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chuckie assistance needed please.....

post #1 of 11
Thread Starter 

Have a 5.1 pound chuck roast that I want to smoke on one of our Eggs. Unsure at this point if we want to slice or pull it. After my brisket failure beginning to wonder if I should just stick with pork butts and spare ribs. Previous 4 chuck roasts all were semi failures. Cooked to varying temps, all over 190*. Thanks to me being relatively new to this I have yet to develop the “feel” for the probe method. Anyhow, all the previous chuckies were dry. None were foiled....until they hit the cooler.

 

So how does one go about getting a juicy chuck roast? I have been doing a it of reading....so far I have seen folks say to cook at a low temperature, no higher than 200*. Have seen some folks say to run it at 275*. See folks foiling as low as 135*, or as high as 175*. Then of course there is the no foil crew. Some of the foilers use no liquid....while some use upwards of 6 oz of any particular liquid.

 

Have 0 troubles getting a pork butt juicy. Chuck rolls....well....

 

Have done enough reading that the only thing I have managed to do is confuse myself.

 

I understand that everyone has there own ways of smoking....just looking to find one that works for me.

 

 

post #2 of 11

smoke to 160 then move to a foil pan, add 1 can DR pepper then foil the pan, probe it and take it to 200. always moist and tender

 

 

 

 

 

joe

post #3 of 11

I did chuck roasts yesterday, but cubed them up & made Faux Burnt Ends.

It may very well end up being my go-to chuckie recipe.

http://www.smokingmeatforums.com/t/232541/faux-burnt-ends-chuck-roast

 

Don't give up on chuckie, you'll find something that works for you!

 

TW

post #4 of 11

The last time i smoked a chuckie i did it just like a pork butt, of course it didnt take as long and similar to what Joe said i foiled at 160 and took it to 205 for pulled beef sammies and i like it better than pork butts but thats just my taste...BUT my next one i will be trying the Faux Burnt Ends as TW said above... 

post #5 of 11

I'm getting Deja vu here.  Have we had this conversation before?

 

The best advice I ever received concerning the cut of meat most widely used for pot roast was from a little old church lady in the Panhandle of Texas who was serving up the most succulent, delicious pot roast I'd ever eaten.  When asked her secret she said "brown it, braise it, and cook the snot out of it Dear."     

 

Whether you use a chamber temp of 225 or 300, the meat won't care.  I typically use a lower chamber temp to start to lay down a nice layer of smoke, then bump it up once wrapped. 

 

A 5.1 lb chuckie is going to be a fairly thick cut of meat, about 3".  It can handle a heavy layer of rub.  Boykjo gave some great advice because chuckies respond well to braising liquids.  Chuckies are easy at just about any chamber temp because once wrapped the temp inside the foil is going to remain fairly constant due to the braising liquid steaming the meat once it is wrapped.  I prefer to do mine like Boykjo unless they stall at a lower temp.  I typically wrap AT the stall with about a cup of braising liquid, but you can use more.  I don't really recommend less.  You can wrap in a pan or in a double layer of HD aluminum foil. Just seal it tight.    Then I bump the chamber temp up to 275-300F and take the meat to an IT of 200F.  If you wrap at 160F, or lower if the stall happens sooner, the water sweating from the meat adds to the braising liquid, which is a good thing.  I've wrapped chuckies as low as 150F IT before because that's where it stalled.

 

Serve with the au jus and bask in the glory of beef's version of the ever so versatile pork butt. 

post #6 of 11

I love chuckies so I just had to come back to this.  

 

Follow Boykjo's recipe above for a solid result.  In the future, if you want to add variety, here some of the things I use to wrap my chuckies, normally in an aluminum roasting pan that leaves plenty of room for the ingredients.

