Chuck Roast Query

4TheGrillOfIt

Looking for advice on cooking a chuck roast.  Bought a big ole prime chuck roast on a whim and trying to decide how to cook it.  We normally do them in the crockpot so this is my first attempt on the Egg.  Do you smoke for a few hours then put in a pan and finish with stock or treat it like a brisket? 

TideEggHead

I guess it would depend on the type of dish/flavor you want. Have you tried pepper stout beef?? It’s great for a ballgame but again it depends on what you are going for. 

GrateEggspectations

^^^ This was my first thought as well. A great, standard dish for some chuck. 

Langner91

Three words:

Pepper
Stout
Beef

You can make sammiches, tacos, or serve over rice, potatoes, or noodles.  You can make the recipe your own and turn it into just about any flavor profile you want.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

TideEggHead

https://eggheadforum.com/discussion/1209073/sunday-pepper-stout-beef

lousubcap

Pulled beef is also an option.  Recipe here:
https://dizzypigbbq.com/recipe/clays-pulled-beef/  
The author of the above recipe has posted several threads here about this cook.  You can find them thru the forum search function.  FWIW-

RyanStl

In my younger days instead of buying brisket I would buy whatever beef roast was the cheapest per pound and cook low and slow like a pork but. The only difference is I would move the beef to a tray after a few hours to retain the juices.  The family always liked it and called it brisket. It's also great in chili after smoking.

dstearn

Mad Scientist BBQ just posted a video comparing Chuck Roast as a cheaper alternative to Brisket. He suggested cooking it like a brisket and cubing and saucing them like burnt ends.

shtgunal3

All good advice above. I will add 2 more cents. I have also smoked until an IT of 160 and then finished in the crockpot with good results.

saluki2007

All above are great. To throw another option out there. 

https://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex/p1

BikerBob

I have cooked chuck roast bought at Publix on the egg low and slow like butt. It was not quite as fall apart tender and was a little dryer. I bought a "chuck roast" at Kroger and cooked the same way, it was inedible. 
I researched and found "chuck roast" can be several different cuts of meat, some of which are less fit for low and slow than others. 
If well marbled, it may well be great if low and slow. 

Botch

Does chuck have a similar amount of collagen as brisket?  I always thought that cooking all the water-based "juice" out of a brisket (past the stall) but then slicing at 190˚ or so, was why an undercooked brisket was dry and chewy at that temp; you had to take it to 200˚ or so for the collagen to melt, and restore "juiciness".  
Does chuck do the same?  Anyone here cook a chuckie to 200˚ or so, on the Egg, sans a moist cooking environment?  
 
(and, dayam, the keyboard on this new Macbook is a JOY to type on!)  

4TheGrillOfIt

Thanks for the advice guys. I cooked at 250 with pecan wood.   I used Meat Church Holy Cow rub and took the roast to 160ish and then wrapped in foil with several knobs of butter, soy sauce and W-sauce.  Took to about 204 and rest for an hour in a cooler,  it was excellent.  Beef was very tender and moist with a lot of flavor.

fishlessman

Botch said:

Does chuck have a similar amount of collagen as brisket?  I always thought that cooking all the water-based "juice" out of a brisket (past the stall) but then slicing at 190˚ or so, was why an undercooked brisket was dry and chewy at that temp; you had to take it to 200˚ or so for the collagen to melt, and restore "juiciness".  
Does chuck do the same?  Anyone here cook a chuckie to 200˚ or so, on the Egg, sans a moist cooking environment?  
 
(and, dayam, the keyboard on this new Macbook is a JOY to type on!)  

have done a fair amount of roasts cut from the center of a chuck roll.  sometimes it needs to be cooked to 210 plus before its pullable. if you add to much liquid to the foil pack it can get mushy, if you go light with the liquid its more like a pulled beef but some sauce doesnt hurt

RyanStl

Looks like it turned out great.

pgprescott

+1 on cooking chuckies to 210 or above. Even then some of the meat may require chopping in lieu of pulling. Of course, I’m rarely if ever cooking a prime chuckie. 🤷🏼‍♂️