Author Topic: Smoked Chuck Roast  (Read 21171 times)

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Offline HighOnSmoke

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Smoked Chuck Roast
« Reply #-1 on: September 26, 2017, 07:05:40 PM »
3.5 pound chuck roast was dry brined for 2 days. I then seasoned it with Big Bad Beef Rub and let it set for 1 more day.  I fired up the Jumbo Joe, using Original Natural Charcoal Hardwood Briquettes and a couple chunks of cherry and red oak in the Slow ‘N Sear charcoal basket.  My goal grill temperature is 240 to 250.

After a little over an hour the chuck roast is getting good color. The Jumbo Joe is holding steady at 245 degrees. Plenty of water
left in my water pan.


3 hours in and I am ready to wrap the roast. I double wrapped it in foil with a cup of beef broth mixed with Worcheshire sauce.
I kicked up the temperature on the Jumbo Joe to 300.



The roast was at my target temperature of 210 degrees in exactly 4 hours. I pulled it off the grill, vented it, and am going to FTC
for a couple hours. This is how much charcoal I had left after 4 hours. I started with 6 lit and 30 unlit. I really like this charcoal a lot!


We decided to go with sliced roast tonight instead of pulled as we normally do. My plate with some fried potatoes, corn and a dinner roll.


The roast was fork tender, delicious and had a nice smoke ring.  I will do it this way again since I still have several chuck roasts in the
freezer that I got from Zaycon Foods.

Mike

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Offline IR2dum

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Re: Smoked Chuck Roast
« on: September 26, 2017, 08:02:00 PM »
Mike, I have never seen a better defined smoke ring. I bet it was delicious. That's a beautiful plate of food.

Offline Smokerjunky

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Re: Smoked Chuck Roast
« Reply #1 on: September 26, 2017, 08:04:54 PM »
A thing of beauty.  Plate me up - I bet it was fantastic.
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Offline Pappymn

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Smoked Chuck Roast
« Reply #2 on: September 26, 2017, 08:19:05 PM »
Slide me a plate of that goodness


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Offline TMB

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Re: Smoked Chuck Roast
« Reply #3 on: September 26, 2017, 10:16:50 PM »
Beautiful Mike I love smoked chuckies
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Offline sparky

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Re: Smoked Chuck Roast
« Reply #4 on: September 26, 2017, 11:41:07 PM »
Fantastic. 
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Offline smokeasaurus

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Re: Smoked Chuck Roast
« Reply #5 on: September 27, 2017, 09:43:27 AM »
Looks really good.
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Offline ClimberDave

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Re: Smoked Chuck Roast
« Reply #6 on: September 27, 2017, 12:22:39 PM »
Looks great!!

I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry.   

Guess I have to give it another go.
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Offline HighOnSmoke

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Re: Smoked Chuck Roast
« Reply #7 on: September 27, 2017, 02:42:20 PM »
Looks great!!

I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry.   

Guess I have to give it another go.

Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.
Mike

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Offline ClimberDave

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Re: Smoked Chuck Roast
« Reply #8 on: September 27, 2017, 03:05:47 PM »
Looks great!!

I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry.   

Guess I have to give it another go.

Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.


I do  dry brine,  and salt  them pretty generously  typically,  think the rub I used was  Meatheads  Big Bad Beef Rub  so  it was salt free.
My next  chuckie im gonna try to  incorporate   a bit of smoking then  finishing off sous vide.
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Offline Roget

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Re: Smoked Chuck Roast
« Reply #9 on: September 27, 2017, 04:11:51 PM »
Mike, I have never seen a better defined smoke ring. I bet it was delicious. That's a beautiful plate of food.

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That looks like finger nail polish to me..... ;D ;D ;D
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Offline Big Dawg

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Re: Smoked Chuck Roast
« Reply #10 on: September 27, 2017, 04:18:56 PM »
Dayum, Mike, just DAYUM ! ! !





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Offline HighOnSmoke

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Re: Smoked Chuck Roast
« Reply #11 on: September 27, 2017, 04:26:32 PM »
Looks great!!

I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry.   

Guess I have to give it another go.

Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.


I do  dry brine,  and salt  them pretty generously  typically,  think the rub I used was  Meatheads  Big Bad Beef Rub  so  it was salt free.
My next  chuckie im gonna try to  incorporate   a bit of smoking then  finishing off sous vide.

Sous vide chuckies are great too! I also used Big Bad Beef Rub on this one. Sometimes it is just the cut of beef. Some will tenderize great and sometimes not so great. My go to finishing temp is 210, for either pulling or slicing. I have had to take them up to 216 just to get them to pull.
Mike

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Offline smoker pete

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Re: Smoked Chuck Roast
« Reply #12 on: September 27, 2017, 07:54:01 PM »
Oh Ya Mike!!! You nailed it ... Going to have to use your method on my next Chuck roast  :thumbup:
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Offline ClimberDave

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Re: Smoked Chuck Roast
« Reply #13 on: September 28, 2017, 01:08:28 PM »
Looks great!!

I have tried chuckies on 2 separate occasions with mediocre results, always kinda dry.   

Guess I have to give it another go.

Try dry brining with kosher salt (1/4 tsp per pound) for at least 24 hours. I don't measure the salt. I have it in a shaker and add what I would probably add if I was normally seasoning it. You will want to use a low salt rub if you dry brine. It does make loads of difference in the juiciness and tenderness of the chucks.


I do  dry brine,  and salt  them pretty generously  typically,  think the rub I used was  Meatheads  Big Bad Beef Rub  so  it was salt free.
My next  chuckie im gonna try to  incorporate   a bit of smoking then  finishing off sous vide.

Sous vide chuckies are great too! I also used Big Bad Beef Rub on this one. Sometimes it is just the cut of beef. Some will tenderize great and sometimes not so great. My go to finishing temp is 210, for either pulling or slicing. I have had to take them up to 216 just to get them to pull.

Don't recall the temp I pulled it.  Maybe a bit below  what you stated, 203 or 205.

I'm pretty new to smoking and  haven't had great luck with beef  so far.   1st brisket I made  came out awesome.

I think I got cocky, have done 2 or 3 since as well as a few chuckies, following the same  procedure  and temps   and wrap them with some broth  to finish,  then let them rest  1-2+ hours (depending on size)     and they  just seem to come out dryish  and disappointing.

Everything else comes out great.
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