Easter Chuckies!!!!

toby bryant

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Original poster

Nov 19, 2011

370

21

Canal Winchester, Ohio

• Mar 29, 2013

• #1

Was debating between brisket and chuck roast for Easter dinner and then I saw these on sale at Giant Eagle! Decision made 

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• toby bryant
• Mar 29, 2013

So I injected them with a mixture of beef broth, Worcestershire sauce, and garlic powder. Then rubbed then with salt, black pepper, onion powder, and garlic powder and wrapped them in Saran Wrap.  Now they sit in the fridge until early Easter morning. 

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• toby bryant
• Mar 29, 2013

More to follow ...

 

Last edited: Mar 29, 2013

flash

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Chiefland/Cedar Key, Fl

• Mar 30, 2013

• #2

Underblades??

 

toby bryant

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Canal Winchester, Ohio

• Mar 30, 2013

• #3

Flash said:

Underblades??

Click to expand...

Not sure, boneless English chuck roast. It is the cut I normally would put in a crock pot for pot roast.

 

toby bryant

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Canal Winchester, Ohio

• Mar 30, 2013

• #4

Got some more prepping done tonight since I have to fire up the smoker by 7:00 in the morning. Mixed up some cheesy hash browns. Tomorrow they get a crushed cracker topping and baked to a cheesy, bubbly goodness. 

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• toby bryant
• Mar 30, 2013

The wife made deviled Easter eggs. 

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• toby bryant
• Mar 30, 2013

Celery, carrots, onions, mushrooms, red potatoes, and whole garlic cloves. These will go under the roasts in the smoker with beef broth in the morning to catch drippings. 

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• toby bryant
• Mar 30, 2013

The plan is to place the roasts on a rack from my MES 30 and place that rack on top of the foil pan holding the veggies and beef broth. Place the foil pan directly on the grate of my Kamado Kooker set up for indirect heat at 250 degrees with Stubb's all natural hardwood briquettes and cherry wood chunks. Will foil roasts at 165 degrees and place back on the Kamado Kooker until they reach 195 degrees then rest in a cooler until dinner. The veggies will get strained and the broth reduced to a gravy. 

More to follow ...

 

pineywoods

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• Mar 30, 2013

• #5

Looks and sounds like a great plan and some good eating. Have a great smoke

 

flash

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Chiefland/Cedar Key, Fl

• Mar 31, 2013

• #6

Toby Bryant said:

Not sure, boneless English chuck roast. It is the cut I normally would put in a crock pot for pot roast.

Click to expand...

 I find the underblades, (no bone) and the 7 bone chuck (with bone) are my favorites for pulling. There are 7 types of chucks out there, some don't pull so well.

 

shoneyboy

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• Mar 31, 2013

• #7

 

toby bryant

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Canal Winchester, Ohio

• Mar 31, 2013

• #8

Flash said:

 I find the underblades, (no bone) and the 7 bone chuck (with bone) are my favorites for pulling. There are 7 types of chucks out there, some don't pull so well.

Click to expand...

I am planning on trying to slice it as long as it is not falling apart.

 

toby bryant

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Canal Winchester, Ohio

• Mar 31, 2013

• #9

Pineywoods said:

Looks and sounds like a great plan and some good eating. Have a great smoke

Click to expand...

Thanks Piney, the family loves pot roast so I thought I would try to take it up a notch and add a little smoke.

Shoneyboy said:

:drool: :Looks-Great:

Click to expand...

Thanks Shoneyboy, I just foiled them with a 1/4 cup of the mopping sauce and if smell is any indication we are in for quite a treat.

 

toby bryant

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Canal Winchester, Ohio

• Mar 31, 2013

• #10

7:00 AM - fired up the Kamado Kooker with Stubb's hardwood briquettes and 3 chunks of cherry set up for indirect heat. 

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

While the smoker was coming up to temp I made a mop sauce of beef broth, Worcestershire sauce, and garlic powder. I let the smoker come up to about 275 degrees to allow for the initial mass of meat and veggies going in.

 

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

At the one hour mark, first mopping

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

2 hours in, second mopping

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

At 165 degrees I foiled the roasts with 1/4 cup of the mopping sauce and placed them back on the smoker

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

Pulled everything off when the roasts reached 197 degrees IT(about 5 1/2 hours). Wrapped the foiled roasts in towels and placed in a dry cooler with a fleece blanket. 

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• toby bryant
• Mar 31, 2013

Strained the broth and drippings from the vegetables, foiled the veggies and added them to the cooler to stay warm, and got to work reducing the broth and drippings into gravy. 

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

Here are a couple of shots of the whole roasts on the platter with the veggies

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• toby bryant
• Mar 31, 2013

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• toby bryant
• Mar 31, 2013

The whole spread

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• toby bryant
• Mar 31, 2013

Plated

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• toby bryant
• Mar 31, 2013

And some Bear-view

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• toby bryant
• Mar 31, 2013

Everything turned out very good. This was my first go at chuckies (of course I did read a lot of threads on SMF) and it will definitely not be the last.  It was plenty moist, sliceable, yet you could cut the pieces with a fork.  The gravy came out rich and delicious as well.  And most importantly, everyone requested doggy bags. Thanks for looking everyone. Happy Easter! 

 

seenred

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• Mar 31, 2013

• #11

Man, everything looks like it turned out great! 

  I like the looks of that hash brown casserole...what all's in that?  (if ya don't mind sharin")

 

steel hat

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pacfic northwest

• Mar 31, 2013

• #12

looks awesome

 

flash

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• Apr 1, 2013

• #13

Great job.

 

sqwib

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• Apr 1, 2013

• #14

Wow, thanks for sharing...

that is awesome!

 

forluvofsmoke

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• Apr 1, 2013

• #15

NICELY DONE, Toby!

I got busy and missed this one earlier...glad it got bumped it up...been seeing a few pot-roast smokes lately and they all look too good to not try it. Wish I would have made it to the party on time...that plate looks just about perfect! Am I too late for leftovers? LOL!!!

Eric

 

mccaf

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Apr 24, 2012

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InSane Diego, CA

• Apr 1, 2013

• #16

SeenRed said:

Man, everything looks like it turned out great! 

  I like the looks of that hash brown casserole...what all's in that?  (if ya don't mind sharin")

Click to expand...

Great Idea!

+1 on the casserole!

 

thomas phillips

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Aug 3, 2012

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Valmeyer Illinois

• Apr 1, 2013

• #17

OMG that looks like one tasty meal!!!
 

 

manchester bob

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Dec 31, 2012

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Manchester, Maryland.

• Apr 2, 2013

• #18

It all looks fantastic! But...who ate that one Deviled Easter Egg before letting you take the picture?

 

malesnail

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Mar 23, 2013

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Bedfordshire, England

• Apr 3, 2013

• #19

Gave me some great ideas really got me thinking. Nice!

 

mdboatbum

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• Apr 3, 2013

• #20

That looks delicious!! There are a lot of chuck roast smokes on this forum, but this is one of the best looking ones I've seen. If you have any leftovers, which I doubt, you can take the meat, veggies and gravy and turn it into some pretty awesome smoked beef stew as well.

Great job!