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First Cut Chuck

post #1 of 6
Thread Starter 
Here is my first ever “First Cut Chuck†(The first cut actually has three cuts in it. Above the bone you have the top blade chuck, in the middle you have the middle muscle best for grind or stew and finally the rib-eye at the bottom.)

First I really didn’t know what I was doing so I just flew by the seat of my pants. I did some things and members of SMF told me a different way to do it, so… I really did some things backwards.

First I put some of Emeril’s Steak Rub on it to season some and use the salt in it to help caramelize. I then put some Howlin Dog’s Wild Spice Blend. I then found out that it might be good to put some EVOO on it too, so… I then drizzled some on it and let it sit a couple minutes while I got my grill to 500 deg.
I then seared it for about 5 minutes per side. After that I let it sit overnight in Vman’s Steak Marinade.
The next day I got the smoker going with some hickory, a little bit of Apple and some mesquite wood. I could only get the smoker to about 175 so I let the meat smoke for 2 hours. The internal temp got to 150. It looked great… however… we prefer more medium well. I taste tested some of it first and WOW. The flavor was out of this world. I don’t know if it was the caramelization from the searing or the bark from the rub or the smoke or the EVOO?
Next I put it in a glass pan covered with foil and put it in a 300 deg. Oven for about ½ hour. It turned out Great! I don’t know what I did but I’m gonna have to do it again soon. I might even start to smoke steaks like some other SMF members.
Sorry but the only pic I have is one after the searing.

post #2 of 6
Looks tasty. I do pulled chuck now and again. Very good PDT_Armataz_01_28.gif
post #3 of 6
Yup, that's the chuck eye steak, kissin' cousin to a rib-eye. They're delicious and that was a great way to fix it! Good smokes!PDT_Armataz_01_37.gif
post #4 of 6
2 days to cook a lil ol steak??? PDT_Armataz_01_05.gif
post #5 of 6
why would you sear it and refridge it???? like bubba said, its just a steak.....not a roast????
post #6 of 6
Boy howdy, I'll say ya went about it all backwards-Marinade, season, grill and eat.

Searing the meat closes the pores so anything applied afterwards (like soaking in a marinade) will just stick to the outside of the steak and add to the caramelization process. Just my 02 cent observation.
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