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Rub ideas for a chuckie

post #1 of 7
Thread Starter 

I have about a 5lb chuck roast I believe base on the pictures I have seen here that it is a 7 bone, what works good for a rub, I plan on pulling it as well. Any help would be appreciated, Thanks

post #2 of 7

I've kept it simple with just some Montreal Steak Seasoning.  I've been happy with the results. 

post #3 of 7

I use a basic Montreal style rub and add ground espresso powder to it. Under the pan I put in about 16 oz of beef broth with some sliced onions.  Once the smoke is done, I pull the onions out and carmelize them in a pan. I defat the au jus and add some Johnies Au Jus to the broth and heat in a saucepan.  I save this au jus for the second or third day for sandwiches. A good french roll, some provalone and the chuckie dipped into this au jus is amazing.

 

Good luck with the smoke  

post #4 of 7

I am sure someone will give ya some good ones


 

post #5 of 7

I did my first chuckie following Bears tutorial....came out great...http://www.smokingmeatforums.com/forum/thread/99125/chuckie-step-by-step-with-qview 

post #6 of 7
Quote:
Originally Posted by Scarbelly View Post

I use a basic Montreal style rub and add ground espresso powder to it. Under the pan I put in about 16 oz of beef broth with some sliced onions.  Once the smoke is done, I pull the onions out and carmelize them in a pan. I defat the au jus and add some Johnies Au Jus to the broth and heat in a saucepan.  I save this au jus for the second or third day for sandwiches. A good french roll, some provalone and the chuckie dipped into this au jus is amazing.

 

Good luck with the smoke  


Man that sounds good, never thought to use coffee, gotta try it.

 

post #7 of 7

My wife had a pork chop the other night when we went out. It was rubbed with cocoa and coffee before they cooked it. Great flavor.

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