Smoked Chuck?
- Thread starter johnwash
- Start date
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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
Here's a few links that I have on Seven bone roasts:
Cream Can Seven Bone
Seven Bone Roast
Seven Bone in the oven
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°
timberjet
Master of the Pit
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.
timberjet
Master of the Pit
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.
susieqz
Smoking Fanatic
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.
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.
timberjet
Master of the Pit
susieqz
Smoking Fanatic
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