or Connect
New Posts  All Forums:Forum Nav:

Smoked Chuck?

post #1 of 29
Thread Starter 
I got this cut i assume its supposed to be like an imitation point because it was called chuck deckle. Any ideas?
post #2 of 29
You can make pretty good burnt ends out of chuck roasts.
post #3 of 29
Thread Starter 
post #4 of 29
Thread Starter 
post #5 of 29
Thread Starter 
post #6 of 29
Thread Starter 
How would i do those burnt ends
post #7 of 29
Thread Starter 
Ireally need help fast (have to start cooking early in the morining)
post #8 of 29

i do chuck roasts at about 180 on smoke for about 2hrs then wrap in foil put back on for 3 more hrs.

post #9 of 29
Thread Starter 
180 that seems pretty low
post #10 of 29

forgot that the last 3hrs I bump up the heat to 250

post #11 of 29

Looking at the pictures of your pictures you have what our butchers call a 7 bone roast. These guys like low and slow for long periods of time, and benefit from a braise (place in foil with liquid). For turning it into burnt ends I would smoke it until the IT hitrs 185°, cut it up, sauce it in a  foil pan, cover and back into the smoker. Continue to cook until your sauce reduces and starts to char. I too would run the smoker at a low temp for most the cook. 180°-225°. Then once foiled raise the temp up.

 

Here's a few links that I have on Seven bone roasts:

 

Cream Can Seven Bone

 

Seven Bone Roast

 

Seven Bone in the oven

post #12 of 29
Thread Starter 
Can i do half burnt ends and half sliced
post #13 of 29
Quote:
Originally Posted by johnwash View Post

Can i do half burnt ends and half sliced

You could, but that roast really is better if you take it to a pulling temp, not slicing. If you want to slice cook it to an IT of 185°. Slice what you want do burnt ends with the rest. For pulling temps you'd want to take the roast to 200°-205°

post #14 of 29
Thread Starter 
Can is cut a at 185 for burnt ends and leave on for pulling? Whats a gpod mop to go with this?
post #15 of 29

I love chuck roast and smoke it all the time. I smoke at 225 and foil at 165 or 170 internal. Chuck is even tougher than the toughest pork butt so you will want to take it to at least 205 nice and slow for pulling with a good long rest double wrapped with foil and a little liquid. Actually with this cut most of the time I use the crockpot or bring it in to the oven for the foiling stage. A good long braise helps to break down all that sinew in there. Use a drip pan and save all that juice to defat and add back in. It is the bomb. I sometimes inject with creole butter on the smaller ones because I just love the flavor combination of that and the spog. Salt, pepper, onion powder and garlic powder in equal proportions. Beef chuck has a real beefy flavor that you don't want to cover up too much. Good luck and take pictures.

post #16 of 29

I have never tried burnt ends with chuck but let us know how it turned out. Pulled Beef cooked long enough is every bit as good or better than the finest pulled pork.

post #17 of 29

i've just bot a chuck. it looks so much like butt, i'm gonna try treating it the same. a long slow overnight smoke.

temps around  140., then up in the morning.

not sure it will work tho.

i do know butt smoked this way is the best ever.

i'll lt you know.

please post your methods n results in detail.

post #18 of 29
Quote:
Originally Posted by susieqz View Post
 

i've just bot a chuck. it looks so much like butt, i'm gonna try treating it the same. a long slow overnight smoke.

temps around  140., then up in the morning.

not sure it will work tho.

i do know butt smoked this way is the best ever.

i'll lt you know.

please post your methods n results in detail.

I bet you will be impressed suze. Let me know how it turns out.

post #19 of 29

you bet, timber. i miss talking to you.

post #20 of 29
Thread Starter 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef