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Chuck roast - rub vs pellicle - Page 2

post #21 of 29

Hey, if it makes you feel any better my first chuckie was a total disaster.  Came out like a brick.  Ended up cutting it up into small cubes and making some of the best friggin' chili I've ever eaten.  Now I use nothing but smoked chuck roast for chili.  I only put about 4-5 hours of smoke on it at 225F, then cube it up and make the chili, letting it braise to get fall apart tender. 

 

My process of wrapping at the stall came about from decades of cooking (braising) chuck roasts on the stove top and in the oven.  I stuck with what I knew.   

post #22 of 29
Still looks better than what I had for dinner tonight...

post #23 of 29
Thread Starter 

I travel out to Washington DC quite often, and every time I get east of the Mississippi I often "see" Yuengling (and occasionally order it), however I've never heard of Lord Chesterfield.  I'm going to have to keep a sharp eye out on my next east coast adventure!

post #24 of 29
 
If I remember correctly, there is one specific dual probe digital deal that everybody seems to like...

Check out the Maverick  ET733 thermometer

post #25 of 29

I did a chuckie yesterday - threw SPOG on it right before going on the smoke - 225 for about 8 hrs (bigger roast) to 200.

 

Too late to eat so we wrapped then put in fridge.

 

Pulled out this morning and threw in crock pot with beef stock and some beer.

 

Going to have pulled beef sammies for dinner.  Can't wait!

post #26 of 29
Quote:
Originally Posted by turick View Post

I travel out to Washington DC quite often, and every time I get east of the Mississippi I often "see" Yuengling (and occasionally order it), however I've never heard of Lord Chesterfield.  I'm going to have to keep a sharp eye out on my next east coast adventure!

If you like ale beers, you'll like it. If you're a lager drinker, it might not be your cup of tea.
post #27 of 29

Chuckies seem to take the term "low & slow" seriously. There is a good size area in the ones I get that takes time to break down before it's easy to pull.

 

I have a couple of them in my Index----One with two chucks & one with one chuck.

 

 

Bear

post #28 of 29

Well, after the block party last night and folks making 17 lbs of pulled pork disappear, I needed something to eat for today and a few days this week.  This thread inspired me so I just picked up two 3lb chuckies.  Going to smoke them with a variation of my Mexican Barbacoa recipe.  I'll post the recipe later if anyone is interested and I've had a chance to see how they turn out.   

post #29 of 29
Thread Starter 

Well, it ended up not being as bad as I thought.  I think I understated it when I said that I liked my smoked products better the day after or the 2nd day after.  I usually find myself extremely disappointed right after the meat comes off the smoker and thinking that I ruined it.  Yesterday we heated some up and made some sandwiches and it was pretty darn good.

 

It was pretty interesting to hear you guys talk about re-utilizing your chuckies in roasts, chilis, etc

 

I'm sure the issue with mine was the temperature fluctuation -- pulling it before it was done, letting it cool, then putting it back in with the smoker set to such a high temp.

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