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Chuck Roast

post #1 of 23
Thread Starter 
I've got a couple small chuck roast on the ecb, this morning. Going to give it try and see how they turn out. I'm going to try and do some pictures to if I can figure it out.
post #2 of 23
Looking good so far. smile.gif
post #3 of 23
looks good,what kind of seasoning did you use?
post #4 of 23
Thread Starter 
Thanks guys. Bryan the one on the left has Lemon Pepper on it , and the one on the right has a seasoning mix I throw together myself.
post #5 of 23
Smoked chuckie is good eats.
post #6 of 23
Here's what I like to do with my chuck roasts!

post #7 of 23
Looking good. Should be some good eats.

post #8 of 23
Looks good Glued and striding man. Here is my first attempt at a chuck and my best.


Now the two I have done after this one, have been mildly disappointing. The first one, I used water in the pan, it pulled great at 200º. The second one I did, I used sand. Great flavor, but it did not pull at all. The last one I did, went back to water and PART of it pulled, part of it did not. confused.gif

Doing alittle reading on Chucks, it appears there are several different cuts. I am finding that some butchers have no idea which cuts they are labeling Chuck Roast, but are some more prone to pulling and some more prone to slicing as Glued2its post showed??

No intent to derail Striding man.
post #9 of 23
Well, in the spirit of posting past chuck roasts icon_lol.gif :

post #10 of 23
Thread Starter 
Well, i just pulled them off. wrapped in foil and in a towel right now. Let me know what you think.
glued2it, Flash and camp_cookie great looking chucks.
Flash no problem. I enjoy everyones input and pics.
post #11 of 23
Well..it's a MIGHTy small pict...but from what I can discern- looks purty good!
Maybe WonkaVision would help? ;{)
post #12 of 23
Thread Starter 
Richtee, are you making fun of my little pictures?biggrin.gif Ha! Ha! trying to figure this out. Lets try this one.
Hey that worked! Now you can actually see them!

post #13 of 23
AHHH. Much better!! Looks good.PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #14 of 23
Good, glad to hear it. Just trying to get more consistant with my Chuck smokes being there seems to be several different chuck cuts.
You appear to have a 7 bone "center cut chuck", suppose to be a tough cut of meat, so really would like to hear how well it cuts or pulls.

As to the small photos, make sure you are not using your thumnail photos as you posting URL's. Explode them full size first then copy that URL. PDT_Armataz_01_34.gif
post #15 of 23
Yes...and yes...and YES!!
post #16 of 23
Thread Starter 
Flash the one with the 7 bone as you called it does look like it might be a little chewy. Guess I'll find out here in a bit. We get a 1/4 beef from a friend so until the paper is taken off I don't know what they look like. I may end up saving those for the oven and buy one I can see for the smoker.
Flash just finished eating and the roast with the 7 bone in it wasn't very chewy at all. I sliced them both across grain about 1/4" thick. Pretty good stuff if I say so myself!
post #17 of 23
Well since everyone is sliding a few chuck pics in here!

and here is the hunk cut in half.

. About time to do some more.
Next scheduled beef smoke is an 11 lb ribeye roast. Maybe next sunday!
post #18 of 23
That's good. I don't expect any that we smoke to be tough or chewy per se. None of mine were. But when I go to 200º internal, I would think they would pull. I just have found out that some of the chucks I have done, do not seem to pull while others will.
What was your final temp when you took it off smoker?
post #19 of 23
Thread Starter 
Flash i think it was in the 160 degree range. I put it in foil and wrapped it in a towel for about 2 hours, then it went into the oven to reheat at 350 with some taters for about 1/2 hr.
Capt Dan that sure looks yummy. Mmmmmmmmmmmmmmmmmmm
post #20 of 23
Great looking Qviews!PDT_Armataz_01_37.gif
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