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Chuck Roast for Hillbilly Philly Samies

post #1 of 12
Thread Starter 
Tomorrow going to smoke a 3.11 lb chuck roast for my first cook on my uds and first chuckie. After reading some posts about chuckies being dry I'm doing Myron Mixon's beef broth injection.20140927_213941_zpsuoxz5twn.jpg
Will take it to 160 foil then go to 205 or so. Will smoke at 250 so how long should it take? Also doing a fatty, kielbasa, and bbq beans. Qview tomorrow.
post #2 of 12
I am a cheesesteak junky and my cheesesteaks I have made from smoked meat have been my favorites! Can't wait to see this!
post #3 of 12
Thread Starter 
Just put everything on. Beans are pintos with sautéed bacon, onions, peppers, green chiles and followed Steven Raichlen's sweet and smokey baked beans recipe. Added Myron's beef injection to the water pan. And used his beef rub recipe.20140928_100218_zpswcli28j7.jpg20140927_215705_zpslxof0ctp.jpg20140928_101202_zpsgxr4htck.jpg
Fatty should drip into the beans.
post #4 of 12
Sign me up for a hillbilly cheese steak!
post #5 of 12

It should be good. Nice UDS also.

Happy smoken.

David

post #6 of 12
Thread Starter 
Pulled the Fatty and Kielbasa... they look happy, happy, happy. 20140928_131146_zpszeq0e7an.jpg
Chuck at 154 F. UDS is holding steady. Not used to smoking being so easy compared to my offset.
20140928_132108_zpsvsu9xola.jpg
post #7 of 12

Very nicely done!

Happy smoken.

David

post #8 of 12
Thread Starter 
Stalled around 152 F for about 2 hours. Hit 160 F about 4 3/4 hours in. Transferred to a foil pan right after tjis photo and added some of the beef broth injection. Climb is climbimg fast now.20140928_145721_zpsqyscjvbs.jpg
post #9 of 12
Thread Starter 
Pulled at 215 F and 6.5 hours. Wrapped in foil for an hour in the oven. Tasty but not as tender as a brisket.20140928_155455_zpsc8fyx4on.jpg20140928_174722_zpsmwjodojg.jpg
post #10 of 12
Thread Starter 
Came out good.
20140928_184802_zpsfdvdspkt.jpg
post #11 of 12

Yes, looks good . Nice plate of goodies there , it must have been good . . . :drool

post #12 of 12
Looks great!! Tenderness on chuckies that I have done has been inconsistent. Some are super tender like pulled pork and others are tougher like you described. Braise it in some beef stock if you want tenderize it some more. Yours looks perfect though!
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