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part smoke and oven finish questions...

post #1 of 13
Thread Starter 
Hello all,

i am thinking of doing a chuck roast and a point cut brisket (if i can find one) for Easter. I was hoping to smoke the meat for a few hours to get the smoke flavor and finish in oven since my attention span is lacking and i havent mastered keeping my temps stable lol.

I would like to braise the chuckie but i am not clear on exactly how its done. I have read to wrap in foil then place in liquid wile finishing up OR putting the whole chuckie in a foil pan with liquid and cover with foil to finish cooking. Can i get opinions on how the different ways affect the end result?

thanks
post #2 of 13

Smoke the chuckroast to 165 internal and put it in a foil pan with the liquid of your choice. Double wrap in foil and smoke to 205 then check it for tenderness. Poke it with a probe of some kind and when it slides in like a hot knife through butter it's done. I keep my smoker at 225 and oven finish it at 250. You are still looking at 2 hours per pound or possibly more so leave yourself lots of time. The brisket is very similar but depending on the size may take a lot longer than the chucky will. You need a good reliable tested meat thermometer. Preferably a wireless two probe unit like the Maverick et-732, or 733. Best investment you will ever make in your meat smoking and cooking life.

post #3 of 13
Thread Starter 
Quote:
Originally Posted by timberjet View Post

Smoke the chuckroast to 165 internal and put it in a foil pan with the liquid of your choice. Double wrap in foil and smoke to 205 then check it for tenderness. Poke it with a probe of some kind and when it slides in like a hot knife through butter it's done. I keep my smoker at 225 and oven finish it at 250. You are still looking at 2 hours per pound or possibly more so leave yourself lots of time. The brisket is very similar but depending on the size may take a lot longer than the chucky will. You need a good reliable tested meat thermometer. Preferably a wireless two probe unit like the Maverick et-732, or 733. Best investment you will ever make in your meat smoking and cooking life.


 



thanks for the quick reply! So yo dont wrap the chuckie by itself right? You wrap the chuckie and pan together? Just making sure i am understanding.
post #4 of 13
Quote:
Originally Posted by cappymrgn View Post

Hello all,

i am thinking of doing a chuck roast and a point cut brisket (if i can find one) for Easter. I was hoping to smoke the meat for a few hours to get the smoke flavor and finish in oven since my attention span is lacking and i havent mastered keeping my temps stable lol.

I would like to braise the chuckie but i am not clear on exactly how its done. I have read to wrap in foil then place in liquid wile finishing up OR putting the whole chuckie in a foil pan with liquid and cover with foil to finish cooking. Can i get opinions on how the different ways affect the end result?

thanks

 

cappy, I did this exact same thing last weekend with a chuckie. Just as timber mentions, simply pop the chuckie into a disposable foil pan. What I did was cut up some onions, peppers, and mushroom and laid that on the bottom of the pan. I then put the chuckie from the smoker right on top. I filled it about 3/4 of the way up to the top of the chuckie with red wine and beef stock (good use a good stout also) and then wrap the whole pan top with foil. Let it go till it pullable. Once your there, take it out of the oven and remove the meat from the pan and wrap it in foil again. Now you strain your veggies from the stock and put the stock back on the stove on a med low flame and add 1 to 2 Tbs of corn starch and simmer till it's to your liking. Here you can add salt and pepper to taste also, but you won't need much because it's been in the chuckie and veggie goodness!

post #5 of 13
Quote:
Originally Posted by rgautheir20420 View Post
 

 

cappy, I did this exact same thing last weekend with a chuckie. Just as timber mentions, simply pop the chuckie into a disposable foil pan. What I did was cut up some onions, peppers, and mushroom and laid that on the bottom of the pan. I then put the chuckie from the smoker right on top. I filled it about 3/4 of the way up to the top of the chuckie with red wine and beef stock (good use a good stout also) and then wrap the whole pan top with foil. Let it go till it pullable. Once your there, take it out of the oven and remove the meat from the pan and wrap it in foil again. Now you strain your veggies from the stock and put the stock back on the stove on a med low flame and add 1 to 2 Tbs of corn starch and simmer till it's to your liking. Here you can add salt and pepper to taste also, but you won't need much because it's been in the chuckie and veggie goodness!

This is 100 percent approved by me. You could also do this in a crockpot after the smoking stage to save oven space. Just leave lot's of extra time because chuck roasts like butts and briskets can take a long time no matter how you do it.

post #6 of 13

Thanks timber! I'm actually doing the same thing with some boneless short ribs tomorrow.

post #7 of 13
Thread Starter 
Awesome guys thanks!! I AM SOOOOOO HUNGRY RIGHT NOW!!
post #8 of 13
I have never done a chuckie and now this is making me think I should give it a shot. Does any one inject theres?
post #9 of 13
Quote:
Originally Posted by BBQBrett View Post

I have never done a chuckie and now this is making me think I should give it a shot. Does any one inject theres?

I do if it is a small one. I like creole butter injected. Pretty darn good. On a larger like say over four pounder I won't inject so I can stay out of the danger zone.

post #10 of 13
Quote:
Originally Posted by timberjet View Post

Quote:
Originally Posted by BBQBrett View Post

I have never done a chuckie and now this is making me think I should give it a shot. Does any one inject theres?
I do if it is a small one. I like creole butter injected. Pretty darn good. On a larger like say over four pounder I won't inject so I can stay out of the danger zone.

Thanks for the good idea...Probably won't be able to do it for a while. I had originally been thinking of injecting with beef broth and some garlic butter. Never tried Creole butter.
post #11 of 13
Quote:
Originally Posted by BBQBrett View Post


Thanks for the good idea...Probably won't be able to do it for a while. I had originally been thinking of injecting with beef broth and some garlic butter. Never tried Creole butter.

Honestly they don't need anything. Just like a Butt but in cow form. Lots of fat and stuff to keep them moist and they are very Beefy tasting. Just make sure you save the drippings. Good stuff.

post #12 of 13
I would have to say no injection needed. They're so fatty...just like a butt. After all, many do pulled beef with them and that wouldn't be possible without a good amount of fat and collective tissue....again like a butt.
post #13 of 13
Quote:
Originally Posted by rgautheir20420 View Post

I would have to say no injection needed. They're so fatty...just like a butt. After all, many do pulled beef with them and that wouldn't be possible without a good amount of fat and collective tissue....again like a butt.

The last one I did I did with creole butter and I loved it. It was small like 3.5 lbs. Man it was soooooo goooood. Kind of not worth it though. all that cooking for like 4 sandwitches. Hahaha....

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