Chuck Roast

Flamethrower

Gotta 2 fer 1 today,Couldnt pass it up. I have an idea, But I welcome all suggestions. I'm thinkin bout 300 indirect almost like a brisket till it pulls apart.Thanks in advance

Mighty_Quinn

That's what I would do...or grind it for burgers.

MikeG

I like it cooked on the egg to 170 IT or so, then into an enamel dutch oven with pascilla peppers and onions and a can of broth or dark beer.  Simmer until 210 and pull.  Great for soppy sandwiches on a Ciabata or Torta roll.  I don't eat bread so had some atop my morning omelet, on salads etc. 

Recipe:

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

 

Mickey

I like it cooked on the egg to 170 IT or so, then into an enamel dutch oven with pascilla peppers and onions and a can of broth or dark beer.  Simmer until 210 and pull.  Great for soppy sandwiches on a Ciabata or Torta roll.  I don't eat bread so had some atop my morning omelet, on salads etc. 

Recipe:

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html

 

MIghty QuinnI do that as well, but this sounds interesting. This is much more than a quick sear I would do before putting in a DO.

Village Idiot

Got one going now.  Hope it turns out.

Marinated overnight in Stubbs Beef Marinate and bourbon

Put it in Sous Vide Supreme.  Cooking at 148.  Total time will be 48 hours.

Will put it on Egg with Mesquite chunks and low smoke (200 degrees) for 2 to 3 hours.

We'll see.

I'll guarantee it will be fork tender, but I'm hoping the flavor will be great too.

ChokeOnSmoke

Chuck roast is one of my favorite things to make on the egg for pulled beef.  

Cook it exactly like you would pulled pork but take it a little higher, around 205 internal.

It will be incredible.

MikeG

Chuck roast is one of my favorite things to make on the egg for pulled beef.  

Cook it exactly like you would pulled pork but take it a little higher, around 205 internal.

It will be incredible.

My experience with Chuck is that some parts of it will be much tougher than others to break down.  I had to go to 210 in that muscle group before I could pull it.

SoDakEgger

Grind it for burgers.  That's the bomb.

Eggbertsdad

@MikeG

Thanks for posting this recipe. I'm making this today. 

MikeG

@MikeG

Thanks for posting this recipe. I'm making this today. 

Let us know how it works out.  I think a heavy dose of oak or pecan smoke while in the egg would go very nicely with the Guiness.

Eggbertsdad

I didn't add any additional wood smoke. It turned out pretty good. It was little spicy for the wife's taste, so next time I'll leave out the jalops.