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Beef Chuck roast: need ideas & inspiration

post #1 of 11
Thread Starter 
I have done mainly 12-15# chuck roasts in the past but this time I want to experiment with a smaller 5#r.

I want to try something different than my norm on this smaller one.

I soak my game meat in whole milk and red wine the day before then
apply evoo and rub prior to putting in the smoker. Thinking of doing that on this baby chuck and see how it comes out. I plan on bringing it up to 205 for pulling instead of 185 for slicing.

Sooo, anyone with some thoughts about a 'finishing sauce' after its pulled?

Any ideas, suggestions on method, sauces, or whatever would be greatly appreciated.

post #2 of 11
Sounds like you got the plan down, at least that's what I do, 205* for pulling. I have put a drip pan under them before with beer, sliced white onions, butter & worstechire sauce & it makes a great Au Jus. Inspired by RonP I almost forgot to say.
post #3 of 11
I have never done anything other than smoke it to 135-140 and served like a steak just a big steak. They have turned out really good maybe thats why I haven't try=ied it a differant way. But your plan sounds great so due it and I cann't wait for the report and Q.
post #4 of 11
Here is a little something different I did with a chuck roast.

I originally posted this here but it was lost in the crash.
post #5 of 11
I'm assuming you will place it in a covered pan/foil after 160* + internal temp to take it to 205*.

I add a fruit juice, preferably citrus for brasing. It really helps breakdown the meat on the finish and adds some nice flavor as well. When you pull the meat, just toss it with the brasing liquids and there's your finishing sauce. Some of your dry rub will wash off during the brase, so you're just keeping it with the meat, and nothing is lost.

I have also added a mix of apple Cidar Vinegar/OJ/Lemon Juice for brasing. You can try whatever variation that suits your taste, including a few dashes of Soy Sauce, or Worchestershire Sauce, which gives a very distinct flavor for the finish when you're looking for something just a little different.

Good smokes!

post #6 of 11
Thread Starter 

thanks everyone

Thank you for some great thoughts.

Wutang gave me the inspiration I am going to try with a few variations.

Super thought for some very different fajita frenzy.

Thanks again,


post #7 of 11
Thread Starter 

Here's the plan

This is the plan I have decided to experiment with for this baby chuckie.

Soaing in milk and red wine,, 12 hrs

rinse well and marinade in margarita mix 12 hrs.

add my fav rub with additional fajita spices, cumin, chlie powder, etc.

saran wrap and refrig overnite.

use a combo of hickory, mesquite and apple with emphasis on mesquite.

smoke to 165-170 F.

double hd foil wrap to 205 apprx. adding margarita mix, lime juice, and a tad of cider vinegar before foiling.

Pull and rest in prewarmed cooler 2 hrs apprx.

shred into croc pot with separated juices on lowest temp.

Serve after apprx 30 mins in its own juices on very warm flour tortillas with all the trimmings, grilled onions and japs, avocado dip, sour cream and tomatoes.

If anyone sees a potential error or would like to add a suggestion, by all means please do so.

Thanks again Wutang for the inspiration.

post #8 of 11
Mmm-mmm-mmm....Seems like a few extra steps above the 'norm', but I can definately see how it's all coming together...sounds well-worth the effort.

I don't see any potential for error, just potential for great eating.

Let us know how you come out, 'cause it sounds GREAT!!!!!!!!!!!

post #9 of 11
Sounds like a great meal to me. Glad you liked the thread. Can't wait to see how yours comes out.
post #10 of 11
Please post some photos when it's done because I'm starting to drool now...
post #11 of 11
What timleo said.... Looking forward to this one in a big way. The plan is good.
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