 

BBQ Chuck Roast Wrap Ingredients

1/2 cup BBQ sauce

1/2 cup Teriyaki sauce

12 oz wheat beer (sample another bottle first to make sure it hasn't gone bad on the grocer's shelf) :beercheer:

1 1/2 tsp minced garlic

1 1/2 tsp minced ginger root

1/2 onion finely chopped

 

Korean BBQ Chuck Roast Wrap Ingredients

All the same above except use a Korean BBQ sauce.

 

Mexican Chuck Roast Wrap Ingredients

1 to 2 cups fresh salsa

1 8 oz can pickled jalapenos and carrots with the juice.

 

Cuban Chuck Roast Wrap Ingredients

1 large onion, thinly sliced
1 green bell pepper seeded and sliced
1 red bell pepper seeded and sliced
6 Garlic Cloves (Crushed) or heaping tablespoon of minced garlic
1 15-oz can roasted tomatoes, diced
1 6 oz can tomato paste
1 small jar pimentos
1 tbs cumin
1 tbs oregano
1 tbs thyme
1 cup beef stock
1 cup red wine

post #7 of 11
Just did a chuckle couple of weeks ago and it came out really juicy and tender.
E9F7CE41-64E8-4F75-8849-A6B18C8745A0_zpsf0om5pvj.jpg

Rubbed and on the grill at 295 until IT of 160. Took 3 hours to get there. Foiled with carrots, onions, garlic and a cup of Not Your Fathers Root Beer in a pan.

CF94C41F-4A4E-40D2-9975-7D26004CBCD6_zpsj9oxzl9j.jpg

Went to an IT OF 205 and started probing for tenderness. Still had a couple of tough spots so I let it go till 210 and finally probed tender all over. Took about 5 hours total, all the time between 295 and 325. Finished about 4:00 pm but had to go somewhere so I preheated the oven to 250, put the pan in and turned off the oven. 2 hours later I uncovered it. The IT was 145 so I put it back on the grill while I did Brussel sprouts in a CI skillet. Back up to 150 IT in 25 minutes and everything was off and ready.

3AD018B1-20F3-4C9B-A5BE-2BF84BEC00D1_zpseaogwq5b.jpg

Best Chuckie yet! I think the rest did the trick!


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post #8 of 11
I always cook my chuck roasts for 3 hours in the smoker with a rub on it and finish it covered in the oven at 325 with a can of beef broth and a pack of beefy onion soup.than just check every half hour or so for tenderness. they always come out excellent
post #9 of 11
Thread Starter 
What has been working for me. Generous oil/rub of Mr. Chuckie. Warm Large Egg up to 225* and in it goes. When IT is at 140* or so fire up the XL Egg. While it is coming up to temperature (225* for now) put the DO onot the grate with 6 shots of liquid...beef broth/apple juice/Fireball or....when the Chuckie is at 150* or so into the DO it goes, with the lid on. Push the Egg up to 325* and wait. Probe at 200* IT. If more time is needed let it go until thermometer is reading 204*. Have not had one need a higher IT than 204*
post #10 of 11
Quote:
Originally Posted by inkjunkie View Post

What has been working for me. Generous oil/rub of Mr. Chuckie. Warm Large Egg up to 225* and in it goes. When IT is at 140* or so fire up the XL Egg. While it is coming up to temperature (225* for now) put the DO onot the grate with 6 shots of liquid...beef broth/apple juice/Fireball or....when the Chuckie is at 150* or so into the DO it goes, with the lid on. Push the Egg up to 325* and wait. Probe at 200* IT. If more time is needed let it go until thermometer is reading 204*. Have not had one need a higher IT than 204*

So is safe to say you got it down now? Sure sounds like it. I love chuckies when I'm in the mood for beef, but don't want to do a whole brisket.

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Humdinger View Post

So is safe to say you got it down now? Sure sounds like it. I love chuckies when I'm in the mood for beef, but don't want to do a whole brisket.
I think I may have. Last chuckie we made my wife went back for thirds...shocked the hell out of me. Was even more surprised when she asked me to make one to bring to a friends B-day party.
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