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Help with a boneless Beef Chuckroast

Hey all,
I want to do a chuck roast on the BGE.....I was thinking of doing it in my cast iron dutch oven.  Any suggestions, temp, time, ingredients? Any smoke?  It's about 4 lbs I believe..
Thanks so much..
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Comments

  • nolaeggheadnolaegghead Posts: 14,046
    You can low n slow it for a while to give it some bark and smoke, then throw it in the CI and do an open top braise (gotta flip it now and then) or closed top.

    Another technique is searing it first to get that maillard flavor you don't get with a pure braise, then braise in the CI.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,046
    Ingredients - throw some aromatics in the CI (onions, celery, bell pepper, carrots, whatever you need to move in your fridge that looks good).  If you want to eat them, throw them in later 40 minutes to an hour before you think it's gonna be done.  You can throw some spuds in too for a starch side.  Remove that stuff before you pull.  Cook to about 210 internal - should be easy to pull and falling apart.  Time - probably, depending on your technique and temps, 4 - 8 hours.  You can control the time via the temp.   You can make a sauce with the drippings.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • If I want to low n slow, say 7-8 hrs, what temp would you recco, 225?
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  • SteveWPBFLSteveWPBFL Posts: 1,272
    I've done them right out of the freezer out of convenience, throw on a rub, throw it on the grate, let it rip low and slow to desired doneness while doing yardwork, etc. bust it up and sauce and gone!
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  • Rub with Worcestershire sauce 250 dome, indirect until about 200. I prefer almost pulled beef allowing it to be sliced with care. Turns out great.
    Bob
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  • I tried this one and it turned great.
    Simi Valley, California
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  • EllisEllis Posts: 192
    I'm with SoCal, I did Grandpas Grub Friday. It's a keeper.

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  • Chuck roast is beef shoulder.  It's the equivalent to pork shoulder.  Cook it exactly like you would a pork butt except take the internal temp up to 205-210. There just as easy to do as pork butt, don't over think it.  There's few things better on the egg than pulled beef.

    image
    Packerland, Wisconsin

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