Beef Chuck Roast?

Plano_JJ

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

sure thing. grind it up for burgers.

Mama Roneck

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

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

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

@hapster

just wait, he will come and share some knowledge

ChokeOnSmoke

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

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

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

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

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

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

I did Barbacoa for tacos. Yum.

Plano_JJ

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

@Plano_ll  Take a look at this 

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

ChokeOnSmoke

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

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

I remember that post. That looks killer.

Central_Bama_Egger

I'm cooking and this thread is killing me.

Plano_JJ

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

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

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

Coastalcooker

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

Thanks Bob

Plano_JJ

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

Eggcelsior said:

I did Barbacoa for tacos. Yum.

This is on my radar.

Daddy_3_boys

How do you smoke it for?

gator753

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

This is one of my favorites for chuck roast.

BigGreenKev

The joule app for sous vide has an awesome recipe 

krobertsmsn

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

Don’t forget burnt ends!