Chuck Roast Advice

grussem

Hello,

I'm thinking of doing a smoked chuck roast here this weekend.  If anyone has done this before how similar to a brisket is it and do you prepare it similarly (injections, rubs etc...)?  Also, I've been thinking, I wonder if you can make burnt ends out of it at all.  Just a few thoughts.  Not sure if I want it for shredded beef or if I want to slice it yet.  Anyway, any thoughts would be great!

Lit

Google clay q's pulled beef. Comes out good. I have never sliced the beef but its very similar to pulled pork I would bet. Cook to 200-205 to pull and 185ish to slice.

R2Egg2Q

A few folks here were on a Pepper Stout Beef kick for a while. Check out: http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1



It's a very good cook with chuck roast IMO. Here's my last batch:http://eggheadforum.com/discussion/1160769/pepper-stout-beef#latest

grussem

Thanks for the tips fellas, I'm looking forward to it.

Nature Boy

grussem said:

Hello,

I'm thinking of doing a smoked chuck roast here this weekend.  If anyone has done this before how similar to a brisket is it and do you prepare it similarly (injections, rubs etc...)?  Also, I've been thinking, I wonder if you can make burnt ends out of it at all.  Just a few thoughts.  Not sure if I want it for shredded beef or if I want to slice it yet.  Anyway, any thoughts would be great!

Howdy Grussem. I have done several of them around 20 pounds. It is much like a brisket, but takes longer and it's  harder to kill. For me they get a coating of kosher salt, and a heavy dose of cowlick. I like to put them on about 10pm-midnight, 225-230, and let them go until I wake up. It's usually sitting about 160-165 in the morning. Double wrap in foil and return to cooker. Usually about 1 or 2pm it has reached 295-200, and what point I pull it off, cover and rest for a few hours until it's time to eat. Slicing the thing doesn't really make sense….there are so many different muscles. However, while you are pulling it, you might find a large muscle or two inside that you want to slice for your presentation.

I do Shoulder Clods (very similar) for our snow camping trip every year, and we're headed out next week! Happy cookin

Chris

Mattman3969

I have had very good luck with chuckies using the method Chris just described. They generally at the pulling point around 195-205. Can't wait to see how yours do.

EggSpinner

I just did a chuck roast using the recipe/marinade from Mr & Mrs Potatohead in this post

http://eggheadforum.com/discussion/1160767/thinking-about-trying-a-chuck-roast

last weekend and we thought it turned out great. Depending on the temp you pull it at, anywhere from 185 to 205, you can slice or pull. I cooked at 225 then pulled the roast at 190 IT and sliced.  Added a few things to the reserved marinade and it made a great sauce.