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Mesquite Smoked Chuck Roast Heaven, QVIEW!!!!

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tallbm

tallbm

Legendary Pitmaster
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Dec 30, 2016
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Texas
So I smoked my first Chuck Roast and I wonder... Why would anyone ever use a wood other than Mesquite for beef!!!! :)

Qview and then a shorter write up than my usual :)

Seasoned 

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Cooked and unwrapped from foil

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DSC_0372[1].JPG


Pulled

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On plate

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Sandwich with Rudy's BBQ Sause and a little yellow tomato (that frickin yellow tomato is amazing!) side of store bought cream cheese and chive mash potatoes.

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The cook/smoke from my HeaterMeter

chuckieSmoke.png

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Wow best chuck roast ever!  Again I don't understand why people cook beef without using 100% Mesquite wood, it is sooooooo freakin good. 

Cook/Smoke:
  • 3.25 pound Chuck Roast seasoned with SPOG and Paprika
  • Cooked for approx 5 hours
  • Applied Smoke 100% Mesquite for about 4 of those hours using my AMNPS and Lumberjack 100% Mesquite pellets
  • Wrapped and added a few splashes of white wine when it hit 165F
  • Pulled when lowest of 3 meat probes read 205F IT
  • Rested for about 20 minutes and then shredded/pulled meat
Lessons Learned:
  • I will use less salt/seasoning on this cut.  I used my Pork Butt seasoning but went a little heavy like I was seasoning a Pork Butt.  The chuck roast is flatter and not nearly as big so needs about 1/4 - 1/2 less seasoning than a pork butt
  • I will cook the Chuck Roast to an IT of 208F-210F.  It didn't pull apart as easily as I wanted but did well I just want a little more pull apart texture.
  • 100% Mesquite wood for the smoke has always been great but wow in my setup it is better than any Mesquite smoked beef I've ever had.  I can't imagine how awesome Brisket is going to turn out with 100% Mesquite smoke in my setup!
If you have never had 100% Mesquite smoked beef I would tell you that you are missing out.  With the AMNPS and Lumberjack 100% Mesquite pellets you are in for a treat!!!

Enjoy your weekend everyone!
 
  • Like
Reactions: noboundaries and SmokinAl
points1.png
 for a fantastic looking chuckie, TBM! 

I think Texans are born with mesquite DNA in their chromosomes.  In other areas of the country, people have hickory DNA, or oak, or whatever.  A lot of people think mesquite is an acquired taste.  My native Texan wife and this California boy absolutely agree with you, but I do smoke with a lot of hickory too.  Both are strong tasting woods, and that's what we love. 

Enjoy the leftovers!

Ray
 
I have a 2.5 lb chuck on now. Been on for 6.5 hours at 275 and it is barely about to hit 180. Plan to cube it up and do the burnt ends, but man it is taking a long time. 
 
Noboundaries said:
 
points1.png
 for a fantastic looking chuckie, TBM! 

I think Texans are born with mesquite DNA in their chromosomes.  In other areas of the country, people have hickory DNA, or oak, or whatever.  A lot of people think mesquite is an acquired taste.  My native Texan wife and this California boy absolutely agree with you, but I do smoke with a lot of hickory too.  Both are strong tasting woods, and that's what we love. 

Enjoy the leftovers!

Ray
Click to expand...
We are in total agreement and Mesquite with beef is heaven :)
DrunkenMeatFist said:
 
I have a 2.5 lb chuck on now. Been on for 6.5 hours at 275 and it is barely about to hit 180. Plan to cube it up and do the burnt ends, but man it is taking a long time. 
Click to expand...
Yeah they seem to take longer then you would think aye.
b-one said:
Tasty looking pulled beef!
Click to expand...
Thanks!
SmokinAl said:
 
Nice job on the chuckie!

That's a fantastic looking meal!

Point!

Al
Click to expand...
Thanks!
Sauced said:
Great job!! I also agree...mesquite for beef is my favorite.
Click to expand...
Same here!
 
Humdinger said:
I love using mesquite for chicken, but have never done it on beef! Will try next time for sure. Thanks for the push.
Click to expand...
I like mesquite grilled chicken but never tried 100% mesquite smoked chicken.  I like the blends with Mesquite I've used.
 
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