Smoking my first Chuckie this weekend

I mixed this up for Pastrami but had left over and used it on Roast Beef, it was Great. You will need to add 1-2T Salt but I think you will find it tasty. I don't do Beef without Smokey Au Jus. In the Foil, Beef Broth, Beer or Guinness Stout is a good choice. Chuckies are best Pulled...But if you got good Knife Skills, a Thick Chuck (3-4") can be cut into smaller pieces, turned on their sides and Sliced Across the Grain ...JJ

Pastrami / Beef Rub

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries ( I was out )

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse.

Add Sugar and Salt, if using, and Rub on Meat...

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

This is more All Purpose with some sweetness. You can add some Cumin, Mexican Oregano and Chipotle Powder for more of a Southwest flavor...

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

Remember there are like 7 types of chucks. Some pull better than others, but if you do opt to pull, I would go to 205* internal so you can pull easily. I tend to spray beef with a whiskey/apple juice mix.

This should help you 

http://www.foodsubs.com/MeatBeefChuck.html

Scar, good information, thanks!!  Steve

That is the info. I tend to find Underblades and 7 Bone chucks work the best for me if I want to pull them. I would have supplied the link but am away from the homestead and on a laptop.