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Pulled chuck or pepper stout beef...Which one? Or both?

post #1 of 12
Thread Starter 
Hello folks,

I was at the local Hyvee the other day and swung by the meat section and to my suprise they had brisket flats. I was very excited until I flipped it checked the price. Much like the last post i made about brisket, it was still expensive...$57 for an under 5 lb flat. Due to that I have recently switched my attention to chuck roast. I have never done beef on the smoker so I was just curious what route would be best to go. I also considered doing two of them, one pepper stout and the other regular smoked. I do have some questions before getting underway.

What kind of rub should I use on the beef?
What kind of wood?
With the pepper stout beef, can i use something besides Guinness? What ever beer I use, I would like to be able to drink the remainder and I cant stand Guinness or dark beer for that matter...its the way i was raised...on busch light, coors light and keystone. Not very classy, but hey, I'm fine with that lol.

Any info you all have would be much appreciated. Info and pointers on smoked chuck outside of the questions I have asked are also very welcomed, like I said, its my first time doing beef. Thanks!

Shelton
post #2 of 12

I did my first chuck years ago following Bears method. Very detailed and came out very well for a newbie. I always recommend it to anyone doing a roast for the first time. HTH, Willie

 

http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview

post #3 of 12

I followed Bears method as well with great results. BTW you could always purchase Guinness, use what you need and send the rest to me! :biggrin: 

post #4 of 12
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

I did my first chuck years ago following Bears method. Very detailed and came out very well for a newbie. I always recommend it to anyone doing a roast for the first time. HTH, Willie

http://www.smokingmeatforums.com/t/99125/chuckie-step-by-step-with-qview

Thanks for the link willie! Can I use the same rub i use for pork butts on the beef or would it be better with a beef specific rub? I have used the Strawberry's rub on beef before (burgers, philly steak, etc.) but never on smoked beef...mostly because I havent smoked beef before (technically I have. Threw a ribeye on there a couple times for smoke then finished on the grill but that dont count hah). Thanks again for the info!

Shelton
post #5 of 12
Thread Starter 
Quote:
Originally Posted by Nptwnsmkr View Post

I followed Bears method as well with great results. BTW you could always purchase Guinness, use what you need and send the rest to me! biggrin.gif  

You pay the shipping and I will do it lol! Its such a disappointing beer to me...it looks mighty tasty but makes my stomach turn when it hits my tongue haha. I guess thats the redneck comin out in me again! Thanks for the reply!

Shelton
post #6 of 12

If you like that rub I'd try it....or you'll always wonder about it. Be bold......Willie

post #7 of 12

You can use the same rub on both beef and pork, Chicken too for that matter. Use the rub you like or just simple kosher salt, pepper and garlic powder. As far as the beer goes I wouldn't waste the beer. I would buy a beer that I like and drink it while the smoker is going. As far as wood goes it depends if you want a strong smoke flavor or a fruity flavor. Apple, oak, hickory??? as well as many more. It could be as simple as to what you have.

Happy smoken. and let's see a Qview!

David

post #8 of 12

I have done both pepper stout and regular chuck roasts. All have come out very good. I think the pepper stout beef was one of my favorite smokes of all time. I used erdinger instead of guinness, only because they sold that in a single bottle at the liquor store. I would recommend using something a little more heavy and full-flavored than the domestic light beers you mentioned.  I also added a small amount of green chilis, since it was Hatch Chili season when i made it.  I say if you can do both, go for it!

post #9 of 12

Whatever you end up doing write it down for future reference so you can adjust anything you think is off-Good luck!!

post #10 of 12
Thread Starter 
Quote:
Originally Posted by themule69 View Post

You can use the same rub on both beef and pork, Chicken too for that matter. Use the rub you like or just simple kosher salt, pepper and garlic powder. As far as the beer goes I wouldn't waste the beer. I would buy a beer that I like and drink it while the smoker is going. As far as wood goes it depends if you want a strong smoke flavor or a fruity flavor. Apple, oak, hickory??? as well as many more. It could be as simple as to what you have.



Happy smoken. and let's see a Qview!



David


 



Will for sure post Q-view if I get to do it this weekend! Bow season is about to start so this will be my last free weekend for a while I'm afraid. Do you know good measurments for the salt/pepper/onion/garlic (SPOG?) that people talk about? That might keep it simple. I do believe i will go with cherry wood since it is my go to wood for everything i have smoked so far. Thanks for the info!

Shelton
post #11 of 12
Thread Starter 
Quote:
Originally Posted by Nptwnsmkr View Post

Whatever you end up doing write it down for future reference so you can adjust anything you think is off-Good luck!!


 



Thanks for the advice! That is something I always forget to do then i kick myself for not remembering what i wanted to change hah!

Shelton
post #12 of 12
Thread Starter 
Quote:
Originally Posted by D-Train View Post

I have done both pepper stout and regular chuck roasts. All have come out very good. I think the pepper stout beef was one of my favorite smokes of all time. I used erdinger instead of guinness, only because they sold that in a single bottle at the liquor store. I would recommend using something a little more heavy and full-flavored than the domestic light beers you mentioned.  I also added a small amount of green chilis, since it was Hatch Chili season when i made it.  I say if you can do both, go for it!


 



I am really leaning toward the pepper stout beef if I end up just doing one roast. I'm glad you mentioned the single bottle at the liquor store because it just reminded me that Hyvee sells some specialty beers by the bottle, Thanks! I was thinking if I do it, I will use red onion, green onion, bell pepper and maybe japs. I will have to look for some chilis at hyvee when I go. Thanks again!

Shelton
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