Beef Chuck Roast?

Plano_JJ · March 2013

Anybody ever put one of these on the egg? I was just at Sam's and they had a few of these that looked great. Certified Angus Beef. May get one and inject it and throw some rub on it and see how it turns out.

Griffin · March 2013

sure thing. grind it up for burgers.

Mama Roneck · March 2013

I put some on a v-rack over a drip pan a few weeks ago. I think I rubbed with Montreal steak. Sort of like this:

http://eggheadforum.com/discussion/1148027

cooked at about 275 dome. I wanted to get it to 200, where I could pull it. I should have given it more time - it only got to 165 but the kids were hungry . Had two thick pieces - chopped one up and used for tacos - delicious because they absorb a ton of smoke. The other I froze and will use for chili.

Next time will cook to higher temp. (and take pictures)

NibbleMeThis · March 2013

Easiest way is to treat it like brisket. Season with beef rub, smoke at 250f to an internal temp of 160f-ish. Wrap in foil with with a little beef broth and cook to 200f internal.

lousubcap · March 2013

Search out pulled beef-chuck is the required ingredient. Just add big green egg to your search query on google and you should find a few links. It's better than pulled pork in my book. FWIW-

MrCookingNurse · March 2013

@hapster

just wait, he will come and share some knowledge

ChokeOnSmoke · March 2013

There's only one way to cook chuck roast in my opinion, pulled beef! And you do it just like you would pulled pork except pull it at 205-215. Easy and one of the best cooks on the egg.

Plano_JJ · March 2013

Thanks for the replies. So does it fall apart like a pulled pork or is it something I can slice like brisket? Sorry for the ignorance but this is new territory for me. Every time I see a good cut at the meat counter, my head starts a spinnin.

lousubcap · March 2013

Take it up into the 210-215*F territory and pull like pulled pork...make sure your probe slides in and out with ease before pulling. There are a few good recipes out there-check them out and enjoy.

IrishDevl · March 2013

Plano_JJ said:
Thanks for the replies. So does it fall apart like a pulled pork or is it something I can slice like brisket? Sorry for the ignorance but this is new territory for me. Every time I see a good cut at the meat counter, my head starts a spinnin.

Cook to 205 and it will fall apart easily. I am a huge fan and like better than pulled pork. I just mustard, rub and smoker.

SmokinDAWG82 · March 2013

I've done this for pulled beef and it is very good! I did not use the maple syrup though

http://www.dizzypigbbq.com/recipesPulledBeef.html

SmokeyPitt · March 2013

SmokinDAWG82 said:

I've done this for pulled beef and it is very good! I did not use the maple syrup though
http://www.dizzypigbbq.com/recipesPulledBeef.html

I have done this one and it is a great recipe.

Eggcelsior · March 2013

I did Barbacoa for tacos. Yum.

Plano_JJ · March 2013

Im all over it, glad I asked now. That pulled beef looks awesome. So when I pull it do I let it rest in foil? Thanks! Injectable marinade or just rub? Smoke around 250-300?

SmokinDAWG82 · March 2013

@Plano_ll Take a look at this

http://eggheadforum.com/discussion/1145960/first-chuck-roast-for-pulled-beef

ChokeOnSmoke · March 2013

Plano_JJ said:

So when I pull it do I let it rest in foil? Thanks! Injectable marinade or just rub? Smoke around 250-300?

You don't need to rest in foil, only if you want to delay lunch/dinner for a while.
I slap on worchestershire and then rub right before I put it on the egg. Never tried injecting.
I go about 275 dome.

Plano_JJ · March 2013

http://eggheadforum.com/discussion/1145960/first-chuck-roast-for-pulled-beef

I remember that post. That looks killer.

Central_Bama_Egger · March 2013

I'm cooking and this thread is killing me.

Plano_JJ · March 2013

Central_Bama_Egger said:

I'm cooking and this thread is killing me.

LOL, just keep hittin that Yuengling and it will be alright. I am doing one of these saturday.

Mattman3969 · March 2013

Is there a general cooking time per pound? Is it a daytime or an overnighter? This might have to be a weekend adventure since it is supposed to be really nice weather

SmokinDAWG82 · March 2013

This post has been speaking to me since yesterday, I'm going to do this cook again this weekend.

Coastalcooker · March 2013

Mattman
I plan on two hours per pound at 250 dome, but if I am in a hurry it always takes longer. Worchestershire coating, indirect pull around 200. It is still dryer than pork in my opinion, but makes a nice change.
Bob

Mattman3969 · March 2013

Thanks Bob

Plano_JJ · March 2013

So what do I do with this thing when its done? Pull it apart with a fork? I may eat a little bit but I am saving the rest for the week. Just take it out the fridge and warm it up?

Chubbs · March 2013

Eggcelsior said:
I did Barbacoa for tacos. Yum.

This is on my radar.

Daddy_3_boys · July 2018

How do you smoke it for?

gator753 · July 2018

https://eggheadforum.com/discussion/1146803/pepper-ale-beef#latest

This is one of my favorites for chuck roast.

BigGreenKev · July 2018

The joule app for sous vide has an awesome recipe

krobertsmsn · July 2018

Try @Cen-Tex's barbacoa. It is a regular at my house. I usually do 4 roast at a time, shred, freeze, thaw prn. I also do chicken at the same time, same recipe but do not smoke it first. Takes a long time but worth it. Now I make the sauce x4 or x6, freeze and go from there to cut down the time. Otherwise, make the sauce 1-4 days in advance. One of my favs

Skrullb · July 2018

Don’t forget burnt ends!

Beef Chuck Roast?

Comments

Categories