First Beef Chuck Roast Smoke

reinhart36

Hi All,

I tried a classic "Texas style" smoked beef chuck roast this past weekend.  I was looking for something a little different than the usual pork and chicken go-tos.

After reading a variety of blog posts and recipes online, I decided on doing a low-temp smoke at ~225 for 4-5 hours, then I wrapped it in foil, and turned it up to 275F for probably another 4 hours.

I think the internal temp was reading about 211F when I pulled it.. I thought I'd WAY overdone it.  However, it turned out pleasantly tender, but not excessively falling apart.  I actually sliced it with a knife to serve it, and some of it fell into pieces, while some of it cut nicely.

We served it up with a good baked bean (smoked) recipe, some white onions, home-made pickles (from garden last year), and cornbread.

I must say, I enjoyed this at least as much as a good brisket..

Sorry for the low quality cell phone pictures:

Rubbed with salt, pepper, and I couldn't help but add a dusting of Central BBQ Rib Rub (thanks @mEGG_My_Day):


Coming off the egg:


On the plate:


Thanks for having a look!

YukonRon

killer cook, one of my faves for sure.

StillH2OEgger

That is a great looking plate. I always get so antsy when it hits 210 or so but you just have to keep going until it probes like butter.

GATraveller

Looks tasty.  I need to do chuckies more often!

THEBuckeye

Winning! 

Theophan

Looks GREAT!

lousubcap

Way to bring it home.  Banquet right there.  Congrats.

TEXASBGE2018

I never even thought about that. Guess I know what I'm cooking this Sunday. Great job!

blasting

That looks like a great meal right there.

HarrisFrampton

I need to try this.

evie1370

I will have to try this method, I typically smoke till about 170-190 then throw in pan with onions, peppers, beer, stock etc to the finish for pulled beef. This looks like a great alternative!

SSQUAL612

YUM!  Probably my second favorite thing to cook on the Egg besides Brisket.  

saluki2007

Bravo.  I love central's rubs.  My wife was just in Memphis over the weekend and she brought a bunch back (aproxx $300 worth) for me and some buddies.

JohnnyTarheel

Looks great.. need to do a chuckie 

reinhart36

Thanks for the feedback.  It was surprising how good a little bit of fresh onion, and the vinegar of some pickles complemented the beef.  Interesting that others are big fans of this as well.

This is one of those combinations of food, I've never really thought of cooking or plating up until researching, but would have loved to have eaten at some proper BBQ venue.

I'd considered braising it for the second half of the cook, as @evie1370 does, and I suppose the foil wrap does exactly the same thing.

Thanks again!

reinhart36

@mEGG_My_Day - Just in case that tag didn't "take" earlier.  ;-)  I've really appreciated the rubs and sauces, as has the rest of my family.

mEGG_My_Day

Eric - great looking pulled beef!  I'm glad you are enjoying the Central BBQ rub. 

CigarCityEgger

Looks awesome, I need to do another chuckle soon

ChokeOnSmoke

My favorite cut to do on the egg. I take them to 210-215F and them pull em like pork.  You could foil but I don't bother.  I cook at 350 until I hit temp.  Awesome.