Someone tell me to stop! Chuck roast with Qview

Discussion in 'Beef' started by thepackerbacker, Apr 13, 2014.

  1. so the brisket was done at 6 this morning, and them the spoon roast finished. So I've got time to kill and a row of pellets in the AMNPS so one more stop to the local meat market. They had some really nice looking Choice Chuck Roast so had them cut me up a mode fat one. Rubbed in SPOG and in it went. Temp set at 225 like the brisket and spoon roast. It's 4 pounds so planning on about 4 hours to get it up to 130 then I'll foil and wrap in towels and into the cooler to complete the trio.
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  2. timberjet

    timberjet Master of the Pit

    Yes you have it bad. Hahaha. Me too. You might want to take that chucky all the way to pull. Looks pretty tough to me. Yep I would take it to 165 and double wrap in foil to 205. I find chuck roasts are best that way. Just my 2cents. Or you could try you could try

    http://www.smokingmeatforums.com/t/157264/mexican-chuckie-barbacoa-pot-roast I did this last week and it was awesome.
     
    Last edited: Apr 13, 2014
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Lookin good so far!
     
  4. Came out a little tough but good taste. Might slice it thin and put it on breast for Sammies. Any other ideas to make it a little more tender next time?[​IMG][​IMG][​IMG][​IMG]
     
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    That is one beautiful Chuckie!!!!
     
  6. Thanks!
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thin to win!
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Slice thin. Maybe foil too?
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    To answer your question about tender. Slicing it thin will help. I find there are some things you just can't eat medium rare, and for me chuck is one of those. Cook that bad boy like a brisket and pull it from the pit when she is good and tender.
     
  10. yotzee

    yotzee Smoking Fanatic

    Next time you have an extra chuck, you want Pepper Stout Beef.  Google it for a recipe..  Trust me, you want it.
     
    noboundaries likes this.
  11. timberjet

    timberjet Master of the Pit

    Oh yes I concur. I have done that one too and it is good!
     
  12. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Rule of thumb with chuckies, 200F to 205F IT.
    Man oh man, I think I just found our Easter dinner!   Thanks Yotzee!
     
  13. cprmom

    cprmom Fire Starter

    I may make this next weekend!
     

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