First chuck roast... Planning ahead

JacksDad

 Needed something to do with the kiddos this afternoon, so we drove 40 minutes to the promised land (Wegmans). I was hoping to score a nice big packer brisket, but seems these are rare in NJ. 

So I ended up buying these chuck roasts. I've never cooked one of these on the egg before, but from everyone else on the forum, taking about "chuckies"... I gather that I rub them down with whatever I want and cook it like a pork butt, take it off around an IT of 200 or so, and pull it/shred it like a butt...? 

Please correct me if I'm wrong. Not planning to egg these until next weekend. Thanks all...

bhedges1987

I did one last week. It came out great.

http://eggheadforum.com/discussion/1202553/smoked-french-dip-sandwiches-yum#latest

NPHuskerFL

That is the most common method around these parts. I've also braised in CI. And rather than shredding you can take it to the brink and slice. All depends on what you're going to use it for. 

JacksDad

bhedges1987 said:

I did one last week. It came out great.

http://eggheadforum.com/discussion/1202553/smoked-french-dip-sandwiches-yum#latest

Awesome. Thanks will try it! 

Hans61

You're on the right track but it may not be done at 200 - cook it till it probes like butter! 

JacksDad

Okay, today is the big day. Will see how this goes... Egg going at 250 with a steadying hand from the FB200. Rubbed with a little mustard and dizzy pig. I'll make a game time decision to just go to 200 and pull, or try braising it once it gets to 150-160 or so... This is my first chuckie so excited to see how it turns out...

EggNorth

Looking good so far ... Let us know how it turns out.

Jeremiah

Good luck brother jacksdad. Fwiw, I do all mine at 275ish, wrap in foil at 160ish and add red wine or coffee, then pull around 210-115. Pulls like pork shoulder at that point. 

GrateEggspectations

Been wanting to try one of these as well. Please keep us posted as to your results!

JacksDad

@EggNorth @Jeremiah @GrateEggspectations
Thanks! I think I will braise. I have another small foil pan, I'll put it in there and cover with foil. Coffee? Nice idea... I might look in the back of the fridge for a beer instead. Probably throw an onion in there also...

More pics to follow! 

lousubcap

Expect around a good 6-7+ hour cook.  And I'm with @Jeremiah on the pull temp, likely north of 210*F.  Just go til it pulls like a pork butt.

blind99

I recommend picking up some good crusty bread or rolls and some cheese... this stuff makes killer sammies!

JacksDad

blind99 said:

I recommend picking up some good crusty bread or rolls and some cheese... this stuff makes killer sammies!

But... But... Carbs are the devil! 

(Think I'm gonna cave a little on the diet today!)

Cashfan

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

I'm doing a chuck today too. Going to try not to cave on the sandwich at the end.....

JacksDad

Into the braise at IT 150, with a bunch of onions, jalapenos, garlic, red pepper, Worcester sauce, salt and pepper. 

JacksDad

Cashfan said:

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

I'm doing a chuck today too. Going to try not to cave on the sandwich at the end.....

Let's see some pics! @Cashfan

I bought a nice loaf of crusty French bread and provolone cheese. Gonna scoop out the bread so I don't feel so guilty...

StillH2OEgger

The key is not pulling it too early. It will feel like an eternity and you'll worry about overcooking or drying it out, but my advice is to make sure it probes like butter (which for me has been 212-215 degrees) and not before. Good luck. Can't wait to see how this turns out.

Cashfan

@JacksDad here you go! Didn't want to hijack your thread.

Here's mine ready to go on, 6.4lbs. I'm a couple hours behind you, current  internal temp is 150. 

JacksDad

@Cashfan
Looks like it's gonna be great! Hijack away, btw... We are all here for the food porn shots anyway, right? 

Here's my results. I took it off around 205 IT. Pulled pretty easy, but I missed @StillH2OEgger post before, oops. Pulled pretty easy. Scooped out some French bread, spooned some of the juice and veggies on top, covered in provolone, and under the broiler for five minutes. This is a game changer for me! I love this cook! 

Cashfan

@JacksDad That looks amazing!! The bread looks good too. Problem is I would eat the loaf/package or whatever I got. Its too good to stop.

I just wrapped mine and put it back on.

StillH2OEgger

@JacksDad
Hard to believe this is your first crack at a chuckie because that looks amazing. Great work!

JacksDad

Leftovers turned in to chili this afternoon:

Skrullb

You can make pretty darned good burnt ends from a chuck roast, too!

Jeremiah

That sandwich shot is incredible!! 

JacksDad

Jeremiah said:

That sandwich shot is incredible!! 

Thanks! It was mighty tasty. And the chili I made today was some of the best I've made, too. I see more chuckies in my future, and sooner rather than later...

aggieljh

I think i found my cook for Super Bowl Sunday

Kent8621

how spicy is it with the jalapeno's in it?  I am going to make this for superbowl and have a large range of people coming including kids, don't want anything to spicy. 

JacksDad

Kent8621 said:

how spicy is it with the jalapeno's in it?  I am going to make this for superbowl and have a large range of people coming including kids, don't want anything to spicy. 

Not spicy if you remove the seeds. I leave some in cause I like the heat (maybe half with seeds, half without), but if you take all the seeds out, not really spicy at all...

blind99

killer sandwiches!  this needs to go on the superbowl menu.

aggieljh

should I put any liquid in when i add it to the veggies?  if so...how much?

JacksDad

aggieljh said:

should I put any liquid in when i add it to the veggies?  if so...how much?

No idea what the "right" amount is. I dumped a beer in the pan with all the veggies, with a healthy amount of Worcestershire sauce, and that seemed to work okay...