Chuck Roast for Hillbilly Philly Samies

elkhorn98

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Original poster

Feb 4, 2007

200

17

Occidental, CA

• Sep 28, 2014

• #1

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.http://s1345.photobucket.com/user/e... Uploads/20140927_213941_zpsuoxz5twn.jpg.html
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.

 

worktogthr

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Nov 3, 2013

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Massapequa, NY (Long Island)

• Sep 28, 2014

• #2

I am a cheesesteak junky and my cheesesteaks I have made from smoked meat have been my favorites! Can't wait to see this!

 

elkhorn98

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Feb 4, 2007

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Occidental, CA

• Sep 28, 2014

• #3

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.http://s1345.photobucket.com/user/e... Uploads/20140928_100218_zpswcli28j7.jpg.htmlhttp://s1345.photobucket.com/user/e... Uploads/20140927_215705_zpslxof0ctp.jpg.htmlhttp://s1345.photobucket.com/user/e... Uploads/20140928_101202_zpsgxr4htck.jpg.html
Fatty should drip into the beans.

 

Last edited: Sep 28, 2014

b-one

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Aug 31, 2014

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• Sep 28, 2014

• #4

Sign me up for a hillbilly cheese steak!

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Sep 28, 2014

• #5

It should be good. Nice UDS also.

Happy smoken.

David

 

elkhorn98

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Feb 4, 2007

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Occidental, CA

• Sep 28, 2014

• #6

Pulled the Fatty and Kielbasa... they look happy, happy, happy. http://s1345.photobucket.com/user/e... Uploads/20140928_131146_zpszeq0e7an.jpg.html
Chuck at 154 F. UDS is holding steady. Not used to smoking being so easy compared to my offset.
http://s1345.photobucket.com/user/elkhorn98/media/20140928_132108_zpsvsu9xola.jpg.html

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Sep 28, 2014

• #7

Very nicely done!

Happy smoken.

David

 

elkhorn98

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Feb 4, 2007

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Occidental, CA

• Sep 28, 2014

• #8

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.http://s1345.photobucket.com/user/e... Uploads/20140928_145721_zpsqyscjvbs.jpg.html

 

elkhorn98

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Feb 4, 2007

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Occidental, CA

• Sep 28, 2014

• #9

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.http://s1345.photobucket.com/user/e... Uploads/20140928_155455_zpsc8fyx4on.jpg.htmlhttp://s1345.photobucket.com/user/e... Uploads/20140928_174722_zpsmwjodojg.jpg.html

 

elkhorn98

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Feb 4, 2007

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Occidental, CA

• Sep 28, 2014

• #10

Came out good.
http://s1345.photobucket.com/user/e... Uploads/20140928_184802_zpsfdvdspkt.jpg.html

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Sep 30, 2014

• #11

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

 

worktogthr

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• Sep 30, 2014

• #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!