First Time poster: Entire boneless chuck roast smoke technique [BEEF BUTTE]

Discussion in 'Roll Call' started by gamehawg, Dec 22, 2010.

  1. gamehawg

    gamehawg Newbie

    23 lb chuck  $1.99 a lb at Tom Thumb

    Have your assistant begin tenderizing:

    [​IMG]

    Trim excess:

    [​IMG]

    Rub:  salt/pepper/garlic powder/dried jalapeno sprinkles

    Smoker:  Masterbuilt 40

    smoked @ 210 with mesquite/red oak 

    When Internal temp reaches 165 wrap with heavy duty foil and into foil pan to retain juices.

    [​IMG]

    take off at 185 and rest for hour Peaked at 190 +   Retain juice slice or pull like pulled pork and toss with juices from foil.

    [​IMG]

    serve with Hawaiian sweet rolls…no sauce necessary.
     
    meateater likes this.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off welcome Game Hawg to SMF. Now your huge chuck looks awesome and I sure would like to have one of them sammies too. I really like your helper too. A real wood chips off the ole block.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome and quite a first post. Welcome to SMF glad you joined us. I'm gonna move your thread to the "Roll Call" section so you can get a proper SMF welcome
     
  4. Welcom there Game Hawg..  I must admit that I have never seen a chuck roast that big before.  That's a great looking chunk of cow.
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Hawg! That is one prodigious looking chunk o' chuck! Wish I could find one that big around here. [​IMG]
     
  6. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Dang it Hawg, I have a place for RENT or for rent free for BEEF like that [​IMG],[​IMG],[​IMG]!!!!!!!!! Hopefully I am giving you thumbs up and not a chicken leg, new things we can do.
     
  7. Good lookin' beef, Hawg. I like that you assisted the little guy with the heavy work. [​IMG]
     
    Last edited: Dec 22, 2010
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome Game Hawg and with a start like that you will be teachin all of us some new tricks real soon
     
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well welcome th "SMF".  Looks like that little smoker is getting into it.  LOL
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    What a great first post with that beast. [​IMG]
     
  11. wbrian

    wbrian Smoke Blower

    Welcome to the SMF!  Amazing piece of meat there.  I bet it was fantastic, too.  Probably feed a couple people with that, huh?

    Looking forward to more posts like that!

    Enjoy,

    Brian
     
  12. gamehawg

    gamehawg Newbie

    Many thanks for all the comments, I figgered I should give back to the community as I have gotten some great ideas as well as repair tips for my masterbuilt here. 

    When any of the big box grocery stores has value packs on sale just go up to the counter and ask for one in the bag at the value price.  They tag it and off you go. 

    I trimmed about 5 pounds off a 23 pounder which goes in the grinder, so I get 5 pounds of fresh ground chuck and that brick of smokey greatness for 47 bucks...

    dah ya.
     
  13. Welcome. That is a very impressive hunk-o-meat you got there. I wonder how big the cow was. YIKES! [​IMG]
     
  14. smokinal

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

    Nice job!  [​IMG]
     
  15. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Very good job.  I love chuck roast sammies
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Now that's a hunk o' beef.  I've rolled and tied a whole lot of those boneless chucks for church groups and such. Great job and welcome to SMF.
     
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!
     

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