeno salsa. Incredibly good. From a Cooking Light magazine recipe.



And a nice loaf of bread I baked. I'm kind of getting into bread and have started keeping a starter going for sourdough.

 
Man , that all looks and sounds so good. I bet those empanadas were nice. And the sourdough looks unreal. I'm with James ; gimme a stick of butter and that loaf is history !
 
Chris I completely agree with you about the chuck. I just picked up two roasts myself from Costco. It's very versatile too as in your method, PSB, over egg noodles so many great meals, so much flavor. Love your bread too.

Have you tried bread in a D/O?
 
Gary S said:
Have you tried bread in a D/O?
Click to expand...

If D/O means Dutch Oven, then yes. I generally do the no-knead, long-rise methods.

The original Jim Lahey, NY Times recipe said to heat oven to 450 degrees with a 6- to 8-quart heavy covered pot in oven. Then you carefully remove HOT pot from oven, dump dough in. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes.

Then Cooks Illustrated said in the May/June 2012 issue: No need to preheat the oven or the pot. Put dough in cold pot (I use parchment paper to line the pot) and put covered pot in cold oven. Set at 425. Start a timer for 30 minutes after the oven hits 425; then take off lid and bake 20 to 30 more minutes. Cook bread to 210 degrees.

The cold pot/cold oven method has worked great for me, and it is much less likely to result in a trip to the ER or burn ward.
 
Chris in Louisiana said:
If D/O means Dutch Oven, then yes. I generally do the no-knead, long-rise methods.

The original Jim Lahey, NY Times recipe said to heat oven to 450 degrees with a 6- to 8-quart heavy covered pot in oven. Then you carefully remove HOT pot from oven, dump dough in. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes.

Then Cooks Illustrated said in the May/June 2012 issue: No need to preheat the oven or the pot. Put dough in cold pot (I use parchment paper to line the pot) and put covered pot in cold oven. Set at 425. Start a timer for 30 minutes after the oven hits 425; then take off lid and bake 20 to 30 more minutes. Cook bread to 210 degrees.

The cold pot/cold oven method has worked great for me, and it is much less likely to result in a trip to the ER or burn ward.
Click to expand...

Awesome, thanks Chris.
 
You must log in or register to reply here.

 

Back
Top