Chuck Roast

[cookingjnj]

Hi all,

On an other cooking site, I was inspired by a few other talented folks to try my hand at smoking/braising a hunk of Chuck Roast (actually two hunks of 3# each). This was the first time I attempted this cut of meat, and wow, did it turn out great. As mentioned, there were several different variations recommended, I kinda took a little of each to come up with this cook.

• Trim the roast to take off some of the excess and hard fat, along with some of the silver skin
• Rubbed both roast with a little Worcestershire Sauce then liberally apply Montreal Steak Seasoning wrap and keep in fridge overnight
• Take roast out of fridge to come to temp while pit comes to life and settles in at 225
• Put roast in the pit at 225 directly on the grates (I also used extreme smoke function on my 680) and let the smoke do its magic for 4 hours.
• Cut two onions (one for each pan) and one red pepper (half for each pan) and make a bed in each pan.
• After the roast have been on for 3-4 hours (depending on what bark you like) take off the pit and place one in each foil pan on top of onion/pepper bed. 3# roast will probably be between 150-160 internal. Mine were at 150.
• Pour two beers around the outside of the roast in the pan. I used IPA since it is what I had with a little more flavor. You could also use a stout or darker beer with flavor.
• Pour about 1/2 cup of beef broth in each pan.
• Put pans back in the smoker uncovered. Smoker still at 225. Keep in the smoker about 2 hours, or however long you would like.
• Pull pans and now cover tightly with aluminum foil and back into the pit. I kept my pit at 225, you can raise temps to quicken cook. Pans should stay in the pit until roast record internal of 205. Mine was just short of 3 hours.
• Pull pans from pit and pull roast from pans. Wrap roast in foil and FTC for at least an hour. While the roast are FTC, you can cool down the liquids they braised in to separate some of the fat. I had my roast FTC about 1.5 hours waiting for dinner time.
• Take roast from wrapped foil and using two forks (or however works for you), pull the beef into goodness. Was a little tougher to pull than pork, but still pulled pretty easily. I added a little bit of the juices back in after pulling to add a bit more moisture, not that it needed much more.

I did sammies -- Sliced Portuguese Roll -- Shredded Colby Jack and Monterey cheeses, horseradish sauce, shredded beef and topped with a Sweet and Tangy BBQ sauce. I did just the beef, my wife and son added some of the onion as well. Enjoy!

All I have to say is Wow! If you have not tried pulled Chuck Roast, put it on your agenda for a future long cook. Making two roast means plenty of left overs...best part since the smoke flavor is always better the next day.

Pics

 

[Bytor]

Those are some mighty fine looking roasts. I use Chuck in the slow cooker a lot during weeknights. However, lately I have been doing an early morning smoke and by the time I come home from work, it will be ready. I haven't really done anything fancy with them, just an overnight rub and in the smoker they go. Both sliced and pulled they have been really good. Your method looks really good and will definitely have to try it out.

I think stores are beginning to realize Chuck is a good cut of beef for low and slow cooking. It seems like the cost of it has gone up in price over the last year or two.

 

[Devimik]

Used to do something similar in the slow cooker too or oven. Looks great and will need to try this on the Bull. Thanks!

 

[Blues1]

I'll be giving this a try too...needed a couple of ideas for beef as my wife can't eat pork.

 

[mooncusser2k]

Chuckies are a popular cook on the smoker here. Don't tell people, it'll get more expensive when they find out how easy and tasty chuckies are.

 

[Mark Ryan]

Those are some mighty fine looking roasts. I use Chuck in the slow cooker a lot during weeknights. However, lately I have been doing an early morning smoke and by the time I come home from work, it will be ready. I haven't really done anything fancy with them, just an overnight rub and in the smoker they go. Both sliced and pulled they have been really good. Your method looks really good and will definitely have to try it out.

I think stores are beginning to realize Chuck is a good cut of beef for low and slow cooking. It seems like the cost of it has gone up in price over the last year or two.

Price is dictated by demand.... More folks are buying them because of post like this showcasing how good the meat can be. Same thing happened with brisket. Hell you got me thinking about making a chuck run.

 

[cutplug]

Picked up 4 prime chucks at Costco yesterday. Friend had told me he smoked one for 9 hours
and thought it was better than a brisket point.
Did a large meat run and packed the freezer. I think I am watching too much news!!