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Boneless Chuck, Anyone ever do one?

edited 7:55PM in EggHead Forum
If so, how did it turn out? Was it like pulled beef? I plan on marinating for 24 hours and then covering with some steak rub.[p]Omaha Mark

Comments

  • Wise OneWise One Posts: 2,645
    Omaha Mark, I haven't done one but have been thinking about doing one for my mom. She makes a mean BBQ from shredded chuck roast and I thinking egging it would make it taste even better. Let me know how yours turn out.

  • char buddychar buddy Posts: 562
    Omaha Mark,[p]GFW's got a recipe for pulled beef. I've tried it twice, but I keep forgetting that it's an overnight cook. Both times I got a chuck roast that did a good imitation of a prime rib - no kidding. [p]Look under GFW's recipe list for pulled beef.[p]Let us know how things turn out for you.[p]CB
  • sprintersprinter Posts: 1,188
    Omaha Mark,[p]The boneless chuck roast needs low and slow cooking. I've dooked a couple of them and honestly dont remember the times and temps of the cooks, I just know that it took a long time to break it down. The best one that I did I cooked in a cast iron skillet, indirect, with some beef broth added and some veggies as well (carrots, parsnips, onions). Cooked it for about 2 hours? at 325, covered it up for the last hour or after the veggies and meat took on some smoke flavor. It makes a stew kind of meal but it sure was good. Don't quote me on the times, just check the meat and take it off when the meat has broken down.[p]Troy
  • PujPuj Posts: 615
    Wise One,[p]... and I remember having some of your Mom's BBQ many moons ago. It was outstanding![p]Now for the Chuck Roast. Slap a chuck roast in a dutch oven (lid off), put it on one of your cooking vessels at a stable dome temp of 225°F and let that sucker cook for 8 to 10 hours. I would highly suggest that you get the BBQ sauce that your Mom makes and let the chuck roast cook in it.[p]Of course I'd like some of the finished product. :)[p]Say hi to all and happy 4th,[p]Puj
  • Omaha Mark,[p]I have done three 18# - 23# in my large. The general advice is low and slow till done. I am not the best cook on this site by a long shot and I don't have the desire for a 24+ hour cook, so my method isn't by the book.[p]I marinade the meat in soy sauce (or other marinade) overnight, probably 10 hours. Then I put a rub (I use several) on and put meat on the grill. I try to keep my grill at about 225, but above 200 and below 250. I use an inverted plate setter with a drip pan under the grate. I put meat on as early as I can get up, usually by 6:00 and cook till mid-late afternoon. At this time the meat is ready for slicing (internal temp about 160) for roast beef sandwiches unless you are going to make pull beef. To pull, I bring meat into the house, wrap in foil (sometimes I add a little soy sauce), and put in a 350 oven until the temp is about 200 (2 – 3 hours more). I then cut the meat across the grain into reasonable size chunks (3 – 4 inches) and pull. Don’t forget the best part and that is to eat until you hurt![p]I use hickory or oak to smoke beef.[p]This method has never failed to please my stomach and many guests, but isn’t as elegant as many of the better chefs on this site. I do think that if you smoke for 24 hours you get better flavor, but it isn’t worth the extra hassle for me. Each to themselves.[p]If you do a smaller piece of meat I would follow the same directions but probably not heat in the oven as long, but still finish at the same temp. This will maximize the flavor and minimize the work.[p]Hope this helps. My wife likes this better than the pulled pork, but her taste isn’t all that great she also likes me![p]Happy Fourth![p]Buckeye Bill

  • Wise OneWise One Posts: 2,645
    Puj, will do. Saw my sis this weekend and she says she is really coming to EGGtoberfest

  • char buddychar buddy Posts: 562
    char buddy,
    forgot the link

    [ul][li]gfw's pulled beef[/ul]
  • Buckeye Bill,[p]Thanks to all for the advice. I was gonna try almost exactly what you described. My chuck has been marinating since 1:00. We are going to the lake tomorrow so I don't have the time to cook real slow. I am going to try 250 and see what happens. I kind of thought the same about cooking times as you described. If you want to carve it up, it takes less time. If you want pulled beef it takes longer. I will just have to see what happens. By the way, my chuck is 9 1/2lbs. I will let you know how it comes out.[p]Once again, thanks to all.

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