Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on September 26, 2017, 07:05:40 PM
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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.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-pFsD9BZ/0/b85191ab/L/Chuck-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-pFsD9BZ/A)
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.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-Xhqvk7b/0/977fd991/L/Chuck-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-Xhqvk7b/A)
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-nwfDm6b/0/856be282/L/Chuck-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-nwfDm6b/A)
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!
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-gtGrcj4/0/5d2136b6/L/Chuck-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-gtGrcj4/A)
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.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-5cSVDsP/0/dbbd2392/L/Chuck-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Chuck-Roast-09-27-17/i-5cSVDsP/A)
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.
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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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A thing of beauty. Plate me up - I bet it was fantastic.
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Slide me a plate of that goodness
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Beautiful Mike I love smoked chuckies
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Fantastic.
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Looks really good.
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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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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.
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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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Mike, I have never seen a better defined smoke ring. I bet it was delicious. That's a beautiful plate of food.
X2
That looks like finger nail polish to me..... ;D ;D ;D
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Dayum, Mike, just DAYUM ! ! !
BD
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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.
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Oh Ya Mike!!! You nailed it ... Going to have to use your method on my next Chuck roast :thumbup:
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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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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.
Every cut of meat is different. I have cooked two identical weight brisket flats of the same grade on the smoker at the same time with exact same method and one was outstanding and the other was just kinda MEH - OK.
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Mike, that is one fine looking Chuckie!
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Mike, I have never seen a better defined smoke ring. I bet it was delicious. That's a beautiful plate of food.
that smoke ring is intense... I'm thinking he got into some of his wife's' lipstick and did a little enhancement... :o :D :D :D
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Thanks for posting this Mike. I've been leery of these roast... but wanted to do one. Now I think I can give it a try.