Chuck Roast

BluesnBBQ

I'm planning to do a chuck roast this week. Does anyone have a good marinade recipe? Or should I just rub it and not worry about a marinade?[p]Thanks in advance,[p]Steve

Mike Oelrich

BluesnBBQ,[p] How are you going to cook it? For slicing or for pulled beef? Last time I did one it was for slicing and I brined it in a Guinness brine I sort of made up as I went along (Guinness, worcestershire, soy sauce, garlic, kosher salt, brown sugar, star anise, cumin, cayenne, bay leaf, etc.). Came out rare and juicy, but a bit tough unless you sliced it real thin.[p]MikeO

BluesnBBQ

-How are you going to cook it? For slicing or for pulled
-beef?[p]I'd like to try pulled beef. What's the best way to dso it?

Mike Oelrich

BluesnBBQ,[p] Last time I did this (admittedly a few years back), I used the burrito recipe from Smoke and Spice (chipotles were involved, so how could I resist). It was before I was really into following through on true low-and-slow cooking. I smoked for a couple hours at 225F over hickory, then wrapped in foil and finished it at 325F for a few hours. Let it rest in the foil another hour. Came out very pullable after the steaming it got. I would imagine you could do it just like a butt and get better results but I haven't done one that way (all my beef low-and-slows have been briskets lately). Would also think that some fat on it would be a good thing for a low-and-slow cook -- chuck is normally about 20% fat (that's why I use ground chuck for burgers). I know there have been a few people that have reported back favorably on the low-and-slow method for pulled beef. Hopefully they'll chime in with more first-hand knowledge.[p]MikeO

BluesnBBQ

MikeO,[p]I think I'll try it with just a rub. I'll let everyone know how it turns out.[p]Thanks!

Char-Woody

BluesnBBQ, [p]MikeO's smoke/wrap suggestion is a valid one.
You can always resort to the crock pot after a tough roast cook and make excellent BBQ beef to rival any "pulled beef". The smoke flavor is nice.
Good luck..C~W