Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Ron D on January 06, 2012, 05:04:40 PM
-
Picked up 2 Chuck Roasts at Sams yesterday...making one now as a good old pot roast in the crock pot. SWMBO needs some comfort food after her road trip.
Gonna do the other as smoked and pulled chuck in my MES 30. Do you still let it go to 190-195 before FTC?
Just got Phil's Awake a Steak and looking at using it as the rub, any other advice as I have never done a pulled chuck.
-
Picked up 2 Chuck Roasts at Sams yesterday...making one now as a good old pot roast in the crock pot. SWMBO needs some comfort food after her road trip.
Gonna do the other as smoked and pulled chuck in my MES 30. Do you still let it go to 190-195 before FTC?
Just got Phil's Awake a Steak and looking at using it as the rub, any other advice as I have never done a pulled chuck.
I pull mine at 200 when there in the SRG. They make great pulled beef sammies! If I do one in a reg smoker I go to 195 or so. I find the SRG chuckies turn out better after 200 IT. Not sure why but they do?
-
200-205F is what I shoot for Ron.
T
-
For pulling go to about 200F, for slicing go to about 180F,
For a different take on pot roast smoke till 140F or so then cook in crock pot & have smoked pot roast.
-
Just for the heck of it...this is my Crock Pot Roast
1 Large Pot Roast
4-5 Medium Red Potatoes
1 Medium Sweet onion
4-5 Carrots peeled
8 oz of sliced baby Bella mushrooms
12 oz of beer or red wine
1 32 oz carton of Unsalted Beef Stock…NOT BROTH (I use Kitchen Basics brand)
6 mashed cloves of garlic
Fresh ground Sea Salt
Fresh ground white pepper
1 Tbs of Garlic Powder
1 Tbs of Onion Powder
1 Tbs of Lemon Pepper
Peel and chop carrots and place bottom of Crock Pot
Place Pot Roast on top of carrots
Cut Potatoes and onions and place around pot roast
5 or 6 grinds of fresh sea salt
10-12 grinds of white pepper
Add garlic, garlic powder, onion powder and Lemon Pepper
Place mushrooms on top
Pour in beer or wine (I prefer beer)
Add Stock to cover…if needed add some water to cover all the veggies
Cover and cook for 10 hours on Low setting
When roast is done ladle out enough stock for gravy…I always try to get a few mushrooms in it.
Thicken gravy with Bisto (see note below), roux or corn starch…info on roux below
Whether you make a little or a lot, the proportions of a roux ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure. If you do not have a kitchen scale, use measuring cups or spoons to measure 1 part oil or fat and 1-3/4 parts all-purpose flour.
Serve and enjoy
I like Bisto....Some friends from Scotland got us hooked on it.
-
Great Sounding recipe Ron!
How about putting that in the recipes section as well! I bet it is a real winner.
T
-
Done T
-
You Da Man!!!!
-
For great chuck (pulled for sandwiches) you need to get the smoke in early at low temp then foil and finish the cook. Every smoker is a little different of course but the last one I did (turned out perfect) smoked at 170 for three hours then into foil and up to 300 until the IT was about 205.
If you stay unfoiled too long and things get dry you can add some broth during either the foil period or even after the cook.
I like good ol' McCormick Montreal Steak Seasoning on just about anything beef :)
Hub
-
Ron .. The beauty of Original is that it replaces most seasonings in a recipe. You put Onion, garlic, lemon and pepper in your pot roast. Original has those in the bottle plus other great tastes. Just use Original. I go thorough a bottle every 10/14 days. Created 44 years ago and never tire of it. Phil