Beef Chuck Underblade CSR's in the Gourmet Charcoal: Q-view

Discussion in 'Beef' started by forluvofsmoke, Oct 8, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I thought these would make a great change of pace from the typical chuckie smoke. Besides, we're still working on leftover pulled Round Sirloin Tip, so a change is in order. I've done my own cuts of Beef CSR's before, but the Underblade sounded really enticing with all it's marbling...hmm, kind of like the brisket point...kinda of like burnt ends...hmmmmmmmmmmmmmmmmmmmmm...anyway, I just couldn't help it! LOL!!!!!

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    Slice 'em up nice and thick and started tossing the rub on before I grabbed a pic:

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    A Jap & Cayenne based rub...yep, it's friggin hot too:

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    My most recent mod to the Gourmet...I raised the lower smoke chamber grate to within 4" of the upper grate using custom fitted heavy gauge chrome-plated wire hanging from the main grate support brackets...it gets it away from the water pan so the meat gets less steam and more smoke, so now I can smoke 2 grates of meat at once [​IMG]:

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    And some no-salt Red Bell Pepper Rub for the less adventerous eaters in the house:

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    Oh, hickory smoke wood and a target temp of ~215-220* for today.

    Smoke was on @ 1:15 pm and dinner's @ 6:00, so if you can make it, come on over...or, up...or, down, or however it works out for ya! LOL!!!!!!!!!

    Finish in about 5 hours anyway...I'll see just how close to burnt ends they come out like.

    Thanks all!

    Eric
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    letting you know Eric, I'm not gonna make it for Dinner. LOL Guess I'll just have to watch the progress from here!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Now theses things look interesting so I'll have to check back in later.
     
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I went against my better judgment and didn't foil these...about half got just a tad dried out and the rest we're pretty moist. I wanted to foil, but in the Gourmet, things can get tricky so I went all natural instead. Not bad overall, though.

    4 hours, 40 minutes:

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    I grabbed a couple hot rubbed, of course:

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    I gotta grab another plate...glad I tried this!!!!

    Eric
     
  5. flash

    flash Smoking Guru OTBS Member

    I was googling up this cut of meat and found this post. We are going to try these, but I am not thinking as long as you did it. More to temp for me. Gonna shoot for 135º internal since this cut comes off the Eye of Round area, then wrap for a period of time. We shall see.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Eric! Sounds like Flash may have a good idea though.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---Looks good from here Eric, but this could be a good place for Flash's 135˚.

    I did similar to what you did here, with a bunch of separated CSRs, and they were good, but a bit dry---Should have used the method Flash uses on those too.

    Thanks for the views!

    Bear
     
  8. venture

    venture Smoking Guru OTBS Member

    Those are off the chuck and not from the round.  In either case I would be afraid that 135 might not break down connective tissue.  It will be interesting to see how these turn out for Flash. Let us know?

    Good luck and good smoking.
     
  9. don383

    don383 Newbie

    really creative idea for this cut. I really like the $1.99 per lb and turn it into something that looks this good!!!

    Good Job!!
     
  10. nwdave

    nwdave Master of the Pit SMF Premier Member

    You do realize that this thread was started last October.  I think the prices have jumped significantly since, unfortunately.

     
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

       You're right Dave, Everything has increased!!!!!
     
  12. tyotrain

    tyotrain Master of the Pit

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  13. bearcarver

    bearcarver Smoking Guru OTBS Member


    Boneless Chuck Roasts around here still run either $1.99 and $2.49, but less often $1.99 than they used to be.

    Bear
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Look great Eric and yummy
     
  15. These look sooo good.. but I am just horrible when it  comes to working with beef - except for a corned beef pastrami I did a few weeks back which was delish. However, any other cut of meat (save for steaks and burgers) comes out dry-dry-dry.... and I despair of ever making beef ribs that are truly edible, instead of the "even the dog won't eat 'em".

    Advice would be very much welcomed!

    P.S.

    What is "Red Bell Pepper Rub"? Is it a commercial product - and if so, where can I get it? Or a recipe if none is to be bought?
     
  16. venture

    venture Smoking Guru OTBS Member

    Don't kid us Heidi.  I think you are really on top of things, and I am looking forward to hearing more from you.

    Good luck and good smoking.
     
  17. That does look good Eric. I have never done a real BBQ except for the salmon wrapped in seaweed on the beach and i cant really claim that as i was probably 10 or 11.

    Real close to 50 yrs ago.

    I used to think i was doing a BBQ just because i put a dog on the grill and did not use Ketchup only store bought BBQ sauce.

    I have got a lot to learn. Thank you for the Qview and instructions.

    Karl
     
  18. flash

    flash Smoking Guru OTBS Member

     Well no point in starting up a whole new thread. We took our steaks and marinaded it in a Redneck Tangy Grillin' Marinade. Then threw them on the smoker after washing them off and adding a little Jeff's rub.  Due to the concern about the connective tissue, I took them to 140º internal. It took all of little over an hour !!! Amazing how quick, but they were only 1/2 inch thick at best. Moved them to our hot grill for just a flip or two on the grates then wrapped them in foil and let them rest for an hours, then sliced and served.

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     They were quite flavorful. My wife's opinion was she has had less tender by far, but other steaks were more tender. We will probably slice them up thin, what is left and using them in some wraps.
     
    Last edited: Jun 22, 2011
  19. I do not understand regarding steaks "Letting them rest"

    What does that do for them??
     
     
  20. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    You should rest most any cut of meat before slicing, so the meat's juices can redistribute throughout the meat...less loss of juices that way. I always rest steaks for at least 5-10 minutes...I even rest burgers and chicken pieces before serving.

    Just noticed this old thread had popped up out of nowhere and decided to find out what was up.

    Yea, Flash, these aren't the most tender, but like you said, there are tougher cuts for a steak, no doubt. I think if I ever run across some more roasts, I'll do the CSR's again, but foil them after about 3 hours and let 'em soak for a couple hours @ 210-220*...should do the trick. They definitely have a strong potential. Man, I haven't seen these again since I smoked 'em up...where, oh where are they hiding them? I'll have to hit up the folks behind the meat counter and see if they have some to cut.

    Thanks all! It's been so long ago when I smoked these...brings back memories of yet another fine dining experience, and an easy smoke.

    Eric
     

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